Chocolate Chip Pumpkin Bread
A delicious seasonal bread that makes 2 loaves. One to keep one to share.
Servings: 2 regular size loaves (8 servings each) or 6 mini-loaves
Equipment
Ingredients
- 3 ½ cups all-purpose flour
- 3 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon nutmeg
- ½ teaspoon cloves
- 2 sticks unsalted butter, melted and cooled slightly
- 1 15 ounce can 100% pure pumpkin
- 2 eggs, beaten
- ⅔ cup water
- 1 cup chocolate chips, semi-sweet, milk or bittersweet
- Cooking spray
Instructions
- Spray 6 mini loaf pans or 2 9x5-inch loaf pans with cooking spray with flour.
- Preheat oven at 350℉.
- In a large bowl mix together flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Pour melted butter, pumpkin, beaten eggs, and water on top of dry ingredients. Mix until combined. Add chocolate chips and stir gently. Pour the mixture into prepared 6 mini loaf pans or 2 9x5-inch loaf pans until each is ⅔ full.
- Bake at 350℉ for 45 to 50 minutes for mini loaf pans or 65 to 70 minutes for larger pans.
- Let breads cool in pans 10 minutes before turning out onto a cooling rack to cool completely.
