We never get tired of delicious pumpkin recipes and this pumpkin chocolate chip bread recipe ranks right at the top.. It’s the best pumpkin bread we have ever had! YUM! Turn the batter into a greased 9×5-inch loaf pan and bake until the top is domed and golden, and a toothpick inserted in the middle comes out clean. This pumpkin bread recipe makes two regular loaves or several mini loafs. Whole wheat flour doesn’t behave like all-purpose in baking and since I haven’t tested it, I cannot say for sure if it will work or not. Pumpkin Whoopie Pies – Soft, tender cookies with a sweet buttercream filling! Bake the bread at 350 F for 35-40 minutes, or until a toothpick inserted at the center of the bread comes out clean with some bits of moist crumbs. LMK how it goes! can’t wait to make this for the holiday’s. I’m all about using no mixer, and no butter. Pinning! The recipe can easily be double for larger crowds. You can also line the pan with parchment paper, if desired, for easy removal. Oil keeps the pumpkin chocolate chip bread softer and springier than if you’d used butter. Had to use some of the substitute suggestions & worked just fine! One loaf for you and one to give away, or better yet . I need an individual serve treat for Sunday. There’s a new food trend about people who like breakfast foods not only for breakfast, but for lunch and dinner, too. Please keep the delicious recipes coming. The time of food planning, baking, and cooking. Simple, delicious, and easy – this pumpkin chocolate chip bread is the perfect recipe for the holidays, cool temperatures of fall, or truly any time of the year! Thanks for any help you can give me. At least, I think so! Thanks for the recipe! Whisk in the eggs and pumpkin … Nothing fussy or complicated, just awesome tasting dishes everyone loves! Thanks for trying 3 pumpkin recipes of mine so far and glad to hear this was your favorite one so far! A website focusing on providing quality recipes for baking pastries, bread and desserts. by sanna last updated September 18, 2019 posted September 18, 2019 Leave a Comment. No, you should use a 9×5-inch loaf pan for this recipe. the kiddos loved it! This is yet another reason why I love this super easy bread recipe. Pour into lined muffin/cupcake tins to make individual servings and drop into a freezer storage bag once cooled completely. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Easy to make, moist with strong yet not overpowering pumpkin flavor. While the core recipe has remained the same, and is still my personal favorite, others have tweaked it for their preferences. Whisk together until the mixture is smooth. You're awesome for doing it! Now to start it light and easy, we have this pumpkin loaf. In a large mixing bowl whisk the eggs until it is uniform in color. Our family’s favorite dill pickles! This is perfect for a cold fall day & it turned out perfect. The toothpick test is tricky because the you will likely hit melted chocolate so the toothpick will look wet.*. to hear from someone who’s stuck with me and is happy rather than critical! Confession: I am a late bloomer when it comes to my love for pumpkin. The grocery stores have started stocking fresh pumpkins and the shelves for canned pumpkin puree are always empty. Easy and irresistible! Add chopped pecans or walnuts to the batter, Substitute chocolate chips with white chocolate chips or caramel chips or butterscotch chips, Mix in shredded coconut and substitute ¼ cup of pumpkin puree with crushed pineapple, Add a cheesecake swirl to the middle of the bread, Mix in ¼ cup unsweetened cocoa powder in place of ¼ cup flour, Make your own homemade pumpkin pie spice blend, Allow the bread to cool completely before wrapping in plastic wrap then placing inside a labeled and dated gallon freezer bag.
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