I tried it with chocolate chips and without. Libby's. can of pumpkin. Came out great. You can make it with or without chocolate chips! This pumpkin bread recipe makes two regular loaves or several mini loafs. Lauren this really is the beat pumpkin bread I made and I tried quite a few recipes This one is a keeper for me I did reduce the sugar by about 1/2 cup and it was just right. Filter. They are so moist it is unbelievable. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos. Very tasty. —Vicki Raboine, Kansasville, Wisconsin, Chocolate Chip Pumpkin Bread Recipe photo by Taste of Home. Instructions. I made half of the batter into muffins. Serve it warm with a cup of coffee or a glass of milk. Grease and flour two 9x5 in loaf pans. The pumpkin: This recipes calls for pumpkin puree, NOT pumpkin pie filling! When I was testing this pumpkin bread recipe, it took me about 6 or 7 tries to get it just right. But this moist bread requires just 15 minutes of active prep time, so it doesn't have to be just a special-occasion treat. I love how easy it was to put together. This recipe is a definite keeper. A simple and easy recipe … After removing it from the oven, allow the pumpkin bread to cool in the pan for about 10 minutes. I am not much of a baker but followed the recipe and it came out great! Cool for a few minutes in the pan and then invert the bread onto wire racks. https://www.myrecipes.com/recipe/chocolate-chip-pumpkin-bread Then slifp it upside down on a cooling rack to remove it. (I also like to line the bottom of the pans with wax or parchment paper.) Ingredients. Storing and Freezing Pumpkin Bread: To store: Allow pumpkin bread … Fold in chocolate chips at the end. Welcome! Plenty of bittersweet chocolate chips and pumpkin pie spices make this pumpkin bread recipe extra special. This easy pumpkin bread recipe is simple enough to make any time you need a treat throughout the season, and it makes a fun holiday recipe too. Alternately add the flour mixture, then the milk. Moist and not overly sweet. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Bake at 350° for 45 minutes or until breads test done. This pumpkin bread always bakes so perfectly and has the best flavor and soft, moist texture. This chocolate chip pumpkin bread is light and airy oil-based bread made in a loaf pan with pumpkin puree, pumpkin spice. 5. Pumpkin Pancakes with Cinnamon Cream Syrup, Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting, Cut the sugar down to one cup instead of two. Rating: 4.72 … Preheat oven to 350°. PUMPKIN BREAD RECIPES. Used up another pumpkin from Halloween to make these beautiful loaves. Corn Muffins + Pumpkin. Cool for a few minutes in the pan before inverting onto a wire rack to cool. Made this delicious bread for my sister in law and it was a big hit with her teenage kids. Each loaf slices into about 10 generous slices (the nutrition information in this recipe is based on 10 slices per loaf). I’d like to make this recipe for me diabetic gram… I’m thinking replace the sugar with Splenda, but what do i do about the chocolate chips? I love to make mini loaves and share or freeze the extras. It’s chocolatey, it’s pumpkiny, and it’s super delicious! 2. Think I will possibly be making these as Christmas gifts. Taste of Home is America's #1 cooking magazine. Pour batter into greased and floured bread pans. This recipe makes two loaves, OR one regular loaf and two mini loaves. Bake for 45-55 minutes or until a toothpick inserted into the center of the loaf comes out clean. I substituted 1/2 cup ground flax seed for a 1/2 cup of the flour (So 2 and 1/4 cups flour, 1/2 cup ground flax seed.) Bonus: No mixer needed! I’m Lauren, a mom of four and lover of good food. *For mini loaves, check them around 35 min of baking, then every 5 min. Pour the batter into prepared pans. Add eggs, pumpkin and vanilla and mix to combine. Your email address will not be published. 1 cup packed brown sugar; 1 cup sugar; 2/3 cup butter, softened; 3 large eggs, room temperature; 2-1/3 cups all-purpose flour; 1-1/2 cups canned pumpkin