Best Chocolate Chip Pumpkin Bread Recipes

CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
• In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
• Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees F. Line one 9-inch loaf pan with parchment paper.
• Whisk together the flour, sugar, chocolate chips, cinnamon, baking soda, baking powder and salt in a large bowl.
• Whisk together the pumpkin, melted butter, eggs, milk and vanilla in another large bowl. Gradually add the pumpkin mixture into the dry mixture and gently combine with a rubber spatula.
• Pour the batter into the prepared pan. Tap out any air bubbles and even out the batter in the pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
• Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan, remove the parchment and slice. Serve with salted butter.

LOW-FAT PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk flour, baking soda, and salt together in a bowl. Stir pumpkin pie filling, applesauce, sugar, egg, egg whites, nutmeg, cinnamon, cloves, and ginger together in a separate bowl. Whisk flour mixture into pumpkin mixture until batter is well combined; fold in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes.

CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• In a bowl, cream sugars, butter and eggs. Add flour, pumpkin, water, baking soda, cinnamon, salt and cloves. Mix thoroughly. Fold in chocolate chips. , Pour into 4 greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 45 minutes or until breads test done.

PUMPKIN BREAD WITH CHOCOLATE CHIP STREUSEL

Steps:

• Heat the oven to 350 degrees. Grease and flour a nonstick 9-inch loaf pan. (Or, if the pan is not nonstick, line with parchment paper and butter the paper.)
• Prepare the streusel: In a bowl, combine the brown sugars, nuts, cinnamon and ginger. Cut in butter with pastry blender or your fingers until mixture is crumbly. Divide the mixture in half and add the chocolate chips to one half. Leave the other plain and set it aside for the topping.
• In a separate bowl, combine the flour, cinnamon, baking soda and salt.
• In the bowl of an electric mixer, beat sugars and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream, rum and vanilla extract; mix well. Gradually beat in flour mixture.
• Spoon half of the batter into pan. Sprinkle the chocolate chip streusel over the batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Sprinkle remaining streusel on the top.
• Bake for about 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Unmold and cool completely.

CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour).
• In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
• In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.

CHOCOLATE CHIP AND PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
• Beat pumpkin puree, white sugar, brown sugar, eggs, vegetable oil, vanilla extract, and pumpkin pie spice together in a bowl; add flour and beat until batter forms. Fold chocolate chips into batter; divide between the 2 prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool bread in pans for 15 minutes before removing.

PUMPKIN, CRANBERRY CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350°, grease and flour a 9 x 5 loaf pan.
• Combine in large bowl: 1 1⁄2 cups all-purpose flour.1 teaspoon baking soda.1⁄4 teaspoon baking powder.1 teaspoon salt.1 1⁄2 teaspoons ground cinnamon.1 teaspoon ground ginger.
• Combine in a small bowl:.1⁄3 cup milk.1⁄2 teaspoon vanilla extract.
• Beat in a large bowl until fluffy:.6 tablespoons (3⁄4 stick) butter.3/4 cup sugar plus 1⁄ 3 cup packed brown sugar.
• Beat in one at a time:.2 large eggs.
• Add and beat on low speed just until blended:.1 cup pumpkin puree.
• Add the flour mixture in 3 parts, alternating with the.milk mixture, beating on low speed or stirring with a.rubber spatula until smooth and scraping the sides.of the bowl as necessary.
• Fold in:.1⁄3 cup chocolate chips.1⁄3 cup dried cranberries.
• Pour into the prepared pan and spread evenly. Bake.until a toothpick inserted in the center comes out.clean, about 1 hour. Let cool in the pan on a rack for.5 to 10 minutes before unmolding to cool completely on the rack.

ALMOND CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Beat sugar, pumpkin, vegetable oil, eggs, and molasses together in a large bowl. Whisk flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ground ginger together in another bowl. Add flour mixture to pumpkin mixture and stir until batter is well-combined.
• Stir 2/3 of the almonds and 3/4 of the chocolate chips into batter. Pour batter into prepared loaf pan; sprinkle remaining almonds and remaining chocolate chips over the top of the loaf.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 minutes to 1 hour.

PUMPKIN BANANA CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350.
• In large bowl combine brown sugar, butter, and eggs. Mix until mixture is light and fluffy, approximately 1 to 2 minutes.
• Add pumpkin and bananas, mix well, approximately 1 to 2 minutes.
• Add remaining ingredients, except chocolate chips,mix until just moistened, approximately 1 minute.
• Stir in chocolate chips.
• Pour into 4 greased 5 1/2 x 3 inch mini loaf pans.
• Bake for 40 to 50 minutes or until knife inserted comes out clean.
• Cool five minutes and remove from pans.
• * 3/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon each of nutmeg and cloves can be substituted for 1 1/2 teaspoons pumpkin pie spice.
• Tip: One greased 9x5 loaf pan can be substituted for mini loaf pans. Increase baking time to 65 to 75 minutes.

PUMPKIN CHOCOLATE CHIP BREAD/MUFFINS

Steps:

• Mix all ingredients (chocolate chips last).
• If making loaves, pour into greased pans and bake at 350 degrees for 1 hour or until knife comes out clean.
• If making muffins, fill greased or paper-lined tins 3/4 full and bake at 350 degrees for 20-25 minutes or until set.
• Note: Makes 1 large bundt, 6 small loaves, 2 regular sized loaves, or 24 muffins!

HOLIDAY CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 7x3-inch loaf pans.
• Mix flour, sugar, baking soda, cinnamon, salt, nutmeg, and ginger together in a large bowl.
• Mix pumpkin puree, melted butter, eggs, and vanilla extract together in a separate bowl. Stir into flour mixture; mix well to combine. Fold in chocolate chips. Divide batter between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers of the loaves comes out clean, about 1 hour and 20 minutes.

ZUCCHINI PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350. Grease and flour two loaf pans.
• Shred zucchini and squeeze in paper towel to removed excess moisture.
• Mix together egg, egg whites, and sugar. Add vanilla, pumpkin, and applesauce. Mix well.
• Stir together dry ingredients and slowly incorporate into wet ingredients. Mix well.
• Stir in zucchini and mini chocolate chips. Divide evenly between loaf pans. Bake 50 minutes or until done.

PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• In a large bowl, cream butter. Gradually add sugar, eggs and pumpkin. Combine dry ingredients; stir into creamed mixture and blend well. Stir in chocolate chips and nuts. Pour into a greased and floured 9x5-in. loaf pan. , Bake at 350° for 45-50 minutes or until loaf tests done. Cool on a wire rack. Combine glaze ingredients and drizzle over cooled bread.

PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
• In large bowl, mix butter, granulated sugar, eggs and pumpkin with wire whisk. Stir in flour, baking soda, cinnamon and pumpkin pie spice. Stir in chocolate chips and walnuts. Spread in pan.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
• In small bowl, stir powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over loaf. Let glaze set up before slicing, about 30 minutes.

HARVEST MOON YEAST RISEN CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• In a large mixing bowl stir together 1-1/2 cups of the flour, the yeast, ginger, nutmeg, and cloves; set aside.
• In a 1-quart saucepan heat and stir milk, brown sugar, margarine or butter, and salt just until warm (120ºF to 130ºF) and margarine is almost melted.
• Add to the flour mixture; add pumpkin.
• Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly.
• Beat on high speed for 3 minutes.
• Using a wooden spoon, stir in nuts, chocolate chips and as much of the remaining flour as you can while still keeping a pliable dough.
• Turn dough out onto lightly floured surface.
• Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball.
• Place in a lightly greased bowl; turn once to grease the surface.
• Cover and let rise in warm place until double (30 to 45 minutes).
• Punch dough down.
• Turn out onto a lightly floured surface.
• Cover and let rest for 10 minutes.
• Lightly grease an 8x4x2-inch loaf pan.
• Shape dough into a loaf; place in the prepared pan.
• Cover and let rise until double (25 to 30 minutes).
• Brush top with milk.
• Bake in a 375ºF oven for 35 to 40 minutes or until loaf sounds hollow when tapped.
• If necessary, cover with foil the last 10 to 15 minutes to prevent overbrowning.
• Remove from pan.
• Cool on a wire rack.

CONTEST-WINNING CHOCOLATE CHIP PUMPKIN BREAD (TASTE OF HOME)

Steps:

• In a large bowl, combine the flour, cinnamon, salt, and baking soda.
• In another bowl, beat the eggs, sugar, pumpkin, and oil.
• Stir in dry ingredients just until moistened. Fold in chocolate chips.
• Pour into two greased 8x4 inch loaf pans. Bake at 350 for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

EASY PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• Stir flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl.
• Whisk pumpkin, butter, and eggs together in a separate bowl. Stir in chocolate chips. Fold pumpkin mixture into flour mixture. Pour pumpkin batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 1 hour.

PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350. Grease loaf pan(s) Combine all ingredients except the chocolate chips into the processor and mix until well combined. Fold in chocolate chips. Pour batter into prepared pans and bake until center comes out clean (approx 1 hour) Let bread cool 15 minutes.

FAVORITE CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour three 9x5 inch loaf pans.
• In a medium bowl, mix flour, cinnamon, nutmeg, baking soda and salt.
• In a large bowl, combine sugar, pumpkin, oil, water and eggs.
• Beat until smooth.
• Blend in flour mixture.
• Fold in chocolate chips.
• Pour evenly into 3 pans.
• Bake for one hour, or until toothpick comes out clean.
• Let cool on wire racks before removing.
• Note* You can definately use all of the same chocolate chip, I just love the taste of both!