Best Harvest Moon Yeast Risen Chocolate Chip Pumpkin Bread Recipes

HARVEST LOAF

Steps:

• Combine flour, baking soda, salt and spices and set aside.
• In a large bowl, cream butter and sugar, mixing well. Blend in eggs.
• To the butter and sugar mixture add flour mixture and pumpkin alternately, beginning and ending with flour mixture.
• Stir in chocolate chips and 1/2 cup chopped walnuts.
• Spoon into greased 9 x 5 inch loaf pan. Sprinkle with remaining 1/4 cup walnuts.
• Bake at 350 degrees for 40 to 60 minutes. Test periodically with a toothpick or cake tester until it comes out clean.
• Cool in pan for about 10 minutes, then remove and cool completely on wire rack.

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.

HARVEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour two 8.5x5 inch loaf pans.
• In a large bowl, mix together pumpkin, sugar, eggs, oil, and water.
• In a separate bowl, stir together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
• Next stir the dry ingredients into the pumpkin mixture until just moistened and pour into the prepared pans.
• Bake for approximately 50 to 60 minutes in a preheated oven.
• Bread is done when a toothpick or knife inserted into the center comes out clean.

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!

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 oven to 350 degrees, and grease bottom only of 2 (8x4) inch loaf pans with shortening.
• Lightly flour (or spray botttoms of pans with cooking spray, if you choose this than DO NOT FLOUR.
• In a medium bowl, stir 1st five ingredients until mixed, and set aside.
• In a large bowl, beat 2 cups sugar, and butter with mixer an medium speed for 1-2 minutes, or till creamy.
• Add eggs , 1 at a time, beating well after each.
• Beat in water and pumpkin on low speed.
• Add flour mixture, and beat for 1 minute.
• Stir in 1 cup of the chocolate chips, and spread evenly in pans.
• Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans, and the 1 tablespoon sugar.
• Bake 1 hour 5 minutes or until the center comes out clean.
• Cool in pans for 10 minutes.
• Remove from pans to cooling rack, and let cool completely for 1 1/2 hours.

VEGAN CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• In a small dish add the 12 1/2 Tablespoons of water and the 5 Tablespoons Flax seeds stir them together and let sit for 15 minutes to thicken.
• Preheat oven to 350 degrees F.
• Grease 2 9X5 inch loaf pans with crisco and flour them so helps the loaves from sticking. Tap out the excess flour.
• In a medium bowl, stir the flour, baking soda, salt, cinnamon, and nutmeg together until mixed. Set aside.
• In a stand mixer, beat together the 2 cups sugar and butter on medium speed for 1 or 2 minutes or until creamy. Add the flax egg little by little until it fully incorporated. Beat in water and pumpkin on low. It'll look very watery at this point but it's what you want!
• Add the flour mixture a cup at a time. When all the flour is in the bowl beat for 1 minute on low or until moistened. Stir in the 1 cup of chocolate chips. Then spread evenly into the loaf pans. You can the extra chocolate chips, sugar, and pecans if you want to, but its optional!
• Bake for 1 hour 5 minutes to 1 hour 15 minutes or until a toothpick is inserted to the center comes out clean. Cook in pan for 10 minutes; remove from pans to cook on the cooking racks. Cool completely about 1 1/2 hours.