Best Mocha Glazed Pumpkin Chocolate Chip Bread Recipes

CONTEST-WINNING CHOCOLATE CHIP PUMPKIN BREAD

Contest-Winning Chocolate Chip Pumpkin Bread image

A touch of cinnamon helps blend the flavors in this tender pumpkin chocolate chip bread. And since the recipe makes two loaves, you can send one to a bake sale and keep one at home for your family to enjoy. -Lora Stanley, Bennington, Kansas

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 large eggs, room temperature
2 cups sugar
2 cups canned pumpkin
1-1/2 cups canola oil
1-1/2 cups semisweet chocolate chips

Steps:

In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 234 calories, Fat 13g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 123mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN CHOCOLATE CHIP BREAD

Pumpkin Chocolate Chip Bread image

A moist, dessert bread with a delicious taste of pumpkin and spices, add chocolate and it's even better.

Provided by MyHappyEatings

Categories Breads

Time 1h15m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 11

Ingredients

15 ounces pumpkin
1 1/2 cups chocolate chips
3 cups sugar
3 1/3 cups all-purpose flour
4 eggs
2 teaspoons baking soda
1 teaspoon ground cinnamon
2/3 cup water
1 cup vegetable oil
1 1/2 teaspoons salt
1 teaspoon ground nutmeg

Steps:

Preheat oven to 350 degrees F. Grease 2 loaf pans, set aside.
In a very large mixing bowl, beat sugar and oil with an electric mixer on medium speed.
Add eggs and beat well, set aside.
In a large bowl, combine flour, baking soda, salt, cinnamon and nutmeg.
Slowly add dry ingredients to wet ingredients in three additions, beating on low speed after each addition just until combined.
Beat in pumpkin and chocolate chips until combined.
Pour evenly into your loaf pans, tap on the counter to remove air bubbles and bake for 55 - 65 minutes, rotating once during the cooking time.
Cool in pans on wire rack for 10 minutes.
Remove from pans and let cool completely.
Store up to 5 days in the refrigerator by wrapping in cellophane.