Pumpkin Chocolate Chip Bread
Source: Joy (usually doubles recipe) Concetta's Notes: I have made one big loaf, adjust cooking time. It's important NOT to overcook this - should be springy when you take out of oven. I usually make it with no chocolate chips, but if I use them I prefer the mini ones.
Yield: 4 servings ( Serving Size: mini loaves )
Community Recipe from
- 1 2/3 cup(s) all-purpose flour
- 1 cup(s) granulated sugar
- 1 tablespoon(s) pumpkin pie spice
- 1 teaspoon(s) baking soda
- 1/4 teaspoon(s) baking powder
- 1/4 teaspoon(s) salt
- 2 whole(s) eggs large
- 1 cup(s) pumpkin puree about half of 1 lb. can
- 1 stick(s) butter melted
- 1 cup(s) chocolate chips
- Preheat oven to 350 degrees.
- Thoroughly mix flour, sugar, spice, baking soda, baking powder and salt in a large bowl.
- Break eggs into another bowl. Add pumpkin and butter and whisk until blended. Pour over dry ingredients and fold in with rubber spatula just until dry ingredients are moistened.
- Scoop batter into greased mini-loaf pans.
- Bafe 30-35 minutes until puffed and springy to touch.
This recipe is a personal recipe added by ConcettaChaCha and has not been tested or endorsed by MyRecipes.
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Pumpkin Chocolate Chip Bread Recipe at a Glance
- COURSE: Breads
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