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 )
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  • 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


  1. Preheat oven to 350 degrees.

  2. Thoroughly mix flour, sugar, spice, baking soda, baking powder and salt in a large bowl.

  3. 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.

  4. Scoop batter into greased mini-loaf pans.

  5. Bafe 30-35 minutes until puffed and springy to touch.
October 2011

This recipe is a personal recipe added by ConcettaChaCha and has not been tested or endorsed by MyRecipes.

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