Rating: 4.5 stars
43 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 34

Enjoy this sweet and spicy chocolate chip pumpkin bread for breakfast or as a tasty mid-afternoon treat.

Recipe by Cooking Light December 2004

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
32 servings (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

  • Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.

Nutrition Facts

152 calories; calories from fat 30%; fat 5g; saturated fat 1.2g; mono fat 2.5g; poly fat 1.1g; protein 2g; carbohydrates 26.5g; fiber 1.1g; iron 1mg; sodium 137mg; calcium 10mg.
Advertisement
Advertisement