Pumpkin Bread With Mini Chocolate Chips Recipe

Indulge in the warm, comforting flavors of autumn with this irresistible Pumpkin Bread studded with mini chocolate chips! This Runner's World-inspired recipe is perfect for a cozy afternoon treat or a delightful breakfast. Moist, spiced pumpkin bread with a delightful chocolate chip surprise – you won't be able to resist a slice (or two!).

Prep Time 20 mins
Cook Time 65 mins
Calories 3778.9 kcal
Protein 86g
Rating 5.0 (1 Reviews)
Pumpkin Bread With Mini Chocolate Chips 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Bread With Mini Chocolate Chips

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How to Make Pumpkin Bread With Mini Chocolate Chips

  1. Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, and 1 teaspoon pumpkin pie spice.
  3. In a separate bowl, whisk together 1 (15 ounce) can pumpkin puree, 3/4 cup granulated sugar, 3/4 cup packed brown sugar, 2 large eggs, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Stir in 1 cup mini chocolate chips.
  6. Divide the batter evenly between the prepared loaf pans.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 50 minutes.
  8. Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

83 g

Sugar

1518g

Fat

175g

Carbs

190g

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