Pumpkin Chip Bread Recipe

5 1 4
Pumpkin Chip Bread Recipe
Pumpkin Chip Bread Recipe photo by Taste of Home
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Pumpkin Chip Bread Recipe

Read Reviews
5 1 4
Publisher Photo
"I love chocolate, so I experiment with it in many recipes," writes Shirley Glaab from Hattiesburg, Mississippi. "The miniature semisweet chips in this tender bread are wonderful with the cranberries, pumpkin and spices."
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 2-1/4 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon each salt, ground ginger, nutmeg and cloves
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 1 cup chopped fresh cranberries or frozen cranberries
  • 3/4 cup miniature semisweet chocolate chips

Directions

In a large bowl, combine the flour, sugar, cinnamon, baking soda, salt, ginger, nutmeg and cloves. Combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips.
Transfer to two greased and floured 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes our clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves.
Originally published as Pumpkin Chip Bread in Quick Cooking November/December 2004, p47

Nutritional Facts

1 slice: 186 calories, 7g fat (2g saturated fat), 18mg cholesterol, 108mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 2g protein.

  • 2-1/4 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon each salt, ground ginger, nutmeg and cloves
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 1 cup chopped fresh cranberries or frozen cranberries
  • 3/4 cup miniature semisweet chocolate chips
  1. In a large bowl, combine the flour, sugar, cinnamon, baking soda, salt, ginger, nutmeg and cloves. Combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips.
  2. Transfer to two greased and floured 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes our clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves.
Originally published as Pumpkin Chip Bread in Quick Cooking November/December 2004, p47

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janet1700 User ID: 7260727 148367
Reviewed May. 13, 2013

"this is a great recipe i have made it several times everyone loved it"

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