CHOCOLATE CHIP PUMPKIN BREAD
Steps:
- Preheat the oven to 350 degrees F. Line one 9-inch loaf pan with parchment paper.
- Whisk together the flour, sugar, chocolate chips, cinnamon, baking soda, baking powder and salt in a large bowl.
- Whisk together the pumpkin, melted butter, eggs, milk and vanilla in another large bowl. Gradually add the pumpkin mixture into the dry mixture and gently combine with a rubber spatula.
- Pour the batter into the prepared pan. Tap out any air bubbles and even out the batter in the pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
- Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan, remove the parchment and slice. Serve with salted butter.
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
MOIST AND DELICIOUS BANANA BREAD
This is the best banana bread I have ever had. I buy really ripe bananas just so I can make this :-) Got the recipe years ago from my friend Rachel. We used to beg her to make this for us in college! I think the moistness is due to the 1/2 cup of oil - I didn't say it was the healthiest banana bread around, but it is worth the extra time on the treadmill!
Provided by Lilkari23
Categories Breads
Time 1h40m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine the oil, eggs, sugar, milk, vanilla, and mashed bananas.
- Add the baking soda and flour.
- Combine well for 2-3 minutes.
- Pour into a greased loaf pan and bake in a preheated 325 degree F oven for 1 hour and 20 minutes.
PUMPKIN CHOCOLATE CHIP BREAD
Easy, delicious, pumpkin bread. This is the best one I've tried. The bread is moist and dense and filled with chocolate. Everyone who tries it raves. Can be doubled to make four 8 1/2" x 4 1/2" loaves, or three 9" x 3" loaves, or ten 5" x 3" loaves
Provided by Jillster
Categories Quick Breads
Time 1h20m
Yield 2 Loaves, 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Spray two 8 1/2" x 4 1/2" loaf pans.
- Mix dry ingredients together (flour, soda, salt, nutmeg, cloves and cinnamon.).
- Stir chocolate chips into dry mixture.
- In separate bowl, stir eggs, oil, sugar and pumpkin together.
- Add pumpkin mixture to dry mixture and stir until well combined.
- Scrape batter into loaf pans and smooth top.
- Bake for 45-60 minutes, or until toothpick comes out clean.
Nutrition Facts : Calories 184.9, Fat 9.5, SaturatedFat 2.5, Cholesterol 18.6, Sodium 98.2, Carbohydrate 24.5, Fiber 1, Sugar 14.8, Protein 2.2
CHOCOLATE CHIP PUMPKIN BREAD
I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as gifts.
Provided by Star Pooley and KC
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
- In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
- Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 30.5 g, Cholesterol 20.7 mg, Fat 9.4 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 204.1 mg, Sugar 19.9 g
CONTEST-WINNING CHOCOLATE CHIP PUMPKIN BREAD
A touch of cinnamon helps blend the flavors in this tender pumpkin chocolate chip bread. And since the recipe makes two loaves, you can send one to a bake sale and keep one at home for your family to enjoy. -Lora Stanley, Bennington, Kansas
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 234 calories, Fat 13g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 123mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN CHOCOLATE CHIP BREAD
A moist, dessert bread with a delicious taste of pumpkin and spices, add chocolate and it's even better.
Provided by MyHappyEatings
Categories Breads
Time 1h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Grease 2 loaf pans, set aside.
- In a very large mixing bowl, beat sugar and oil with an electric mixer on medium speed.
- Add eggs and beat well, set aside.
- In a large bowl, combine flour, baking soda, salt, cinnamon and nutmeg.
- Slowly add dry ingredients to wet ingredients in three additions, beating on low speed after each addition just until combined.
- Beat in pumpkin and chocolate chips until combined.
- Pour evenly into your loaf pans, tap on the counter to remove air bubbles and bake for 55 - 65 minutes, rotating once during the cooking time.
- Cool in pans on wire rack for 10 minutes.
- Remove from pans and let cool completely.
- Store up to 5 days in the refrigerator by wrapping in cellophane.
Nutrition Facts : Calories 307.9, Fat 13.2, SaturatedFat 3.4, Cholesterol 31, Sodium 264.2, Carbohydrate 46.3, Fiber 1.2, Sugar 31, Protein 3.5
VEGAN CHOCOLATE CHIP PUMPKIN BREAD
Make and share this Vegan Chocolate Chip Pumpkin Bread recipe from Food.com.
Provided by Kayla S.
Categories Breads
Time 1h15m
Yield 2 Loaves, 32 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl stir together the 10 Tablespoons and flaxseeds meal together. Let sit for 10 minutes or until thickened.
- Heat oven to 350°F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour.
- In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
- In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add the flaxseed egg little by little, beating well. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.
Nutrition Facts : Calories 120.1, Fat 0.8, SaturatedFat 0.1, Sodium 152.2, Carbohydrate 26.6, Fiber 0.7, Sugar 13, Protein 1.9
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- Preheat oven to 350°F. Grease and flour two large (9 by 5-inch) loaf pans, or coat with nonstick cooking spray.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. In another large bowl, blend together pumpkin puree, sugar, oil, water, eggs, and vanilla until well incorporated. Slowly add in flour mixture, mixing until just blended. Fold in chocolate chips.
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- Preheat oven to 350 degrees. In a medium saucepan, heat pumpkin puree, cinnamon, and pumpkin spice over medium heat. Stir often for about 5-7 minutes
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