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Chocolate Chip Pumpkin Bread

Dotted with chocolate chips, pumpkin bread is almost like a delightful dessert!

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  • prep time 15 min
  • total time 3 hr 10 min
  • ingredients 13
  • servings 32
 

Ingredients

4
cups all-purpose flour
2
teaspoons baking soda
1
teaspoon salt
1
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
2
cups sugar
3/4
cup butter or margarine, softened
4
eggs
1/2
cup water
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
cup plus 2 tablespoons miniature semisweet chocolate chips
2
tablespoons chopped pecans
2
teaspoons sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour).
  • 2 In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
  • 3 In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. 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.
  • 4 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.
  • 1 Heat oven to 350°F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour).
  • 2 In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
  • 3 In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. 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.
  • 4 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.

EXPERT TIPS

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Expert Tips

To ensure your loaf has a gently rounded top and no "lipping" at the edges, grease or spray only the bottom of the pans.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
200
(
Calories from Fat
70),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
190mg
190%;
Total Carbohydrate
30g
30%
(Dietary Fiber
1g
1%
  Sugars
16g
16%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.