I love pumpkin bread. 1/2 cup butter, softened 1 cup sugar 2 eggs 1 cup sour cream 1 3/4 cups all purpose flour 1/2 cup cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4-1 cup chocolate chips (optional) Instructions. In a large bowl, mix together the butter, sour cream, eggs, sugars, milk, pumpkin and vanilla until well blended. ... Ice Cream Recipes ... Chocolate Chip Pumpkin Bread Chocolate Chip Pumpkin Bread. Line a muffin pan with liners or spray with nonstick spray. originally published September 11, 2015 — last updated July 30, 2019 Top with remaining batter. This pumpkin quick bread is everything you love about the traditional version, but with a ribbon of spiced-chocolate-nut streusel running through the center and topped with more of the same. Add eggs one at a time, beating well after each addition. chocolate chip pumpkin bread Beat eggs and sugar together. Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust – You won’t miss the eggs or the butter in this fast and easy bread with a great streusel crust! To freeze this loaf, first let it cool to room temperature and then wrap it in a few layers of plastic wrap (or seal inside a freezer bag). How to store pumpkin bread with chocolate chips: On the counter: Store pumpkin bread on the counter wrapped in plastic wrap for up to 2 days. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar … Cinnamon Sugar Pumpkin Bread — Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping! Subscribe now for full access. How to make Pumpkin Chocolate Chip Bread. If you use a smaller pan, it’s likely that your bread will spill over while it’s baking. Bake for about 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Oil keeps the pumpkin chocolate chip bread softer and springier than if you’d used butter. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. Make sure batter layer touches edges of pan. Cooking with pumpkin, Easy Pumpkin Cake with Cream Cheese Frosting, Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies, Cooking With Pumpkin: Recipes That Go Beyond the Pie, Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust, Soft and Puffy Pumpkin Spice Honey Cookies, 1/4 cup canola or vegetable oil (liquid-state coconut oil may be substituted), 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted), 1 tablespoon mild or medium-flavored molasses (not blackstrap, too intense), 2 teaspoons McCormick Pumpkin Pie Spice Extract (McCormick Vanilla Extract may be substituted), 2 teaspoons pumpkin pie spice (a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice), 1 cup mini semi-sweet chocolate chips (mini size recommended for better distribution, regular size may be substituted). Whether you make this delicious Chocolate Chip Pumpkin Bread before you go or with pumpkin you pick up at the farm – this is sure to be your new favorite breakfast for your fall menu! Mix pumpkin, room temp. Ingredients 1 cup pumpkin puree (not pumpkin pie mix) 1 tsp vanilla 3 eggs 1/4 cup sour cream 3/4 cup vegetable oil 1 2/3 cup flour 1 cup sugar 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 1 cup + 1/4 cup chocolate chips, divided powdered sugar, to garnish Pour … In a separate bowl, combine the flour, cinnamon, baking soda and salt. Bake until toothpick inserted in center comes out clean, 45 to 55 minutes. Add eggs, pumpkin, melted butter, vanilla and sour cream. Baking times will vary based on moisture content of pumpkin, climate, and oven variances. There’s a new food trend about people who like breakfast foods not only for breakfast, but for lunch and dinner, too. It’s cozy, comforting, and it’s hard to resist nibbling on just one more piece. Cream the butter and sugar together. As usual it replaces yeast with baking soda and baking powder in the recipe. It was so flavorful, moist, and perfect every time. Regular chocolate chips will work as well of course, but I prefer mini. After removing it from the oven, allow the pumpkin bread … // peanut butter comfort Gradually beat in flour mixture. Let it cool. In a large bowl, sift together the flour, sugar, baking soda, baking powder and salt In a medium bowl combine the pumpkin puree, eggs, oil, vanilla, and sour cream until smooth. Anything baked with pumpkin has the natural advantage of being moister because of how moist pumpkin is. Pumpkin Chocolate Chip Bread — This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you’ll ever make. Add the cocoa powder, pumpkin puree, sour cream, eggs, brown sugar, baking … Mix well with spoon. The combination of pumpkin and chocolate with some of my sourdough starter in this Sourdough Pumpkin Chocolate Chip Bread is fantastic! Add eggs one at a time, … Stir the dry ingredients into the wet ingredients until just fully moistened. Turn the batter into a greased 9×5-inch loaf pan and bake until the top is domed and golden, and a toothpick inserted in the middle comes out clean. In a large mixing bowl combine pumpkin, eggs, sugar, brown sugar, oil, sour cream, cinnamon, nutmeg, cloves, vanilla, orange juice and molasses. You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. 1 hour, plus at least 2 hours’ marinating. This spicy pumpkin bread dotted with mini chocolate chips makes a fun seasonal treat. Generously grease bottom of 9x5 loaf pan. Heat oven to 350 degrees. In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Pour the wet ingredients … Preheat oven to 350F. The packaging is very similar, so be sure to read the ingredients list to make sure you’re buying pure pumpkin. Whisk the flour, sugar, pumpkin spice, cinnamon, baking soda, baking powder and salt in a large … Add eggs, pumpkin, sour cream, milk, and vanilla; … To a large bowl, add the the first eleven ingredients, through ground nutmeg, and whisk to combine. Easy and irresistible! Loaded with chocolate and crazy good! We like ours served with a scoop of vanilla ice cream. Soft and Puffy Pumpkin Spice Honey Cookies – Super soft cookies that just melt in your mouth! Like all my pumpkin, carrot, and sweet potato desserts, using enough spices to ensure the final result is full-flavored is imperative. Baking times will vary based on moisture content of pumpkin, climate, and oven variances. Add to the butter mixture, and mix until just combined. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 1 hour. I’d be super grateful if you headed over to Amazon. It’s moist, packed with chocolate chips, and tastes like fall! Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. in the fridge: In an airtight container in the fridge, this chocolate chip pumpkin bread last for about 4-5 days. Divide the mixture in half and add the chocolate chips to one half. Pumpkin Chocolate Chip Bread Recipe Troubleshooting and FAQ FAQ: Baking Equipment To Make Pumpkin Chocolate Chip Bread Can I bake this pumpkin chocolate chip bread recipe in an 8 x 4-inch loaf pan instead? I’m sure you could! Lastly, you should tent the pan with a sheet of foil loosely draped over the top at the 40-minute mark if you feel the tops and sides of the loaf will become too browned before center cooks through. This is common with most cake recipes. (Or, if the pan is not nonstick, line with parchment paper and butter the paper.). 81 Comments, Posted in: All Recipes, Bread, Rolls, Muffins & Breakfast, Quickbread. Once combined, gently stir in the remaining dry ingredients and fold in the chocolate chips. Chocolate Chip Pumpkin Cream Cheese Bread has been a recipe I’ve been wanting to make for quite some time. You’ll need to let the pan cool for 15 minutes before removing it from the pan to cool on a wire rack. Stir in raisins. This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you'll ever make. Add oil, water and pumpkin to egg mixture and mix ... in as many chocolate chips as you like (6 ... or 3 greased bread pans and bake at 300°F ... center comes out clean). NYT Cooking is a subscription service of The New York Times. Using a fork, sift the flour mixture once more and make a "well" in the flour mix Cut in butter with pastry blender or your fingers until mixture is crumbly. Step 1: Heat oven to 350 degrees. Heat the oven to 350 degrees. Toss chocolate chips in 1 tsp flour and fold into the batter using a spatula or wooden spoon. Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary. Step 3: Add in baking soda, baking powder, salt, and flour. Sprinkle remaining streusel on the top. In the bowl of an electric mixer, beat sugars and butter until light and fluffy. Between the molasses, cinnamon, pumpkin pie spice, and McCormick’s new Pumpkin Pie Spice Extract, the bread is true comfort food and beautifully showcase the flavors of fall. In a separate bowl, whisk sugar, eggs, oil, pumpkin puree, vanilla, and milk until combined. Stir in the eggs and vanilla. I also recommend using mini chocolate chips in your pumpkin chocolate chip bread since they distribute more evenly throughout the batter. I'm so glad you've found my site! To make this moist pumpkin bread, you’ll need: To make this pumpkin spice bread, you’ll first need to whisk together everything but the flour, baking powder and baking soda, and chocolate chips (you don’t want to over mix the flour by mistake). It's moist, packed with chocolate chips, and tastes like fall! In a medium bowl whisk together the flour, cinnamon, nutmeg, ginger, allspice, baking soda and salt. In another bowl, whisk together the flour, baking soda, salt and spices. You can make this bread from start to finish in the bread machine, but you also have the option to use the pizza dough cycle and finish in the oven. Bake until done; watch your bread, not the clock. In a mixing bowl, whisk eggs until uniform in color. Step 2: Stir until well blended. It’s perfect for snacking on any time of the day. Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies — Between the molasses and pumpkin pie spice, these cookies are bursting with fall flavors. You’re going to love these puffy cuties! Add the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg to the mixture and … Preheat the oven to 375°F. Prepare the streusel: In a bowl, combine the brown sugars, nuts, cinnamon and ginger. Yes, you can freeze this quick bread … There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. Stir flour, baking soda, and salt … *Tip: Tent the pan with a sheet of foil loosely draped over the top at the 40 minute-mark if you feel the tops and sides will become too browned before center cooks through. The information shown is Edamam’s estimate based on available ingredients and preparation. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. In a large bowl, combine flour, cinnamon, salt, baking soda, and baking powder with a whisk. How to Make Pumpkin Chocolate Chip Bread? The toothpick test is tricky because the you will likely hit melted chocolate so the toothpick will look wet.*. Can you freeze pumpkin bread? Last year I made my Cheesecake Filled Pumpkin Bread Bars and my Chocolate Pumpkin Bread, but the delicious cream cheese, pumpkin and chocolate combo of this recipe is just irresistible.. Baking this recipe in an 8 x 4-inch loaf pan results in a taller, more domed loaf cake. Nothing fussy or complicated, just awesome tasting dishes everyone loves! Unmold and cool completely. Fold in zucchini and nuts or chocolate chips if using. Or a big slice of pumpkin chocolate chip bread for a bedtime snack. The pumpkin: This recipes calls for pumpkin puree, NOT pumpkin pie filling! With this philosophy in mind, we give you a recipe for pumpkin bread … Grease and flour a nonstick 9-inch loaf pan. First of all, it’s crucial that you use pure pumpkin puree for this moist pumpkin bread recipe, and NOT sweetened pumpkin pie filling. Leave the other plain and set it aside for the topping. Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and it was officially released October 6. I could not stop eating this Sourdough Pumpkin Chocolate Chip bread. Bake for about 50 to 55 minutes or until the top is domed, golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. My grandma always made the best pumpkin bread. Pumpkin bread with chocolate chips. Rating: 4.72 stars … Alternate between mixing in dry ingredients and pumpkin and sour cream, beginning and ending with the dry ingredients. This version is studded with chocolate chips and everything’s better with chocolate. In the bowl of an electric mixer, beat sugars and butter until light and fluffy. If this sums up your eating habits, you could be called a “breakfastarian.” I’m definitely a breakfastarian because there’s nothing better than eggs and French toast in the wee hours. This is an easy pumpkin bread that requires no mixer and goes from bowl to oven in minutes. It should not be considered a substitute for a professional nutritionist’s advice. Sprinkle the chocolate chip streusel over the batter, not allowing streusel to touch sides of pan. Stir all ingredients except raisins in pan with fork until moistened; beat vigorously 1 minute. Add pumpkin mixture to dry ingredients and stir just until combined. Cool 5 minutes. This is another batter bread you can make in your bread machine using the cake setting. Bake until done; watch your bread, not the clock. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. In a separate bowl, mix eggs,oil, pumpkin and sugar. Thhe pumpkin bread is finished cooking when the inserted toothpick comes out clean or with few bread crumbs attached. Spoon half of the batter into pan. Sour Cream Chocolate Bread. Pumpkin Whoopie Pies – Soft, tender cookies with a sweet buttercream filling! Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! Once batter is fully incorporated, pour into 1-2 loaf pans, then place in oven and bake for 50-60 minutes, or until toothpick comes out mostly clean. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour … Beat in sugar, baking powder, baking soda and salt until combined. Print Ingredients. Buttery Pecan Pumpkin Spice Cookies –  Buttery soft dough with big chunky pecans in every bite! In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. Add pumpkin, sour cream, rum and vanilla extract; mix well. Preheat oven to 350F. It was the perfect marriage between the two posts and the double ribbon of cream … In fact, we’d argue that the simpler the pumpkin bread, the better it’s probably going to be. Get recipes, tips and NYT special offers delivered straight to your inbox. Add the chocolate chips and stir to combine. In a large bowl, combine flour, spices, baking soda, baking powder, and salt. It’s the best. & No, you should use a 9×5-inch loaf pan for this recipe. I adapted my regular Pumpkin Chocolate Chip Bread recipe to create this bread. Using a mixer combine cream cheese, egg and sugar. Add the flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix. DIRECTIONS. This easy fall dessert is perfect for Thanksgiving, Halloween, and more! Add pumpkin, sour cream, and vanilla; mix to combine. I adapted my beloved Cream Cheese-Filled Pumpkin Bread for a loaf that’s soft, moist, springy, dense yet still fluffy, and nicely spiced. Easy Pumpkin Cake with Cream Cheese Frosting — Moist pumpkin cake is topped with a creamy homemade cream cheese frosting. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. When you’re ready to enjoy the frozen loaf, set it on your counter to thaw. Lightly grease and flour a loaf pan. A little sour cream or Greek yogurt is extra insurance for a soft, springy, bouncy, fluffy loaf. Cool for 30 minutes in pan on wire rack. Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves until well mixed. Soft Pumpkin Chocolate Chip Bars – Super soft and are like biting into a piece of rich pumpkin fudge! butter and egg, both sugars, vanilla and sour cream until smooth. Yes, with reservations. Opt out or, 1/2 cup (1 stick) unsalted butter, softened. Salty-and-sweet and so hard to resist! 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