Pumpkin Bread With Mini Chocolate Chips is a delightful fall treat that combines the warm flavors of pumpkin and spices with a sprinkle of sweet chocolate. Perfect for breakfast or as an afternoon snack, the recipe is sure to bring comfort to chilly days.
When it comes to substitutions, you can swap granulated sugar for brown sugar for a deeper flavor profile. If you’re looking for a healthier twist, applesauce could replace some of the canola oil. For those with allergies, be mindful of the eggs and the chocolate chips, as both can contain allergens. Always check labels for any hidden ingredients, especially in canned pumpkin.
Bread & Rolls
Pumpkin Bread With Mini Chocolate Chips Recipe
Ingredients
- 3 1/2 cups flour
- 3 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 1/2 cups semisweet mini chocolate chips
- 4 eggs
- 1 cup canola oil
- 2/3 cup water
- 2 cups canned pumpkin
Instructions
- Preheat the oven to 350 F.
- In a large mixing bowl, combine 3 1/2 cups flour, 3 cups granulated sugar, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, and 1 teaspoon ground nutmeg. Mix well until fully blended.
- In a separate bowl, slightly beat 4 eggs with a fork or wire whisk. Add 1 cup canola oil, 2/3 cup water, and 2 cups canned pumpkin to the eggs, stirring well.
- Gradually add the wet ingredients to the dry ingredients, stirring just until evenly mixed – don’t go overboard; a few lumps are okay.
- Gently fold in 1 1/2 cups semisweet mini chocolate chips until they’re evenly distributed.
- Coat two bread pans evenly with cooking spray.
- Pour half of the batter into each pan, smoothing the tops if needed.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.