Pumpkin Chocolate Chip Recipe
This homemade, pumpkin chocolate chip bread is light, moistened, and flavorful with pumpkin puree, chocolate, molasses, and orange juice.
Serving16 servings
Ingredients
- 15 ounces pumpkin puree
- 3 eggs
- ¾ cup sugar
- ¾ cup brown sugar
- ½ cup vegetable oil
- ½ cup sour cream
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 1 teaspoon vanilla
- 2 Tablespoons fresh orange juice
- ½ Tablespoon molasses
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 cups flour
- 2 cups chocolate chips
Equipment
- 2 Loaf Pan, (9x5)
Instructions
- In a large mixing bowl combine pumpkin, eggs, sugar, brown sugar, oil, sour cream, cinnamon, nutmeg, cloves, vanilla, orange juice and molasses.
- Stir until well blended.
- Add in baking soda, baking powder, salt, and flour.
- Stir in just until combined. Then fold in all but 1/3 cup of chocolate chips.
- Grease and flour 2 9 x 5 inch loaf pans.
- Heat oven to 350℉.
- Pour batter into both pans. Sprinkle extra chocolate chips on top of both loaves (optional).
- Cook for about 40 minutes, then cover both loaves loosely with foil and bake for another 10-15 minutes or until toothpick inserted comes out clean.
- Remove from oven and let set in pan for about 10 to 15 minutes.
- Then invert to a wire rack to finish cooling.
Notes
This recipe can also make 6 mini loaves of bread. Cook the mini loaves for about 40 minutes.
Nutrition
Calories: 273 kcal · Carbohydrates: 50 g · Protein: 4 g · Fat: 7 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 39 mg · Sodium: 195 mg · Potassium: 131 mg · Fiber: 2 g · Sugar: 30 g · Vitamin A: 4231 IU · Vitamin C: 2 mg · Calcium: 51 mg · Iron: 2 mg