Contest-Winning Chocolate Chip Pumpkin Bread
“A touch of cinnamon helps blend the flavours 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
| Servings | Prep Time | Cook Time |
| 2loaves (16 slices each) | 15minutes | 1hour |
| Servings | Prep Time |
| 2loaves (16 slices each) | 15minutes |
| Cook Time |
| 1hour |
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs room temperature
- 2 cups sugar
- 2 cups canned pumpkin
- 1-1/2 cups canola oil
- 1-1/2 cups semisweet chocolate chips
Portions: loaves (16 slices each)
Units:
|
Ingredients
Portions: loaves (16 slices each)
Units:
|
Instructions
- 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 centre comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Recipe Notes
Nutrition Facts
1 slice: 234 calories, 13g fat (3g saturated fat), 27mg cholesterol, 123mg sodium, 28g carbohydrate (17g sugars, 1g fibre), 3g protein.
