Pumpkin Bread Recipe
Alot of pumpkin breads can be grainy and dense, but this pumpkin bread recipe isn't. Tender and moist, it's perfect as a snack and even rich enough for dessert. The chocolate chips make it irresistable!
It's a very easy bread to put together. And, fortunately for us, it makes two loaves. With eight family members, things like pumpkin bread go fast! If you can't eat both loaves at once, slice one and freeze the other. I tried freezing a loaf and it was great.
Chocolate Chip Pumpkin Bread Recipe
- 3 cups flour
- 2 tsp. ground cinnamon
- 1 tsp. salt
- 1 tsp. baking soda
- 4 eggs
- 2 cups sugar
- 2 cups canned pumpkin
- 1 1/2 cups canola oil
- 1 1/2 cups chocolate chips
In a large bowl, combine flour, sugar, cinnamon, salt, and baking soda. In another bowl, beat the eggs, pumpkin, and oil.Gently mix the two mixtures together; fold in the chocolate chips. Mix just until moistened.
Pour batter into two well-greased loaf pans. I used shortening and greased them heavily. It makes it a lot easier for them to come out of the pans later.
Bake at 350* for 60 minutes, or until a toothpick comes out clean. Cool on racks for about 10 minutes before removing from pans.
The finished product - slice and enjoy!
For this recipe, I used frozen pureed pumpkin from our garden. You could also use pumpkin pie filling from the store, or
However, remember that you should never can mashed pumpkin. Canning pumpkin in cubes is the only safe way. So for this recipe, you would need to open a jar of cubed pumpkin and puree it before using it.
go from Pumpkin Bread Recipe to Canned Breads
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