Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread 011

My niece Clara is on a mission for our church right here in Utah so I put together a little Halloween/Fall package for her and it needed a treat and this bread was perfect.  It’s a Betty Crocker recipe and made two loaves so the other loaf got passed off to a neighbor.  I must confess that I do not love pumpkin but I recognize that other people do so hopefully Clara and her companion do.  It was easy to make and came out so pretty!

4 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 cups sugar

3/4 cup butter, softened

4 eggs

1/2 cup water

1 (15 oz) can pumpkin (not pumpkin pie mix)

1 cup plus 2 tablespoons miniature semisweet chocolate chips (I added 1 1/2 cups to the batter instead of the 1also I used regular size chips in the bread and then the minis on top)

2 tablespoons chopped pecans (left these off cause Clara is allergic to walnuts and I’m not sure about pecans so wanted to be safe)

2 teaspoons sugar

1  Heat oven to 350.  Grease bottom only of two 8 x 4″ loaf pans with shortening, lightly flour or spray bottoms of pans with cooking spray and no flour.  (I learned something yesterday about making bread from this tip that they included at the bottom of the recipe:  To ensure your loaf has a gently rounded top and no lipping at the edges, grease or spray only the bottom of the pans.  Good to know!)

2  In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed.

3  In mixer bowl, beat 2 cups sugar with butter on medium 1 – 2 minutes or until creamy.  Add eggs, one at a time, beating well after each addition.  Beat in water and pumpkin on low speed.  Add flour mixture and beat on low speed 1 minute or until moistened.  Stir in 1 – 1 1/2 cups chocolate chips.  Spread evenly in pans.  Sprinkle tops with remaining 2 tablespoons chocolate chips, pecans and 2 teaspoons sugar.

4  Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean.  Cool in pans 10 minutes then remove to cooling racks to cool completely, about 1 1/2 hours.

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