The Humpherys Family

ZZ Chocolate Chip Pumpkin Bread USE MKC or OBB

Recipe Added:  11/20/2011 
2 3/4 cups flour
1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp ea salt, cinnamon
1/4 tsp ea ground cloves, nutmeg
12 oz pkg chocolate chips
1 cup toasted walnuts or pecans, chopped
2 cups sugar
1/2 cup butter, softened
3 large eggs
2 tsp vanilla
15 ozs canned pumpkin
1/2 cup milk
Preheat oven to 350°F. Grease two 9x5 or 8 mini loaf pans, or line bottoms of pans with parchment paper and lightly spray. In a medium bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Stir in chocolate chips and nuts, if using. 

Add sugar and butter to a large mixing bowl and beat with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine. Alternately add flour mixture and milk to pumpkin mixture, starting and ending with flour. Stir gently to combine all. 

Pour batter into prepared pans. Bake 45-55 minutes for large loaves, 35-40 minutes for mini loaves, or until a toothpick inserted comes out clean. Cool in pan before inverting onto a wire rack to cool.
Notes
Freezing Instructions  After cooling, wrap the bread in plastic wrap and then place inside ziplock bag for up to 3 months. 

Pumpkin Chocolate Chip Muffins  This will make about 2 dozen muffins. Bake 350F for 28-38 minutes, or until a toothpick inserted in the center comes out with few moist crumbs.


Love, Love this pumpkin bread!
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