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    Home » Blog » bread » Kneaders Pumpkin Chocolate Chip Bread

    Kneaders Pumpkin Chocolate Chip Bread

    September 29, 2010 by burntapple 33 Comments

    It's not a good thing to have a Kneaders Bakery just down the road from your house. It's also not a good thing to see the sign "pumpkin bread has arrived." Because that only means one thing. The BEST bread in the state has arrived, and it's worth it's $7 or whatever amount a loaf it costs. I LOVE it. But I also love the smell of pumpkin and spices filling up my house.

    So after a long, exhausting search I've found the secret recipe for Kneader's Pumpkin Bread. Try it for yourself!! I think I'll be making some more today while my little boy is home from school sick with croup.

    Update: Kneaders no longer adds chocolate chips to their bread like they did years ago--but I still do. To keep it close to the original recipe, just omit the chocolate. Or make one loaf with chocolate and one without. Just to see which one you like the most. 🙂

    INGREDIENTS

    • 3-⅓ cups unbleached all purpose Flour
    • 1 tsp pumpkin pie spice
    • 1 tbsp Cinnamon
    • 2 teaspoons Baking Soda
    • 1 teaspoon Baking Powder
    • 1-½ teaspoon Salt
    • 2-⅔ cups Sugar
    • ⅔ cups Softened Butter
    • 4 whole Eggs
    • 1 pound (or 1 30oz can or 2 15oz cans) Mashed Pumpkin
    • ⅔ cups Water
    • 1 cup Semi-Sweet Chocolate Chips (I highly recommend Ghiradelli)

    DIRECTIONS

    Preheat oven to 325 degrees.

    Sift together dry ingredients and set aside. Cream sugar and butter until well incorporated. Add eggs one at a time and then add the mashed pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips.

    Pour into three large greased bread pans and bake at 325 degrees for 55 to 60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.

    Makes 3 loaves. That won't make it very long at your house before being devoured.

    Related Links:

    Whole Grain Pumpkin Chocolate Chip Waffles

    Pumpkin Swirl Breakfast Cake

    Pumpkin Pie French Toast Casserole

    « Italian Meatball (or Meatless) Soup
    Lemon Poppyseed Pancakes with Raspberries »

    Reader Interactions

    Comments

    1. Heather Francis

      October 27, 2013 at 10:01 pm

      Just put a batch in the oven for our school carnival bake sale tomorrow. Going to take will power not to eat it all before tomorrow 🙂

      Reply
    2. Lauren

      November 21, 2013 at 8:32 am

      Sounds delicious though I would replace the chocolate chips with raisins or dried cranberries.

      Reply
    3. Steph

      October 31, 2017 at 3:00 pm

      Thanks for the recipe! I highly recommend Guittard brand chocolate chips! All kinds.

      Reply
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    minimal ingredient recipes with five ingredients or less and ready in under thirty minutes! many recipes are gluten free, dairy free and FODMAP friendly too!

    I've been making over recipes since I was ten. Back then I wasn't so great at it and created everything from rubber cakes for my Dad's birthday to rock muffins that put a hole in the wall.

    Diagnosed with colitis ten years ago and with three young children I had to learn to cook. But life was busy and there wasn't a lot of time to cook or figure out what I could eat!

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