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    Home » Blog » Breakfast » Kneaders Pumpkin Chocolate Chip Bread

    Kneaders Pumpkin Chocolate Chip Bread

    September 29, 2010 by burntapple 33 Comments

    Get ready to treat yourself with Kneader's deliciously sweet and savory Pumpkin Chocolate Chip Bread! Follow this recipe for easy steps and find out how quick and delicious homemade bread can be.

    kneaders pumpkin chocolate chip bread
    kneaders pumpkin chocolate chip bread

    Making Kneaders Pumpkin Chocolate Chip Bread

    Deliciously sweet and savory, Kneader's Pumpkin Chocolate Chip Bread is the perfect treat for any occasion. Using easy-to-find ingredients, this simple recipe allows you to make homemade bread in no time. So grab your mixing bowl and find out how quick and delicious homemade bread can be!

    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.

    Gather Ingredients: Flour, Baking Powder, Salt, Pumpkin Spice, Butter, Milk and Pumpkin Chocolate Chip Bread Mix

    Before you start, make sure to gather all the necessary ingredients. You will need all-purpose flour, baking powder, salt, cinnamon,  softened butter, baking soda, eggs, mashed pumpkin, water and semi sweet chocolate chips. When you're done grabbing your ingredients it's time to start baking!

    Preheat oven to 375 degrees F (190 degrees C). Grease an 8x4 inch baking pan

    Preheat your oven to 375 degrees F (190 degrees C) and prepare an 8x4 inch baking pan with cooking spray or butter. In a large bowl, mix together the dry ingredients. In a separate bowl, mix together the wet ingredients. Then add the wet ingredients to the dry ingredients and blend until everything is evenly combined. Pour the mixture into your prepared baking pan and spread it out evenly using a spatula or spoon. Bake for 55-60 minutes or until the top is golden brown and a toothpick inserted into the loaf comes out clean. Enjoy!

    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:

    Pumpkin Swirl Breakfast Cake

    Pumpkin Pie French Toast Casserole

    « Moistest Lemon Poppy Seed Bread You Will Ever Eat!
    Best-Ever Tasting Thanksgiving Point Sugar Cookie Recipe »

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    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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