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    Home » Blog » bread » Pumpkin Chocolate Chip Bread

    Pumpkin Chocolate Chip Bread

    October 10, 2013 by burntapple 4 Comments

    Have you enjoyed all the great pumpkin recipes this week? Me too! And there are still more!!

    pumpkin chocolate chip bread

    I hesitate to even post this recipe because this time of year, our recipe for Kneaders Pumpkin Bread starts to go crazy! If you don't live in Utah than you have no idea what I'm talking about. Kneaders is a bakery here in Utah that has some of the most amazing recipes. The pumpkin bread is a yearly favorite.It is one of the most moist bread recipes you will ever eat. It is the perfect pumpkin bread recipe.

    However, I've had a few people ask if I had a lighter version that I make. Since I make a lot of pumpkin chocolate chip bread over the holidays, I do have a light version that I use too.

    pumpkin chocolate chip bread

    In our family, Sunday breakfast is always something different. I love making a batch of this pumpkin chocolate chip bread and having one loaf to enjoy. I usually freeze the rest for a later breakfast. Or dessert.

    I highly suggest that you try this lightened up pumpkin chocolate chip bread. You won't even guess that it's light!

     

    Print
    Pumpkin Chocolate Chip Bread

    Ingredients

    • 2 cups sugar
    • 2 cups canned or pureed pumpkin
    • ½ cup milk
    • ½ cup greek yogurt (plain or vanilla)
    • 4 egg whites
    • 3 cups unbleached all-purpose flour (can do a mixture of whole grain flours too)
    • 2 teaspoons ground cinnamon
    • ¼ tsp nutmeg
    • ¼ tsp ginger
    • ⅛ tsp cloves
    • 1 ¼ teaspoons salt
    • 1 teaspoon baking soda
    • 1 cup semisweet or dark chocolate chips

    Instructions

    1. Preheat the oven to 350°.
    2. Combine the sugar, pumpkin, milk, yogurt and egg whites in a large bowl. Stir well with a whisk to combine. In a separate bowl combine the flour, spices, salt, and baking soda in a medium bowl, stirring well with a whisk. Slowly add the flour mixture to the pumpkin mixture, stirring just until batter is moist. Fold in the chocolate chips.
    3. Pour batter into two lightly greased loaf pans Bake at 350° for 60 minutes to an hour and fifteen minutes or until a wooden pick inserted in the center comes out clean. Remove the bread from the oven and allow to cool for approximately ten minutes in pans on a wire rack, then remove from pans to finish cooling completely on wire rack.

    Notes

    *You can substitute a more natural sugar like coconut sugar in place of white sugar.

    3.1
    https://burntapple.com/pumpkin-chocolate-chip-bread/

    « Pecan Pumpkin Butter Cake
    Pumpkin Spice M&M Cookies »

    Reader Interactions

    Comments

    1. Heather Francis

      October 10, 2013 at 10:18 am

      Kneaders is one of my favorite addictions!! Have you ever tried there apple bread pudding? To die for!!! I've procrastinated making my own in fear I'll eat the whole pan by myself!!

      Reply
      • burntapple

        October 21, 2013 at 2:24 pm

        Sadly Heather, I have. That is way too addicting too. 🙂

        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!

    Burnt Apple became my personal coffee shop--a place to share, talk and vent! I share minimal ingredient recipes with five ingredients or less and ready in under thirty minutes!

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