Chocolate Chip Pumpkin Bread Recipe


A few years ago I started making chocolate chip pumpkin bread to give out at Christmas time and it has slowly grown in popularity now being known as "Ashley's pumpkin bread recipe."  Though I would say I am fairly confident in the kitchen, there are not a ton of recipes that I am known for.  This might just be my first shining honor. 

It's a recipe that has been adapted from My Baking Addiction but those who receive and consume this bread do not care that I did not come up with it all on my own.  They just revel in it's moistness even after often being stored in the freezer for months.


What began of this pumpkin bread craziness was that I wanted a good pumpkin bread recipe to use with my pumpkin puree from my fall time pumpkins.  This recipe has only been made with non-canned pumpkin puree and perhaps that is the secret. 

But it is currently April and I still have pumpkin in my freezer from November's $1 clearance Halloween pumpkin.  This is after making numerous batches including what I gave out at Christmas.  I make so much of this stuff, I always make at least 2-3 batches at a time.  And the test of time over the years has proven that this bread is just as moist after being in the freezer for months.  I don't swear by much but this recipe is a definite winner.

I usually make this into loaves of bread but this time around I made muffins.  You can make whatever form of bread that you want.  I like to give out loaves for gifts but having muffins at home seem to be easier to bring in and out of the freezer a few at a time.


Pumpkin Puree

Cut pumpkin in half and remove stem.  Discard seeds and stringy pulp.  Place two halves down in a shallow baking dish.  Bake at 375 degrees for 1 1/2 hours.  Once cooled, peel off skin.  Using a food processor, puree the pumpkin.  Extra puree can be stored in the freezer for months.

Chocolate Chip Pumpkin Bread

15 ounces of fresh pumpkin puree (or frozen)
4 eggs or egg whites
1 cup canola oil (or vegetable)
2/3 cup water
2 teaspoons vanilla extract
2 1/2 cups sugar (I use half sugar and half splenda and it comes out great!)
3 1/2 cups flour (I use half all purpose and half whole wheat)
2 teaspoons baking soda
1 1/2 teaspoons salt
2 tablespoons of cinnamon
1 cup chocolate chips

Preheat oven to 350 degrees.  Grease pans. 

Mix together pumpkin, eggs, oil, water, vanilla, and sugar until well blended.

In a separate bowl, combine and mix flour, baking soda, salt, and cinnamon.

Stir the dry ingredients into the pumpkin mixture until blended.  Pour batter into prepared pans.

Cooking times:
Bread pan - 60-70 minutes
Muffins - 25 minutes
Small four loaf bread pan - 35 minutes (this is what I use at Christmas time and it also fits in my toaster oven!)



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