fall bread

This Pumpkin Chocolate Chip Bread recipe is moist, delicious, and so easy to make! It has the perfect flavors of Fall and makes two regular loaves or several mini loaves; perfect for sharing or freezing!

Pumpkin Chocolate Chip Bread

sugar

butter (, softened)

eggs

vanilla extract

pumpkin

all-purpose flour

baking powder

baking soda

salt

cinnamon

cloves

nutmeg

milk

chocolate chips

Preheat oven to 350 degrees F. Line the bottom of two 8.5 x 4.5 inch loaf pans* with a piece of parchment paper. Spray all over with cooking spray.

Add the sugar and butter to a mixing bowl and beat with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine. 

In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.

Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.

Mini loaves will bake for around 25-35 minutes.

https://www.youtube.com/watch?v=54XYek--wAU

The BEST Pumpkin Bread that is easy to make, moist, and loaded with chocolate chips. This pumpkin bread recipe makes two loaves or several mini loafs.  Your family will love it!

🖨️ PRINT THE RECIPE

INGREDIENTS:
▢2 cups granulated sugar (402g)
▢1/2 cup butter , softened (113g)
▢3 large eggs
▢2 teaspoons vanilla extract (10ml)
▢15 ounces canned pumpkin
▢2 3/4 cups all-purpose flour (252g)
▢1/2 teaspoon baking powder (2.5g)
▢1 1/2 teaspoons baking soda (7.2g)
▢1 teaspoon salt (5.9g)
▢3/4 teaspoon ground cinnamon (2.07g)
▢1/4 teaspoon ground cloves (.55g)
▢1/4 teaspoon ground nutmeg (.59g)
▢1/2 cup milk (118ml)
▢12 ounce package chocolate chips

INSTRUCTIONS:
Grease and flour two 9x5 in loaf pans. (I also like to line the bottom of the pans with wax or parchment paper.)  Preheat oven to 350 degrees F.
Add the sugar and butter to a mixing bowl and beat them with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine. 
In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.
*For mini loaves, check them around 35 min of baking, then every 5 min. after that (if they need it) until they are done.

MORE TIPS FOR THIS RECIPE: https://tastesbetterfromscratch.com/pumpkin-chocolate-chip-bread/

🧑‍🍳EQUIPMENT USED IN THIS RECIPE:
Bread pans: https://amzn.to/2Z1w531
or Mini loaf pans: https://amzn.to/2YSsDr1

⏳TIMESTAMPS:
0:00 Intro
0:35 Cream butter and sugar
0:52 Add pumpkin, eggs and vanilla
1:20 Mix dry ingredients
1:47 Alternate adding milk and dry mixture
2:32 Stir in chocolate chip
2:54 Add to prepared loaf pans
3:20 Bake at 350 degrees F
3:36 Toothpick test
3:50 invert to cooling rack
4:00 Enjoy

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Perfect Pumpkin Bread

This bread is the perfect way to celebrate fall’s apple harvest, but it’s good any time of year! It is truly reminiscent of fried apple fritters with all those chunks of fresh apple in the batter.  You’ll need about 3 large apples to yield the 2 cups of chopped apple required for this recipe. The baker’s stand-by, Granny Smith, is great; however you can use whatever variety you have on hand.  Juicier apples will impart more moisture into the crumb, which is nice. I have used Gala, Pink Lady, and Golden Delicious with success.

Apple Fritter Bread with Boiled Cider Glaze

unsalted butter (softened)

eggs (at room temperature)

fine grain sea salt

milk (at room temperature)

apples (3 large, about 10 oz.)

brown sugar

pecans

confectioners’ sugar

boiled cider (or 2 tablespoons apple cider)

pecans (optional)

Preheat the oven to 350°F. Coat a 9x5 nonstick loaf pan flour-based baking spray (such as Baker’s Joy or Pam). Alternatively, grease and flour the pan.

In the bowl of an electric mixer (I used a hand-held mixer) cream together the butter and sugar. Add the eggs one at a time, mixing well with each addition. Mix in the vanilla extract.

In a separate mixing bowl, whisk together the flour, baking powder, and salt. Add it to the creamed mixture, beating on low speed, alternately with the milk. Begin and end with the flour mixture. Set aside.

Bread batter

Mix the apples, cinnamon, and sugar in a bowl.

Toss to coat.

Apple mixture

Mix the brown sugar, cinnamon, and pecans in a bowl.

Stir well to combine.

Cinnamon-brown sugar mixture

Spread 1/3 of the bread batter into the bottom of the prepared loaf pan. Top with 1/3 of the apples, and sprinkle over 1/3 of the cinnamon-brown sugar mixture. Tamp the mixture down with the back of a spoon.

Spread another 1/3 of the batter over the apples and brown sugar mixture. Do this with two spoons, placing dollops of batter over the sugared surface (see image in blog post), and spread using a mini spatula if you have one. Top with another 1/3 of apples and another 1/3 of the brown sugar mixture. Tamp down.

Finally, spread the last 1/3 of batter over the last layer (dolloping as before) and finish with the final 1/3 of apples and 1/3 of brown sugar mixture.

Bake for 1 hour, or until the top is deeply browned and crusty and a toothpick tester inserted near the center comes out clean. If the top starts to overbrown, tent with aluminum foil.

Let the bread loaf stand for about 10 minutes before turning it out to a cooling rack.

Assembly

In a medium bowl, whisk together the confectioners’ sugar and 1 tablespoon of boiled cider (or apple cider, if using). Add the milk and mix until a thick pourable glaze is formed (you may need more or less milk, add it a little at a time). Drizzle or pour the glaze over the loaf and sprinkle the center with chopped pecans.

Store the bread covered in plastic wrap at room temperature for up to 2 days. Refrigerate for longevity, up to a week. Bring bread slices to room temperature before serving.

Glaze and toppings

Add some flair to your dinner table with this butternut squash sage pull-apart bread! Soft and fluffy, with a savory filling of roasted butternut squash and fragrant sage, this bread will make any meal more delicious.

Butternut Squash Sage Pull-Apart Bread Recipe by Tasty

butternut squash,

olive oil

pepper

whole wheat flour

instant yeast

ginger

fresh sage, chopped

maple syrup

fresh sage, chopped,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.

Roast the squash: Add the butternut squash to the prepared baking sheet. Drizzle with the olive oil and season with the salt and pepper. Toss to coat.

Bake for 30 minutes, until the squash is tender and starting to brown around the edges.

Make the dough: Transfer the squash to a large bowl and mash until smooth.

In a separate large bowl, combine the whole wheat flour, all-purpose flour, yeast, salt, ginger, sage, olive oil, and maple syrup. 

Stir with a wooden spoon until well mixed. Add 1 cup (450 g) of the mashed butternut squash (save the rest for another use) and work with your hands until the dough begins to come together.

Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.

Place the dough in a bowl, cover with a kitchen towel, and let rise in a warm place until doubled in size, 1-2 hours.

Make the maple olive oil: In a small bowl, mix together the olive oil, maple syrup, and salt.

Once the dough has risen, roll out to about a 20-inch (51-cm) wide circle. Brush with maple olive oil and sprinkle with the chopped sage. 

Cut the dough into about 1½-inch (4-cm) squares. Roll up each dough square like a jelly roll.

Place the dough pieces in a greased 8½x4½-inch (21x11-cm) loaf pan with the cut sides up.

Loosely cover the loaf pan with a kitchen towel and let rise for 45 minutes.

Towards the end of proofing, preheat the oven to 350°F (180˚C).

Lightly brush the top of the proofed loaf with maple olive oil and garnish with the whole sage leaves.

Bake for 35 minutes, until golden brown. If the top begins to brown too quickly, loosely cover with foil for the remainder of the cook time.

Let the bread cool for 15 minutes before serving.

Nutrition - Calories: 117 calories, Total fat: 4 grams, Total carbs: 19 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Proteins: 3 grams

https://vid.tasty.co/output/113167/landscape_480/1540416152

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Pumpkin Chocolate Chip Bread

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Top 3 fall bread recipes from across the web

The most viewed fall bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Chocolate Chip Bread

Apple Fritter Bread with Boiled Cid...

Butternut Squash Sage Pull-Apart Br...

The most viewed fall bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine