My favorite Pumpkin Bread Recipes

I have tried different recipes before and this one and the last bottom one that my visiting teacher brought me are my favorite. I decreased the sugar to 2 cups and it was plenty sweet I thought.  

Perfect Pumpkin Chocolate Chip Bread

http://www.melskitchencafe.com/perfect-pumpkin-chocolate-chip-bread/

YIELD: MAKES 2 (9X5-INCH LOAVES) OR 3 (8X4-INCH LOAVES)

This bread tastes best when it has cooled completely for a few hours and tastes even better the next day.

Over the years, I've decreased the sugar and the bread still tastes delicious. The ingredient list calls for 3 cups, but I often use 2 cups for a slightly less sweet bread.

You can easily replace part of the oil with applesauce (many commenters in the thread below have done so with great results). My favorite is 1/2 cup applesauce, 1/2 cup oil.

If you have trouble with the chocolate chips sinking to the bottom of the loaf, try tossing them with the dry ingredients before adding the wet ingredients.

INGREDIENTS

• 2 1/2 cups (12.5 ounces) white flour
• 1 cup (5 ounces) whole wheat flour (white wheat preferred)
• 3 cups (22.5 ounces) granulated sugar (see note above)
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 (15-ounce) can pumpkin puree (not pie filling)
• 1 cup canola, vegetable, avocado or melted coconut oil (see note above)
• 4 large eggs
• 2/3 cup water or buttermilk
• 1 to 2 cups semi-sweet chocolate chips
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DIRECTIONS

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1. Preheat the oven to 350 degrees F. Grease two 9-inch by 5-inch loaf pans or three 8 1/2-inch by 4 1/2-inch loaf pans.
2. In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
3. In a medium bowl or in a large liquid measuring cup, whisk together canned pumpkin, oil, eggs and 2/3 cup water (or buttermilk) until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain.
4. Stir in the chocolate chips. Pour batter in prepared pans.
5. Bake the bread for 50 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.
6. This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.

Recipe Source: my brother, Nate W.


Kneaders Pumpkin Bread Recipe
http://burntapple.com/2010/09/29/kneaders-pumpkin-chocolate-chip-bread/

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. Leave in pans until cooled. 

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