Chocolate Chip Pumpkin Bread


Time to make everything PUMPKIN!!!!! I love the fall and the flavors of pumpkin in everything! I was a little skeptical of the combination of chocolate and pumpkin at first, but I am a believer now! This recipe makes 3 loaves of bread. You can freeze the extra loaves for later, or give one to a neighbor or friend. (Or eat them all yourself!)


Start with your eggs all in a bowl.

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Pumpkin of course!

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I use applesauce to cut down on the amount of oil in this recipe.

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Just a little oil.

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Add milk.

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Once you add the sugar, mix well.

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Toss in Flour, Baking Soda, & Salt.

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A little nutmeg...

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And a whole-lotta Cinnamon! Turn on the mixer.

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Lastly, add in the chocolate chips. I use mini chips.

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Pour into greased and floured loaf pans. Bake at 350˚ for 45-50 min.

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Mmmmmm.... Make yourself a cup of coffee and relax with some amazing and delicious bread!

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4 Eggs

1 (15 oz) can Pumpkin Puree

2/3 C. Applesauce

1/3 C. Vegetable Oil

2/3 C. Milk

3 C. Sugar

3 1/2 C. Flour or Gluten Free Flour

1 Tbsp Cinnamon

1 Tbsp Nutmeg

2 Tsp Baking Soda

1 1/2 Tsp Salt

1 C. Miniature Semisweet Chocolate Chips

Mix eggs, pumpkin, applesauce, vegetable oil, milk, & sugar in a large mixing bowl. Add flour, cinnamon, nutmeg, baking soda, & salt. Mix well. Stir in chocolate chips. Pour into 3 loaf pans that have greased and floured. Bake at 350˚ for 45-55 minutes. Insert a toothpick to check for doneness. Allow to cool for a 5 minutes. Turn out of pan and allow to finish cooling. Slice a big piece and ENJOY!

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