Pumpkin Chip Bread Recipe - Allrecipes.com
Pumpkin Chip Bread Recipe

Pumpkin Chip Bread

Recipe by  

"Glazed pumpkin bread with chocolate chips. This is really good stuff."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
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Directions

  1. In a large bowl mix together the flour, baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, ground ginger, and ground cloves.
  2. In a separate bowl cream together the sugar and butter or margarine. Add eggs and beat until smooth.
  3. Alternately add the creamed ingredients and pumpkin to the dry ingredients. Fold in chocolate chips and chopped nuts. Spoon into two greased 9x5 inch loaf pans.
  4. Bake in a preheated 350 degree F(175 degrees C) oven for 45 to 50 minutes.
  5. To make the glaze: In a small bowl, combine confectioners sugar, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Add milk, and mix until smooth. Drizzle over warm cake.
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Reviews More Reviews

Most Helpful Positive Review
Sep 05, 2003

This is an excellent recipe; however, I used 1-1 1/2 c. of pumpkin instead of 3/4 c. It was very, very good.

 
Most Helpful Critical Review
Oct 22, 2011

I used butter instead of margerine, a full cup of pumpkin (I was distracted--baking and talking on the phone on the same time. It didn't make a bit of difference to the recipe at all, other than making it moister.), I added a healthy splash of vanilla extract and I used Hershey's cinnamon chips instead of Hershey's chocolate chips, only because that was what I had on hand. This recipe did NOT make 24 servings. I was able to get 12 muffins out of one recipe and they were a little on the small side. 350* for 20 minutes and they were ready to go. I think the sugar could be cut back a bit. When using the glaze, it made the bread a tad too sweet. I'll cut back on the sugar in the bread next time. I would double the spices but using the glaze, it makes it right where it should be. Just beware that this recipe does NOT make the quantity it states, if you're depending on those 12 extra servings. EDITED: This bread turned out so dry. Good the first hour it came out of the oven, then it dries out fast. The next day, it was inedible. If I were to make this again, I'd add at least another cup of pumpkin. I'm sorry. I thought this was a good recipe, it just wasn't.

 

12 Ratings

Mar 23, 2006

An excellent loaf --- the first time I brought something to work that EVERYBODY raved about.

 
Nov 22, 2004

This bread was okay - nothing great. It needed more of a pumpkin flavor to make it diff. Per suggestions, I used mini choc. chips - a very good idea. Also, this recipe said to split in half and it would make 2 loaves. I didn't feel there was enough batter for two, but followed instructions. As I suspected, they were two very small, flat loaves. Did anyone else have this problem?

 
Sep 05, 2003

I used fresh pumpkin and made muffins with this recipe. The icing is very good.

 
Nov 09, 2009

Made this for my daughter who never likes loaf type cakes. She couldn't get enough, packed it for lunch and it was a hit at school as well. I ground the nuts up fine-she doesn't like nuts in desserts. I didn't quite get enough to put into 2 9x5 loaf pans, did 8x4 instead. I also took the advice about extra pumpkin. Thanks for the great recipe!!

 
Nov 16, 2010

I was really impressed with this bread. It wasn't phenomenal right out of the oven, but the next day there was more flavor, (subtle, but tasty!) and it stays so moist! The only changes I made were; adding additional pumpkin, leaving out the cloves, and baking a full recipe in 1 loaf pan. I also skipped the glaze, although I'm sure that would be even better!

 
Nov 02, 2010

Very good pumpkin bread, although I made a few changes. First I used whole wheat flour instead of all purpose, and 1 1/2 c pumpkin puree instead of 3/4 c. I used 3/4 c dried cranberries instead of chocolate chips, about 1/2 c chopped pecans instead of walnuts and put maybe 1/8 c of flax seed (i just eyeballed it). The bread turned out still fantastic!

 

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Nutrition

  • Calories
  • 169 kcal
  • 8%
  • Carbohydrates
  • 22.6 g
  • 7%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 121 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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