Pumpkin Chip Bread

Pumpkin Chip Bread

11
JUBUGG 0

"Glazed pumpkin bread with chocolate chips. This is really good stuff."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 169 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  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.

Reviews

11
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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...

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...

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.

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

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

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 a...

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 de...

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 we...

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 ...

My family enjoyed this bread. I did, however, increase the amount of pumpkin to about 1 cup. I probably could have used a bit more. I think next time, I'll decrease the amount of chocolate th...