Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread Overall rating: 0 out of 5 based on 0 reviews.

Just in time for fall! Check out this Recipe for Pumpkin Chocolate Chip Bread from Organic Runner Mom, a member of The Good Eggs ambassador program.

Time

Prep time: 5 minutes

Bake Time: 65 minutes

Total time: 70 minutes

Yield

Servings: 2 loaves

Ingredients

1 15 ounce-can pure pumpkin puree

1 cup organic coconut oil

4 large Pete and Gerry’s Organic Eggs

2/3 cup water

2 teaspoons pure vanilla extract

1 cup organic sugar

1 ½ cup organic dark brown sugar

3 ½ cups all-purpose flour

1 1/2 teaspoons salt

2 teaspoons baking soda

1 ½ Tablespoons organic cinnamon

½ Tablespoon organic nutmeg

1 cup bittersweet chocolate chips

Directions

· Preheat oven to 350⁰F. Butter/grease two bread loaf pans.

· Combine wet ingredients (pumpkin puree, coconut oil, organic eggs, water, and vanilla) in a stand-up mixer or a bowl with a hand mixer. Add in organic sugar and brown sugar. Mix well.

· In a separate bowl, mix together dry ingredients (flour, salt, baking soda, cinnamon, and nutmeg)

· Add dry ingredients to wet ingredients and blend until well combined and mixture is smooth.

· Fold chocolate chips and pour mixture into both loaf pans

· Bake 65 minutes or until a toothpick or fork stuck in center of loaf comes out clean.

· Enjoy warm with butter as an after school snack or in perfect snack sized slices in your lunchbox!




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