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Pumpkin Bread with Chocolate Chips

by Jamie

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16 comments

Lynn September 10, 2010 - 1:59 pm

Looks yummy! I have had that problem with chips sinking until I saw an episode of the Barefoot Contessa. She said to lightly flour the chips or even raisins then gently stir them into the batter. The flour helps them to stay in the batter and not sink down to the bottom. So far it has worked in the muffins that I have made.

Lynn
http://punkaroonie.blogspot.com/

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Tori September 10, 2010 - 3:49 pm

I LOVE pumpkin bread…I just don't love the chocolate chips in it. Thanks for the recipe.

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Sabrina September 10, 2010 - 4:26 pm

I just made your Pumpkin Roll 3 days ago for the first time and my family LOVED IT! I couldn't take looking at the photo in your banner anymore! lol I could not find canned pumpkin anywhere in my town of Pocatello, Idaho. I called our local Salvation Army and they agreed to trade me for something similiar (fruit pie filling)in exchange for a couple cans of Libby's Pumpkin. It's just crazy to think that there is such a shortage here. I will be stocking up on canned pumpkin as soon as it hits the shelves again! I have one can left so I can make this great looking pumpkin bread.

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Jennifurla September 10, 2010 - 5:01 pm

Looks DIVINE

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Anjie September 10, 2010 - 5:43 pm

This looks so good! And I LOVE the cool mini loaf pan. Gonna try it this weekend.

And Lynn- Thanks for the flouring the chocolate chips tip! I'll try to remember that!

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Samantha September 10, 2010 - 6:43 pm

I've heard that if you roll your chocolate chips around in some flour before you put them in your batter that they wont sink to the bottom. Have you heard this? Does it work? 🙂

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Jamie Cooks It Up! September 11, 2010 - 1:23 am

Samantha,
I have heard of that idea, but haven't ever tried it. I'll have to give that a go next time I'm out of the minis. One of my readers left a comment saying she had tried the flour trick and that it works well. Good Luck!
~Jamie

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Nunu September 11, 2010 - 9:14 pm

I love pumpkin bread!! Congrats on getting new pans, just in time for holiday baking. Does this recipe make 1 or 2 regular loaf pans?

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meganparker September 11, 2010 - 10:01 pm

You don't have to flour the chocolate chips, just add them to the dry ingredients before adding the wet. It skips a step and it works. I have done it many times! Bread looks great Jamie!

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Lisa September 11, 2010 - 10:33 pm

I absolutely love pumpkin bread and yours look yummy.

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Merilyn September 12, 2010 - 7:53 pm

I have some of those muffin top pans. However, everytime I use them – the bottom of the muffins seem to burn a little. How long did you cook them and at what temperature? THANKS for all of your WONDERFUL recipes!

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nancy huggins September 13, 2010 - 1:00 am

Can't wait to try this recipe..I love pumpkin and I love chocolate..never thought about putting tham together..Thanks for this recipe

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Lynn September 13, 2010 - 7:46 pm

I agree with Meganparker. You just add your chips to the dry ingredients and they won't sink to the bottom. Works every time. ; D

Love your recipes!

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Jamie Cooks It Up! September 14, 2010 - 2:55 pm

Nunu,
If I am using regular pans, I always double the recipe because one batch only makes 1 1/2 loaves. If doubled you can get 3.

Merilyn,
I'm pretty sure I baked them at 350…maybe for about 12 minutes. Can't remember exactly!

Everyone,
Thanks for the great tips about adding the chips to the dry ingredients. I will try it for sure!
Thanks for the great advice!
~Jamie

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Lynn September 30, 2010 - 2:05 pm

Good morning Jamie, I just made some of my favorite pumpkin muffins and wanted to share the pictures with you.

http://punkaroonie.blogspot.com/2010/09/pumpkin-muffins-with-better-pictures.html

Have a yummy day!
Lynn

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