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Pumpkin Nut Bread with Chocolate Chips

Quick breads, or tea breads as they are often called, are a delicious way to share a gift of food.  I like to purchase the small ceramic loaf pans that are starting to make their appearance and make these for family, friends, and service providers as a quick snack.  This pumpkin nut bread with chocolate chips is a healthy version with a bit of chocolate for decadence.


Pumpkin Nut Bread with Chocolate Chips

Pumpkin Nut Bread with Chocolate Chips

I consider this one a tea loaf, as it is made with fruit and nuts and spread with butter. A quick bread is a bread recipe that is made without any yeast. This bread relies on leavening agents like baking soda and baking powder. Both are easy to make, just check out the recipe below!











Pumpkin Nut Bread with Chocolate Chips
Yield 8 slices
Author Terri Steffes
Prep time
10 Min
Cook time
1 Hour
Inactive time
15 Min
Total time
1 H & 25 M

Pumpkin Nut Bread with Chocolate Chips

A delightful bread with many good-for-you ingredients with just a hint of chocolate for decadence!

Ingredients

  • 15 ounce canned pumpkin
  • 1½ teaspoons baking soda
  • 1½ teaspoons ground cloves
  • 1½ teaspoons ground cinnamon
  • ½ teaspoons ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 2 eggs
  • 1 3/4 cups light brown sugar
  • 2 cups all-purpose flour
  • 1/2 cups semisweet chocolate chips
  • 1 cup walnuts, chopped

Instructions

  1. Preheat oven to 350 degrees F. Grease and flour two 9×5-inch loaf pans.
  2. In a large bowl, whisk together the pumpkin, baking soda, cloves, cinnamon, nutmeg, ginger, and salt. Add the oil, eggs, and sugar and whisk until it is thoroughly combined and there are no streaks of egg or clumps of brown sugar. Add the flour and walnuts and gently fold and stir it together until completely combined.
  3. Pour the batter into a large loaf pan. Sprinkle the chocolate chips on top of the batter and gently press into the batter. Bake until a thin knife or skewer inserted into the center comes out with just moist crumbs attached, anywhere from 1 hour to 1 hour 15 minutes. Allow the loaves to cool for 15 minutes, then remove from the pans and place on a wire rack to cool completely.

Notes

The loaves can be wrapped tightly in plastic wrap and stored at room temperature for up to 1 week, or frozen for up to 2 months (if you freeze them, add a layer of foil or place in a ziploc freezer bag).


I always cover this with foil while baking since it tends to burn.

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More Tea Breads

Check out these tea breads from the other Taste Creation bakers!

Nikki from Tikkido made Apple Bread with Crumb Topping

Apple Bread with Crumb Topping

Rosemary from Breads and Sweets made Brown Sugar Banana Bread


Brown Sugar Banana Bread


Lauren from MomHomeGuide.com made Quick Cinnamon Bread


Quick Cinnamon Bread

Come join us in November for our November Taste Creations!

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  1. YUM! I love pumpkin bread so much! The perfect fall treat.

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