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Very Best Pumpkin Chocolate Chip Bread Recipe

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This recipe for Very Best Pumpkin Chocolate Chip Bread, by , is from Our Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 lg egg
1 cup pumpkin purée
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup vegetable oil
1/4 cup sour cream
1 T molasses
2 tsp McCormick Pumpkin Pie Spice Extract
2 tsp pumpkin pie spice
2 tsp cinnamon
1/2 tsp ground nutmeg

1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup semi chocolate chips (mini’s work better for distribution

Preheat oven to 350º

To a large bowl, add the first 11 ingredients and whisk to combine.

Add the flour, baking soda, baking powder, salt and stir until just combined. Do not overmix. Add the chocolate chips and stir.

Turn batter into the prepared loaf pan. Bake for about 50-55 minutes or until top is domed, golden and the center is set. If you use a toothpick to check doneness, it may be tricky because you may hit a melted chocolate chip.

Allow bread to cool for about 15 minutes before turning to a cooling rack. Cool before slicing. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Preparation Time:
Preparation Time:
10 min prep, 50 min cook
Personal Notes:
Personal Notes:
If at the 40 minute mark, you feel that the edge and top is browning before the center cooks through, place a loose foil tent over the pan. Baking times will vary based on moisture content of pumpkin, climate and oven variances.

Bake until done; watch the bread, not the clock.




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