Chocolate Chip and Pumpkin Bread recipe

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Ingredients

cooking spray
1 (14.5 ounce) can pumpkin puree
1 cup white sugar
1 cup brown sugar
4 eggs, beaten
⅔ cup vegetable oil
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
3 cups self-rising flour
1 (16 ounce) package semisweet chocolate chips

Nutrition Info

343.1 calories
carbohydrate: 50.9 g
cholesterol: 37.2 mg
fat: 15.3 g
fiber: 2.5 g
protein: 4.3 g
saturatedFat: 5.5 g
servingSize: -
sodium: 307.4 mg
sugar: 33.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.

  2. Beat pumpkin puree, white sugar, brown sugar, eggs, vegetable oil, vanilla extract, and pumpkin pie spice together in a bowl, add flour and beat until batter forms. Fold chocolate chips into batter, divide between the 2 prepared loaf pans.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool bread in pans for 15 minutes before removing.

Recipe Yield

20 servings

Recipe Note

Moist delicious pumpkin bread. Great for breakfast or dessert. A holiday-favorite or year-round treat. Kid-approved!

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