Chocolate Chip Pumpkin Cake Bread Recipe

 

AuthorSteve Nubie
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This is another batter bread you can make in your bread machine using the cake setting. As usual it replaces yeast with baking soda and baking powder in the recipe. This is common with most cake recipes. You can make this bread from start to finish in the bread machine, but you also have the option to use the pizza dough cycle and finish in the oven. The reason you used the pizza dough cycle is because it does not have a long warming and rising time which is unnecessary for a batter bread. The bread will rise in the oven towards the end of the baking process.

The chocolate chips should be added towards the end of the mixing/kneading cycle so they don’t get crushed during the mixing cycle. You could use a fruit and nut hopper if your machine has one to add this at the right time if you’re finishing in the machine, or simple fold them into the batter before you put it in the bread pan and the oven.

INGREDIENTS:
 2 large eggs
 2 tablespoons unsweetened almond milk or regular milk
 1¾ cups (one 15-ounce can) pumpkin purée
 3 tablespoons unsalted butter, softened
 ½ cup packed organic dark or light brown sugar
 1¾ cups all-purpose or gluten-free flour
 1 teaspoon baking soda
 1 teaspoon baking powder
 2 teaspoons pumpkin pie spice
 ¼ teaspoon sea salt
 1 cup semisweet chocolate chips or mini-semisweet chocolate chips (Add these towards the end of the kneading cycle or when the machine beeps. If you have an automatic fruit and nut hopper, this will happen automatically. You might want to dust the chocolate chips with flour to make sure they are released from the hopper)
DIRECTIONS:
1

Add all of the ingredients to the bread pan in the order indicated and either set the gluten-free or wheat bread course if you want to finish the loaf in the bread machine, or select the pizza dough course or the batter bread course if your machine has one.

2

Preheat your oven to 350° F./175° C.

3

Pour the batter into a greased bread pan and bake at 350° F./175° C. for 40 minutes or until a wooden skewer or toothpick comes out clean and dry from the center.

4

Let the bread rest on a rack for about 10 minutes and slice and serve. An optional topping when serving is sour cream and a mint leaf.

Ingredients

INGREDIENTS:
 2 large eggs
 2 tablespoons unsweetened almond milk or regular milk
 1¾ cups (one 15-ounce can) pumpkin purée
 3 tablespoons unsalted butter, softened
 ½ cup packed organic dark or light brown sugar
 1¾ cups all-purpose or gluten-free flour
 1 teaspoon baking soda
 1 teaspoon baking powder
 2 teaspoons pumpkin pie spice
 ¼ teaspoon sea salt
 1 cup semisweet chocolate chips or mini-semisweet chocolate chips (Add these towards the end of the kneading cycle or when the machine beeps. If you have an automatic fruit and nut hopper, this will happen automatically. You might want to dust the chocolate chips with flour to make sure they are released from the hopper)

Directions

DIRECTIONS:
1

Add all of the ingredients to the bread pan in the order indicated and either set the gluten-free or wheat bread course if you want to finish the loaf in the bread machine, or select the pizza dough course or the batter bread course if your machine has one.

2

Preheat your oven to 350° F./175° C.

3

Pour the batter into a greased bread pan and bake at 350° F./175° C. for 40 minutes or until a wooden skewer or toothpick comes out clean and dry from the center.

4

Let the bread rest on a rack for about 10 minutes and slice and serve. An optional topping when serving is sour cream and a mint leaf.

Chocolate Chip Pumpkin Cake Bread Recipe

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