Great Harvest Pumpkin Chocolate Chip Bread

With the kids back in school and the weather turning a little bit cooler at our house…I have been in the mood for baking some yummy goodness! My friend Stacy gave me a recipe she had that was supposed to be a Copycat Great Harvest Pumpkin Chocolate Chip Bread.  She had tried it and really liked it, so I thought I would give it an “official” taste test of my own.  I really do like to make sacrifices like that for the good of all ;)!

Pumpkin-Chocolate-Chip-Bread Cover

After looking at the recipe, I immediately knew there were some changes I was going to make.  First of all…the recipe called for 3 cups of sugar (for 2 loaves of pumpkin bread). Whoa! I cut out 1 cup of sugar and then made a few changes to the water amount and the spices. I am really happy with how the bread turned out and it still tastes great with a 1/3 of the sugar!

Pumpkin-Chocolate-Chip-Bread
I have tasted Great Harvest’s Pumpkin Bread and think it is really a pretty close comparison…but…my husband claimed that he actually liked this pumpkin bread better!! He’s a keeper that one! And the kids…well…they LOVED it!

Chocolate-Chip-Bread

Here is the recipe.

Great Harvest Pumpkin Chocolate Chip Bread Recipe

Ingredients:

  • 3 1/2 cups white flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 cups cooked or canned pumpkin
  • 1/2 cup oil
  • 1/2 cup applesauce
  • 4 eggs, beaten lightly
  • 1 teaspoon vanilla
  • 1/3 cup water
  • 1 1 /2 cups semi-sweet chocolate chips (or more…according to your chocolate needs)

Directions:

  1. Preheat oven to 350°F degrees.
  2. Grease two bread loaf pans.
  3. In a large bowl, mix flour, sugar, baking soda, cinnamon, nutmeg, and salt together and then set aside.
  4. In a mixer cream together the pumpkin, oil, applesauce, eggs, vanilla and water.
  5. Slowly mix in the dry ingredients while mixing continuously.
  6. Mix in chocolate chips.
  7. Separate batter into the greased pans.
  8. Bake for 55-65 minutes, or until toothpick inserted in center comes out clean.
  9. Cool for 20 minutes in pans before turning out onto wire racks.
  10. Serve or store in airtight container.

Pumpkin-Chocolate-Chip

We always add a few more chocolate chips that the recipe calls for…because sometimes our chocolate needs are more than what is called for! You could also throw in some nuts, cranberries or even some blueberries to add a tangy twist to your bread.

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Some of you may have noticed that these loaves of bread are a little bit longer and thinner than your standard Bread Loaf Pan. I have been baking my quick breads in these longer Bread Loaf Pans made my Wilton and I LOVE how well the bread bakes in them.  Sometimes I had trouble with the  bread not baking in the middle of the bread while the outside was getting overdone.  I feel like you get an all over even bake on with these pans!!

Pumpkin-Bread

This Pumpkin Chocolate Chip Bread great alone! But…I wanted to test out a Cinnamon Glaze and see how that would taste drizzled over the top! Um…hello! So yummy! But I do love me some Cinnamon! The Cinnamon Glaze hardens slightly so you get a nice texture on the top and sides of the bread.

Pumpkin-Chocolate-Chip-Bread Recipe

So…I saved a cup of sugar out of the bread recipe…and just added it to the top…haha! I only used half of the Cinnamon Glaze and tested it out on something else that I will be sharing with you here later!

Cinnamon Glaze Recipe

  • 2 Tablespoons Milk (or Buttermilk)
  • 1 Tablespoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon

1.  Mix together well so that it is smooth and creamy with no lumps.

2.  Drizzle over the bread.

3.  Store any leftovers in an airtight container for up to 1 week in the refrigerator.

Pumpkin-Chocolate-Chip-Bread theidearoom.net

 

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If you liked this recipe, you may want to check out some of our past recipes:

Chocolate Marbled Banana Bread

Banana Bread Recipe

Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

White Chocolate Raspberry Muffins

Zucchini Bread Recipe

Zucchini Cake Recipe

Lemon Poppy Seed Cake

Cinnamon Swirl Bread

Chocolate Bread

Blueberry Sourcream Muffins

Lemon Poppy Seed Bread

Chocolate Cinnamon Bread

Kid Friendly Wheat Bread Recipe

Cinnamon Coffee Cake

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Best Banana Bread Recipe

I don’t know what it is about bananas at my house but they either get eaten up so quickly that I have to snag one for myself before they disappear…or they sit untouched and we are forced to whip up a batch of banana bread.  Does that happen at your house too?

banana-bread

If so…then I want to share my favorite Banana Bread Recipe with you.  This recipe bakes up a perfect, moist loaf of banana bread.  And…I don’t have to force anyone to eat it up as it disappears quickly.

banana-recipes

I like to use the extra long bread loaf pans from IKEA rather than the regular sized bread loaf pans.  The pans measure 4.5 inches by 12 inches in length.  The pans seem to allow the bread to bake evenly throughout the entire loaf, ensuring that the middle of the bread is able to cook fully without the outer layer becoming dry and burnt.

banana-bread

Banana Bread Recipe

1 3/4 cups flour

2/3 cup sugar

2 tsps. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup mashed banana (2 to 3 medium ripe bananas)

1/3 cup shortening or butter

2 Tbsp. milk

2 eggs

1/4 cup chopped walnuts (optional)

Directions:

1.  In a large mixer combine the sugar, baking powder, baking soda, and salt.  Add mashed bananas.

2.  Mix in the butter (shortening) and the milk and beat together for about 2 minutes.

3.  Add in the eggs and the flour until well blended.  Stir in the nuts if adding them.

4.  Pour batter into a greased bread loaf pan (8 x 4 x 2 inches or the longer 4.5 by 12 inch pan).

5.  Bake in a 350 degree oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.

6.  Cool for 10 minutes on a wire rack and then remove from pan and finish cooling on the wire rack. 

*recipe from BHG

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banana-bread

If you are not in the mood for Banana Bread and want to use up your ripe bananas in a different recipe, you might want to try another one of our family’s favorite cake recipes…This one is always a big hit…

Cinnamon Banana Cake

cinnamon-banana-cake

Zucchini Bread Recipe

As promised, here is the zucchini bread recipe we love to use for making Zucchini Bread.  A few days ago I shared with you are version of Chocolate Zucchini Bundt Cake if you missed it.  If you are like us…your garden tends to be overrun with zucchini and you need to have some great recipes to help you use it all up.

zucchini-bread-recipe

We have tried a few different recipes out there and we tend to keep coming back to this one.  One of the main reasons I love this zucchini bread recipe is the replacement of applesauce for the oil.

zucchini-recipes

 

Zucchini Bread Recipe

Zucchini Bread Recipe

Ingredients

  • 2 cups sugar
  • 3 eggs
  • 1 cup oil OR 1 cup applesauce + 1/2 cup extra flour
  • 1 tsp. vanilla
  • 2 cup shredded zucchini
  • 3 cup flour
  • 2 tsp. soda
  • 1 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 3/4 tsp. nutmeg

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Beat three eggs together in mixer.
  3. Add in applesauce (oil), sugar and vanilla and beat until it is foamy.
  4. Mix in the rest of the ingredients.
  5. Grease and flour loaf pans.
  6. Pour batter into two regular size loaf pans or 3 mini loaf pans.
  7. Bake at 350 degrees for 45 minutes or until a clean toothpick inserted in the center of the loaf comes out clean.
http://www.theidearoom.net/2013/08/zucchini-bread-recipe.html

As always…I would love to know if you end up making it and what you think!  And…I have one more Zucchini Recipe to share with you here later.  So be sure to check back if you are interested.

best-zucchini-bread

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