Pumpkin Nut’n Chocolate Chip Bread

A fall favorite, this Pumpkin Bread will have your home smelling like a fall wonderland in no time. 

Need more of a Pumpkin fix?

How can I make this recipe gluten-free?

To be honest, it’s quite simple to make this Pumpkin Bread gluten-free. Just make sure you use your favorite gluten-free baking flour, and you are good to go! Try using our Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

How long does this Pumpkin Bread stay good?

If you leave your pumpkin bread at room temperature, it will only last for 1-2 days. Luckily, you can enjoy this bread for about 1 week if you store it in the fridge! We like to stick a slice in the microwave for a couple seconds, it’s kind of like eating it fresh! If you can’t eat a whole loaf in that time, try freezing the leftovers. Just wrap tightly in foil (#1963), or use a heavy-duty freezer bag (#1979). For the best quality, keep in it the freezer only 2-3 months. 

A fall favorite, this Pumpkin Bread will have your home smelling like a fall wonderland in no time. 

Pumpkin Nut’n Chocolate Chip Bread

Ingredients:

Instructions:

  1. Mix all dry ingredients.
  2. In bowl, mix pumpkin, milk, sugar and eggs. 
  3. Add dry ingredients then add margarine and mix well.  Stir in nuts and chips. 
  4. Pour into well greased pans. #1458 USA Pans Loaf Pan works great!
  5. Bake at 350°F for 45-55 minutes or until toothpick comes out clean.

Bread may be frozen.

3 times this recipe = 12 little loaf pans, or 3 regular sized bread pans. You can also use USA Pans Mini Loaf Pan 

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