You can absolutely make this pumpkin chocolate chip bread ahead of time. It will keep for up to one week. Just remember to store it correctly for it to stay as fresh as possible.
Total TimePrep: 15 min. Bake: 1 hour + cooling
Makes2 loaves (16 pieces each)
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs, room temperature
- 2 cups sugar
- 2 cups canned pumpkin
- 1-1/2 cups canola oil
- 1-1/2 cups semisweet chocolate chips
Directions
- In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
- Pour into 2 greased 8×4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts
1 piece: 237 calories, 14g fat (2g saturated fat), 23mg cholesterol, 124mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein.
