Chocolate Chip-Cranberry Pumpkin Bread

2 Loaves
1 hr 20 min

I’ve made different variations of pumpkin bread, including Chocolate Chip Pumpkin Bread and Cranberry Pumpkin Bread, and I thought I’d try one that had both chocolate chips and cranberries! I thought it sounded really good—but you never know for sure until you try it, right?

Well, I really liked the way this turned Chocolate Chip-Cranberry Pumpkin Bread turned out! The chocolate-cranberry-pumpkin flavors all go together so well! And the bread is dense and moist, thanks to the pumpkin puree and fresh cranberries. It’s just packed with yumminess! 

Another good thing about this recipe is that it makes 2 loaves—one for you and one to share! Or if you don't feeling like sharing, you can put one in the freezer for later! icon

Chocolate Chip-Cranberry Pumpkin Bread
Recipe details
  • 2  Loaves
  • Prep time: 20 Minutes Cook time: 60 Minutes Total time: 1 hr 20 min
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  • 3 cups all-purpose unbleached flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 4 large eggs
  • 2 cups granulated sugar
  • 1 (15-ounce) can pumpkin puree
  • 1 cup canola oil or light olive oil
  • 1 1/2 cups mini semisweet chocolate chips
  • 1 1/2 cups coarsely-chopped cranberries

Preheat oven to 350˚F. Grease and flour two 8 x 4″ loaf pans; set aside.
In large bowl, combine the flour, cinnamon, nutmeg, ginger, cloves, salt, and baking soda; set aside.
In medium-size bowl, beat the eggs, sugar, pumpkin puree, and oil. Stir this mixture into the dry ingredients in the large bowl, just until moistened.
Fold in the mini semisweet chocolate chips and the cranberries.
Pour batter into the two prepared loaf pans and bake at 350˚F for 60 to 65 minutes, until a toothpick inserted in center comes out clean or almost clean.
Let cool in pans for about 10 minutes, then remove and cool completely on wire rack.
NancyC |
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