Have you ever opened a can of pumpkin and found yourself not using the entire can in a recipe? What do you do with the leftover pumpkin? Make pumpkin bread, of course. A soft, moist, and sweet breakfast pumpkin bread loaf, studded with miniature semi-sweet chocolate chips. Add a banana and a cup of tea or coffee and breakfast is served.

With everything thing going on right now, there are many difficult choices to make. Do you really need to risk making a special trip to the market to get that one ingredient you’re lacking for a recipe? Do you really need to go through that drive-thru, when you have more than enough food at home? Do you really trust your local restaurants enough to place a delivery or carryout order? All hard choices, right? Actually, no. At least not for me. With everything going on right now, I think the safest and healthiest answer is to stay safely at home, and try and get the most out of the ingredients I have on hand. When I find my supplies dwindling, I’m sure I’ll have to venture out. But for right now? I can make do.

So obviously, when it comes to leftovers, I am a bit overly conscious of their existence and find myself putting great thought into how best to utilize them. Canned pumpkin is a perfect example. I currently have a few precious cans of pumpkin in my pantry, and I wanted to use one of them to make pumpkin bread, however, I didn’t want to use an entire can to make two loaves of pumpkin bread. First, because it would take several days to eat just one loaf, but also because I could use the leftover pumpkin in a different recipe. These are the things I find myself thinking about lately. Canned pumpkin, how it won’t last forever, how I will eventually run out of it, and how I most want to eat it. Hell, I think we all know, that there are worse things I could be obsessing over now, right?

Ingredients:

• 1 Cup Granulated Sugar
• 1/2 Cup Light Brown Sugar, Packed
• 1 Cup Pure Canned Pumpkin
• 1/2 Cup Canola Oil
• 1/3 Cup Heavy Whipping Cream
• 1 Tablespoon Vanilla
• 2 Eggs
• 1/4 Teaspoon Espresso Powder
• 1 1/2 Cups All-Purpose Flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Kosher Salt
• 1/2 Cup Semi-Sweet Miniature Chocolate Chips

Directions:

1. Preheat oven to 350 degrees.
2. Grease a large bread loaf pan with cooking spray, shortening, or butter; set aside.
3. In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin, oil, cream, vanilla, eggs, and espresso powder.
4. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and miniature chocolate chips.
5. Add the dry ingredients to the wet ingredients and stir until just incorporated.
6. Pour the batter into the prepared bread loaf pan.
7. Bake for 50 to 65 minutes, or until a knife comes out clean.

Suggestions:

• If you don’t have heavy whipping cream on hand, you can replace it with water, milk, or half and half.
• You can leave out the espresso powder in this recipe if you don’t have any available.
• Adding the chocolate chips to the flour helps to keep them from dropping down to the bottom of the breakfast loaf.
• After the loaf has baked for 30 minutes, rotate the pan, so that the bread cooks evenly.

Improvements:

• Replace the ground cinnamon in this recipe with pumpkin pie spice.
• Add 1/2 teaspoon of freshly grated nutmeg to this recipe.
• Use almond extract in lieu of vanilla.
• If you don’t have a loaf pan, bake this batter in muffin tins. The baking time will most likely take between 20 and 30 minutes.

Print

Yum

Chocolate Chip Pumpkin Bread Breakfast Loaf

Ingredients:

• 1 Cup Granulated Sugar
• 1/2 Cup Light Brown Sugar, Packed
• 1 Cup Pure Canned Pumpkin
• 1/2 Cup Canola Oil
• 1/3 Cup Heavy Whipping Cream
• 1 Tablespoon Vanilla
• 2 Eggs
• 1/4 Teaspoon Espresso Powder
• 1 1/2 Cups All-Purpose Flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Kosher Salt
• 1/2 Cup Semi-Sweet Miniature Chocolate Chips

Directions:

1. Preheat oven to 350 degrees.
2. Grease a large bread loaf pan with cooking spray, shortening, or butter; set aside.
3. In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin, oil, cream, vanilla, eggs, and espresso powder.
4. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and miniature chocolate chips.
5. Add the dry ingredients to the wet ingredients and stir until just incorporated.
6. Pour the batter into the prepared bread loaf pan.
7. Bake for 50 to 65 minutes, or until a knife comes out clean.

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MORE GREAT BREAKFAST PUMPKIN RECIPES

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The Best Ever Classic Pumpkin Bread

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Canned pumpkin is a quick and easy way to add flavor and moisture to your favorite baked goods and sweets. Not just for pies, pumpkin puree can be used to make all kinds of delicious treats, including fudge. From cookies and bread to whoopie pies and muffins, canned pumpkin purée is an easy way to add delicious fall flavor to your favorite recipes. CLICK HERE for the recipes.