If you live or have ever lived in Utah, then you should know of a delicious bakery and sandwich shop called Kneader’s. We love eating there and on our visit there last weekend, they were sampling their pumpkin bread. Thanks to a trusty search on Google, I found this recipe and it literally tastes just like Kneader’s pumpkin chocolate chip bread. Thankfully we had all of the ingredients on hand, so I could make those wishes a reality.

Kneader’s Pumpkin Chocolate Chip Bread:

3 1/3 c. flour

1 t. pumpkin pie spice (or make your own here)

1 T. cinnamon

2 t. baking soda

1 t. baking powder

1 1/2 t. salt

2 2/3 c. sugar

2/3 c. softened butter

4 whole eggs

1 29 oz. can pumpkin

2/3 c. water

1 c. semisweet chocolate chips

1. Start by combining the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt in a small bowl to set aside for later use.

2. Cream butter and sugar until well incorporated. Add eggs one at a time. Add in the pumpkin. Mix well.

3. Alternate incorporating the water and your dry ingredients until everything is well mixed. This took my kitchenaid to the brink of overflowing. Fold in chocolate chips with a spatula.

4. Pour into 3 greased large bread pans. Bake at 325 for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in pan, then transfer to a cooling rack.

Even though it makes 3 loaves, I’m certain they won’t last long. I could eat this for breakfast, lunch, and dinner…. I also only had 2 loaf pans, so I made some mini muffins that turned out great as well (I cooked them for 15-17 minutes).


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