Loaded Cinnamon Chip Pumpkin Bread
I don't care what day, month or even hour it is, I want this loaded cinnamon chip pumpkin bread for breakfast, lunch and dinner. It's seriously that good.
Servings: 4 mini loaves
Ingredients
- 1 Cup Canola Oil
- 2 Cups Sugar
- 15 Ounce Can Pumpkin Puree not pie filling
- 1/4 Cup Water
- 1/4 Cup Yogurt
- 3 Large Eggs
- 3 Cups Flour
- 2 teaspoons Baking Soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Cloves
- 1 1/4 Cups Cinnamon Chips
Instructions
- Heat the oven to 350 degrees and grease either 4 mini loaf pans or one bread pan.
- In a medium bowl, whisk together the flour, baking soda, salt and seasonings.3 Cups Flour, 2 teaspoons Baking Soda, 1/2 teaspoon Salt, 1/2 teaspoon Cloves
- Set aside.
- In the bowl of a standing mixer, add the canola oil and sugar.1 Cup Canola Oil, 2 Cups Sugar
- Beat until smooth, about 30 seconds.
- Add the pumpkin, water, yogurt and eggs and beat again until smooth.15 Ounce Can Pumpkin Puree, 1/4 Cup Water, 1/4 Cup Yogurt, 3 Large Eggs
- Slowly add the dry ingredients and 1 1/4 cup cinnamon chips and beat until smooth.1 1/4 Cups Cinnamon Chips
- Pour evenly between the pans or in the bigger pan and sprinkle the top with cinnamon sugar and cinnamon chips that are remaining.
- Bake the mini loaves for 35-45 minutes or 45-55 minutes for a large loaf.
- Allow to cool for 15 minute then remove to a cooling rack.
- Allow to cool completely before slicing.
Notes
Pumpkin bread can be frozen for up to 3 months.
Nutrition
Serving: 1g | Calories: 1617kcal | Carbohydrates: 214g | Protein: 19g | Fat: 79g | Saturated Fat: 17g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 42g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 952mg | Potassium: 553mg | Fiber: 6g | Sugar: 138g | Vitamin A: 16756IU | Vitamin C: 5mg | Calcium: 193mg | Iron: 7mg