Loaded Cinnamon Chip Pumpkin Bread
Servings: 4 mini loaves
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.
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.
- Set aside.
- In the bowl of a standing mixer, add the canola oil and sugar.
- Beat until smooth, about 30 seconds.
- Add the pumpkin, water, yogurt and eggs and beat again until smooth.
- Slowly add the dry ingredients and 1 1/4 cup cinnamon chips and beat until smooth.
- 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 Facts
Loaded Cinnamon Chip Pumpkin Bread
Amount Per Serving (1 g)
Calories 1617
Calories from Fat 711
% Daily Value*
Fat 79g122%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 17g
Monounsaturated Fat 42g
Cholesterol 137mg46%
Sodium 952mg41%
Potassium 553mg16%
Carbohydrates 214g71%
Fiber 6g25%
Sugar 138g153%
Protein 19g38%
Vitamin A 16756IU335%
Vitamin C 5mg6%
Calcium 193mg19%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.