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+
servings
US Customary
Metric
Loaded Cinnamon Chip Pumpkin Bread
Prep Time:
10
minutes
Cook Time:
45
minutes
Total Time:
55
minutes
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
US Customary
-
Metric
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
79g
122%
Saturated Fat 17g
106%
Trans Fat 1g
Polyunsaturated Fat 17g
Monounsaturated Fat 42g
Cholesterol
137mg
46%
Sodium
952mg
41%
Potassium
553mg
16%
Carbohydrates
214g
71%
Fiber 6g
25%
Sugar 138g
153%
Protein
19g
38%
Vitamin A
16756IU
335%
Vitamin C
5mg
6%
Calcium
193mg
19%
Iron
7mg
39%
* Percent Daily Values are based on a 2000 calorie diet.