Pumpkin Chocolate Chip Bread The Gunny Sack Spread in a greased 9×5 inch loaf pan. bake at 350˚f, rack in the middle position, for 90 105 minutes or until a toothpick inserted in the center comes out clean. cool in pan on wire rack for 10 minutes. remove from pan and cool completely on wire rack. wrap tightly in plastic wrap and store in the refrigerator. Preheat the oven to 325˚f and grease the mini loaf pan. mix together eggs, granulated sugar, pumpkin puree, and canola oil. in a separate bowl, combine flour, baking soda, baking powder, ground cinnamon, salt, ground nutmeg, and ground ginger. then, add to the pumpkin mixture and stir until combined.
Four Pumpkin Breads From One Batch The Gunny Sack Pumpkin Gingerbread 1.5k views, 12 likes, 1 loves, 1 comments, 15 shares, facebook watch videos from the gunny sack: this moist pumpkin chocolate chip bread is full of delicious spices and chocolate chips. better make a. Pumpkin chocolate chip bread. cinnamon snack toast. hi, i’m tonia! welcome to the gunny sack, where i’ve shared easy recipes for busy people for 12 years!. Preheat oven to 350f. spray one 9×5 inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. to a large bowl, add the the first eleven ingredients, through ground nutmeg, and whisk to combine. add the flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix. Use a hand whisk to stir together the dry ingredients in a bowl. in another bowl, whisk together the wet ingredients until well combined. using a rubber spatula, gently fold together the wet and dry ingredients, just until no flour streaks remain.
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