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Sweet Drop Pumpkin Chocolate Chip Bread

5 days ago
1 min read

Pumpkin bread, meet Sweet Drop. Our warm blend of cinnamon, cocoa, vanilla, cardamom and just a hint of espresso adds depth without making you dig through the spice cabinet. Add chocolate chips, and you’ve got a ridiculously easy loaf that’s good enough to gift - assuming you don’t eat it first.




Sweet Drop Pumpkin Chocolate Chip Bread

Makes 3 loaves!

Prep: 20 min | Cook: 60 min | Total: 1 hr 20 min | Serves: 30


Ingredients

  • 2 ½ cups sugar

  • 3 tbsp Sweet Drop

  • 1 (15 oz) can pumpkin purée

  • 4 large eggs

  • 1 cup neutral oil

  • 2/3 cup water

  • 2 ½ cups all-purpose flour

  • 2 tsp baking soda

  • 1 ½ cup all-purpose flour

  • 1 cup miniature semisweet chocolate chips


Instructions

  1. Gather all ingredients. Preheat the oven to 350°F (175°C). Grease and flour three 9x5-inch loaf pans or three empty 16-ounce coffee tins.

  2. Combine sugar, pumpkin, eggs, oil, and water in a large bowl. Beat with an electric mixer until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt.

  3. Fold in chocolate chips

  4. Divide the batter evenly between the prepared pans, filling each 1/2 to 3/4 full.

  5. Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.

  6. Cool in pans on wire racks before removing to slice and serve. Enjoy!





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