135621 pumpkin bread with chocolate chips and glaze Recipes

butter, white sugar, egg, canned pumpkin, vanilla extract, flour, baking powder, baking soda, salt, ground cinnamon, pecans, semi-sweet chocolate chips

butter, softened, sugar, brown sugar, egg, vanilla extract, king arthur unbleached all-purpose flour, quick-cooking oats, baking soda, ground cinnamon, canned pumpkin, semisweet chocolate chips

pumpkin, vegetable oil , plus, vegetable oil, sugar, eggs, flour, baking soda, salt, nutmeg, cinnamon, chocolate chips

pumpkin, chocolate chips, sugar, all-purpose flour, eggs, baking soda, ground cinnamon, water, vegetable oil, salt, ground nutmeg

whole wheat flour, brown sugar, baking powder, ground cinnamon, baking soda, salt, ground nutmeg, pack pumpkin, water, chocolate chips

all-purpose flour, whole wheat flour, wheat germ, baking powder, baking soda, cinnamon, nutmeg, salt, granulated sugar, vegetable oil, egg, egg substitute, vanilla, pumpkin puree, chocolate chips

pumpkin, sugar, oil, eggs, flour, baking powder, cinnamon, salt, baking soda, milk, vanilla extract, semi-sweet chocolate chips

pumpkin puree, splenda brown sugar blend, egg substitute, egg whites, vegetable oil, all-purpose flour, baking powder, cocoa, ground cinnamon, ground allspice, salt, ground nutmeg, semisweet chocolate chips

twisted cinnamon honey and brown sugar butter, brown sugar, white sugar, pumpkin puree, egg, vanilla extract, all-purpose flour, quick-cooking oats, ground cinnamon, baking soda, baking powder, salt, chocolate chips

pumpkin (i used libby s), butter (room temp .), egg, brown sugar, sugar, vanilla, flour, baking soda, salt, cinnamon, nutmeg, chocolate chips

pumpkin puree, egg, oil, sugar, baking powder, cinnamon, salt, baking soda, milk, vanilla, flour, dark chocolate chips

gingersnap cookies (2 inch), sugar , plus, sugar, divided, sugar , plus, sugar, divided, butter, melted, cream cheese, softened, canned pumpkin, white chocolate chips, melted, eggs, ground cinnamon, vanilla extract, chopped almonds, butter

all-purpose flour, baking powder, salt, cinnamon, freshly grated nutmeg, ginger, unsalted butter, softened, light brown sugar, granulated sugar, eggs, beaten lightly, vanilla, pumpkin puree, chocolate chips, chopped walnuts or 1 cup pecans, sugar (to garnish )

pumpkin puree (1 15-oz can), brown sugar, butter, softened, eggs, unbleached all-purpose flour, baking powder, ground cinnamon, salt, ground nutmeg, chocolate chips, coarsely chopped

all-purpose flour, baking powder, baking soda, allspice, cinnamon, eggs, applesauce, splenda sugar substitute (white ), brown sugar, pumpkin puree, chocolate chips

pumpkin, canned, water, canola oil, vanilla, whole-wheat flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, semi-sweet chocolate chips (or use carob chips for vegan recipe)

butter, softened, granulated sugar, pack pumpkin, eggs, all-purpose flour, pumpkin pie spice, baking powder, baking soda, white chocolate chips, cream cheese frosting, light brown sugar , packed

cream cheese-chocolate chip tunnel cake, cake, granulated sugar, vegetable oil, eggs, beaten lightly, vanilla extract, baking soda, baking powder, salt, unsweetened cocoa, all-purpose flour, buttermilk, strong coffee, granulated sugar, cream cheese - softened, vanilla extract, egg, semisweet chocolate chips, glaze, powdered sugar, unsweetened cocoa, butter, melted, water, preheat oven to 350*f (175*cup). generously grease a 10-inch bundt or tube pan. set aside., cake : combine sugar, oil and eggs in a large mixing bowl. beat for 1 minute until smooth. add remaining ingredients and beat at medium speed for three minutes, scraping sides of bowl occasionally. set batter aside and prepare filling., filling: cream the sugar with cream cheese at medium-high speed. add the vanilla and egg and beat until smooth. stir in the chocolate chips, mixing well., pour half of the cake batter into the prepared pan. spoon the filling mixture evenly over the layer of batter , then carefully pour remaining batter over the filling., bake for 65 to 70 minutes or until cake tests done when lightly pressed in the center and cake springs back. cool cake on a wire rack for 20 to 25 minutes before removing from pan. cool completely before glazing., glaze : combine all ingredients to form a consistency thin enough to drizzle decoratively on the cooled cake.