Pumpkin Bread Stuffed With Cookie Dough Recipe

Name: Pumpkin Bread Stuffed With Cookie Dough Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15-ounce) can pumpkin puree; 4 eggs; 1 cup (about 8 ounces) vegetable oil; 2/3 cup (about 5 1/4 ounces) water; 2 teaspoons vanilla extract; 2 1/4 cups (about 15 3/4 ounces) sugar; 3 1/2 cups (about 17 1/2 ounces) flour; 2 teaspoons baking soda; 1 1/2 teaspoons salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1 teaspoon ground nutmeg; 1/8 teaspoon ground allspice; 1/8 teaspoon ground cloves; 12 ounces chocolate chip cookie dough

Servings: persons

1 (15-ounce) can pumpkin puree
4 eggs
1 cup (about 8 ounces) vegetable oil
2/3 cup (about 5 1/4 ounces) water
2 teaspoons vanilla extract
2 1/4 cups (about 15 3/4 ounces) sugar
3 1/2 cups (about 17 1/2 ounces) flour
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
12 ounces chocolate chip cookie dough

1
["Preheat oven to 350u00b0F. Grease and flour either a large bundt pan or two 8 1/2- by 4- by 2 1/2-inch loaf pans.", "In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine the pumpkin, eggs, oil, water, vanilla and sugar until well blended. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves until well combined.", "Stir the dry ingredients into the pumpkin mixture until just blended. Spoon 3/4 of the batter into the pan.", "Roll the cookie dough into a long log. Place it along the center of the pan so that it forms an ""inner"" tube. Cover with the remaining batter so that dough is completely submerged. If using two loaf pans, simply make two ""logs"" of dough and insert them as a straight line in either pan.", "Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 65 minutes.", "Let cake cool in the pan(s) for 1 hour before turning out on to a serving platter."]

1969

kcal

Calories

Fat

247

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (15-ounce) can pumpkin puree, 4 eggs, 1 cup (about 8 ounces) vegetable oil, 2/3 cup (about 5 1/4 ounces) water, and more.

Yes, Pumpkin Bread Stuffed With Cookie Dough Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!