Pumpkin Chocolate Chip Bread Recipe

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Pumpkin Chocolate Chip Bread

Diane Jewell


I used smaller loaf pan and jumbo muffin pan. I also grease and flour my pans. This freezes really well, just wrap in Saran wrap then tin foil. This is really good and moist! Sorry I do not have a picture for this but it was eaten so fast before I had a chance to take that picture!!

pinch tips: How to Knead Dough





10 Min


1 Hr 10 Min




2-1/2 c
white flour
1 c
whole wheat flour
3 c
granulated sugar
2 tsp
baking soda
2 tsp
ground cinnamon
1 tsp
ground nutmeg
1 tsp
15 oz
can pumpkin puree
1 c
canola or vegetable oil
4 large
2/3 c
1 c
semi-sweet chocolate chips

Directions Step-By-Step

Preheat oven to 350 degrees F. Grease two 9 x 5 inch loaf pans or three 8 x 4 inch loaf pans. In a large bowl, mix flours, sugar, baking soda, cinnamon,nutmeg and salt together. set aside. In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until dry ingredients are moistened and no dry streaks remain. Stir in Chocolate chips. Pour batter in prepared pans.
Bake the bread for 60-70 minutes or until a toothpick inserted in the center comes out clean. Remove bread from the oven and let sit 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

About this Recipe

Course/Dish: Sweet Breads
Other Tags: Quick & Easy, Healthy