Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread Recipe

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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!!

★★★★★ 1 vote
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

How to Make Pumpkin Chocolate Chip Bread


  • 1Preheat 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.
  • 2Bake 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.

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About Pumpkin Chocolate Chip Bread

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