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pumpkin chocolate chip bread

★★★★★ 1
a recipe by
Diane Jewell
Greenville, SC

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
serves 6-8
prep time 10 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For pumpkin chocolate chip bread

  • 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 lg
  • 2/3 c
  • 1 c
    semi-sweet chocolate chips

How To Make pumpkin chocolate chip bread

  • 1
    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.
  • 2
    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.

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