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


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  • 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


  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.

Printable Recipe Card

About Pumpkin Chocolate Chip Bread

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

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