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Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

I adore the pumpkin muffin recipe I use but it has a light and fluffy quality that I don’t really look for in a loaf. After a search through the internet and a bit of tweaking, I made this moist, dense and delicious loaf that baked up beautifully. I predict this recipe for Pumpkin Chocolate Chip Bread will be a recipe that I will make again and again.

Thick slices will be wrapped for Evan’s lunch and I will enjoy it with a cup of afternoon coffee. The possibilities are endless. Stir in nuts, dried fruits or different chips (butterscotch or white chocolate anyone?). Pecans would be a delicious addition but we can’t send those to school so they are a no go here.

Pumpkin Chocolate Chip Loaf Recipe


Pumpkin Chocolate Chip Loaf

Pumpkin Chocolate Chip Loaf

Yield: 8
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes

Pumpkins and chocolate go together beautifully. I love this bread because I always have the ingredients on hand. 

Ingredients

  • 3/4 cup + 1 TBSP all purpose flour
  • 3/4 cup + 1 TBSP whole wheat flour
  • 1 tsp cinnamon
  • 1/3 tsp nutmeg
  • 1/4 tsp allspice
  • 1/3 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 cup + 2 TBSP pureed pumpkin, not pumpkin pie filling
  • 1/2 cup canola oil
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup water
  • 3/4 cup semi sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare a large loaf pan by buttering and flouring it.
  3. In a small bowl, combine flours, cinnamon, nutmeg, allspice, ginger, soda and salt.
  4. In a large bowl, whisk together the oil and pumpkin puree.
  5. Add sugars, then eggs, then vanilla and water, whisking after each addition.
  6. Add in dry ingredients and stir together with a rubber spatula. Do not over mix.
  7. Fold in chocolate chips.
  8. Pour in to prepared loaf pan.
  9. Bake for 1 hour and 10 minutes or until a toothpick inserted comes out clean.
  10. Cool for 5 minutes in the pan. Run a knife around the edge and remove from pan. Cool completely on a wire baking rack.
Nutrition Information:
Yield: 8
Amount Per Serving: Calories: 429Saturated Fat: 5gCholesterol: 41mgSodium: 471mgCarbohydrates: 54gFiber: 3gSugar: 32gProtein: 5g

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Pumpkin Chocolate Chip Bread

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