Chocolate Chip Pumpkin Bread

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I'm a little funny about pumpkin things. I’m sorry, but I cannot handle pumpkin spice lattes in August. It’s basically criminal in my opinion. But once October hits, I'm all about the cinnamon apple cake, the pumpkin cookies and I'm especially excited about this Chocolate Chip Pumpkin Bread.

Chocolate Chip Pumpkin Bread from www.whatsgabycooking.com (@whatsgabycookin)

Chocolate Chip Pumpkin Bread is one of those quintessential recipes that reminds me of being at home. This is another recipe that my mom used to make for us in bulk so we could enjoy it for breakfast or dessert! I’ve spiced things up over the years, literally, and added in a few new spices like allspice, cloves and of course…. pumpkin pie spice. I've also loaded it up with a handful or two of some chocolate chips and now it's perfection. It's the perfect weekend baking project for a lazy Saturday or Sunday morning and once you make it, you’re well on your way to the most delicious quick bread that will ever grace your kitchen. It’s a little bit spiced, a little bit sweet, a little bit chocolatey and a whole lotta delicious.

Chocolate Chip Pumpkin Bread from www.whatsgabycooking.com (@whatsgabycookin)

Chocolate Chip Pumpkin Bread

Author: Gaby Dalkin
5 from 8 votes
Chocolate Chip Pumpkin Bread is one of those quintessential recipes that reminds me of being at home. This is another recipe that my mom used to make for us in bulk so we could enjoy it for breakfast or dessert!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Snack
Cuisine American
Servings 24 people

Ingredients
  

  • 3 cups all purpose flour
  • 3 cups white sugar
  • 2 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups canned pumpkin
  • 1 cup vegetable oil
  • 4 eggs
  • cup water
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • ½ teaspoon pumpkin pie spice
  • ½ bag semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 350 degrees and spray 2 loaf pans with non-stick baking spray.
  • In a large bowl combine the flour, sugar, baking soda, baking powder and salt. Set aside.
  • In a mixer combine the pumpkin, oil, eggs, water and spices on medium speed. Slowly add the dry ingredients and mix on low until everything is just combined. Lastly, add the chocolate chips and fold in with a spatula.
  • Transfer batter to 2 sprayed loaf pans. Top with extra chocolate chips if desired and bake for about 55-60 minutes, until a knife is inserted in the middle and comes out clean. Remove the loaf pans from the oven and let the Chocolate Chip Pumpkin Bread cool for at least 30 minutes before removing and slicing.

Notes

I like to get 12 slices out of each loaf. I recommend freezing one loaf for later. Keeping it whole will keep it fresher in the freezer.

Nutrition Information

Calories: 292kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 210mg | Potassium: 112mg | Fiber: 2g | Sugar: 28g | Vitamin A: 3222IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg
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62 Comments

  1. 5 stars
    Yum Yum Yum! This is delicious! I did have to bake it much longer than the recipe called for (I used one ceramic loaf pan and 1 glasss loaf pan). Whatever the case.. this chocolate pumpkin loaf is awesome! I did add some chopped walnuts (I love nuts in breads). Thank you again Gabby!

  2. I wanted to love this recipe but for some reason neither one of my loafs cooked all the way through, even after letting them cook 20 minutes longer. There was still a layer towards the top center of both that was gooey. I followed the recipe exactly and baked at the right temp/time. Has anyone else experienced this? My son and I were so disappointed. Please help!

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