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 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
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
- â…” 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.
Maulin, does your app possibly give carb count, please, for the same 24 slices? Thank you! My son would live this!!
It does! 43.1g carbs (30.4g sugar, .06g fiber). Fat 12.2g (Sat. Fat. 2.8g), Chol. 31.1mg, Sodium 113.8mg, Protein 2.7g
Made this bread tonight and it was DELICIOUS!!! Great recipe, great treat. A winner! 😀
How many calories? Just for reference's sake. Looks delicious and I can't wait to try it!
Hi Maulin!! I don't know the calorie count on this recipe - sorry!!
Ok, I entered the recipe as is on my calorie counting app and divided each loaf by 12 servings (total of 24 servings total - thin slices, I know!) and the calories came out to 288 per serving. Perfect for dessert! Got all my ingredients, will make it today. Thanks for sharing this recipe!
I waited until October too to break out the pumpkin. I can't deal with it in August....Pinterest and I don't agree on this point. This bread looks amazing. I certainly prefer my pumpkin with chocolate chips!
I can't wait to make this!!! Love pumpkin!!
I'm so glad it's pumpkin season!
Oh how I love Fall and this bread!!
I'd gobble this up in a heartbeat! Pumpkin bread is always a fave and with choc chips, even better!
pretty sure this needs to come out of my kitchen this weekend. this looks fantastic!
I think this is best fall flavor combination out there!
Bring on the pumpkin! Love this for breakfast, lunch and dinner 🙂
What size loaf pans did you use?
good question!! It was a 8 1/2" x 4 1/2" x 2 3/4" high pan!!
A must make for fall!
this looks awesome Gaby!
So much yummy spice in this bread! Looks great Gaby!
Mmm, love pumpkin bread, especially if it has chocolate in it!