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5 from 8 votes

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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 24 people
Author: Gaby Dalkin

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

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