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Easy Pumpkin Chocolate Chip Bread

Easy Pumpkin Chocolate Chip Bread

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Yummy Kat

A great fall treat! For a different twist, try adding 1 cup fresh cranberries instead of chocolate chips.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 49.2g
  • 16%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
  2. Stir flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl.
  3. Whisk pumpkin, butter, and eggs together in a separate bowl. Stir in chocolate chips. Fold pumpkin mixture into flour mixture. Pour pumpkin batter into prepared loaf pan.
  4. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 1 hour.
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Reviews

theloghomekitchen
12
12/6/2013

This is a moist, well balanced quick bread with a nice punch of cinnamon. The batter will be thick, so be careful not to overwork it in the bowl. I was able to yield two 8"x3.75" loaves with this recipe, perfect for snacking and gifting. Definitely a keeper.

Connie
2
10/19/2014

I like this recipe a lot. Mine came out moist and just sweet enough. I like that the recipe calls for butter, and not oil. Works great with gluten free flour (whichI used).. . I also used the william sonoma mini loaf pan and tented with foil, half way through cooking. My cooking time was only 25-30 minutes (I have made it twice now). 1 hour is way too long for my oven. Kids love.

biscotta
1
11/6/2014

This is a good base recipe but I thought I needed to be a little less sweet, a little more pumpkin-y and have a little more spice. I made this as muffins rather than bread. Decrease the sugar to 1/2 + 1/3 c (I actually used 1/2 c Truvia + 1/3 c sugar, and it turned out beautifully). I decreased the chocolate chips to 2/3 c. I used 1 c + 3 tbsp of pumpkin puree, which added moisture as well as pumpkin flavor. I added 1/4 tsp cloves, 1/8 tsp nutmeg, and the juice of a 1" piece of fresh ginger root.