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Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Star Pooley

Star Pooley

I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as gifts.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
  2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
  3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

the allrecipes staff
392

the allrecipes staff

9/27/2003

We have changed the amount of baking soda listed in the ingredients from 2 tablespoons to 2 teaspoons. - The Staff

MSNIBBETS
178

MSNIBBETS

12/21/2003

This recipes was delicious and I don't like pumpkin! I made mini-loaves and baked it for 35mins. It made 8 loaves. It was so moist, it was almost cake-like. I highly recommend it.

CTISZA
116

CTISZA

11/15/2003

I used the mini muffin tins and baked them for 16 minutes. It's a great size for kids. I tried using 1 1/2 cups of chips the second time I made them and I like it better. Next time I plan to sift the dry ingredients together before adding them to the wet ingredients. Very yummy muffins!

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