Chocolate Chip Pumpkin Bread520 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“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.” - by Star Pooley
Original recipe yields 3 loaves
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
- 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.
- Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
Amount Per Serving (36 total)
- 210 cal
- 9.4 g
- 30.5 g
Based on a 2,000 calorie diet
Reviews (520)Rate This Recipe
"We have changed the amount of baking soda listed in the ingredients from 2 tablespoons to 2 teaspoons. - The Staff..." See more"
"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...." See more"
"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 t..." See morehe dry ingredients together before adding them to the wet ingredients. Very yummy muffins!"
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