Chocolate Chip Pumpkin Bread Recipe -
Chocolate Chip Pumpkin Bread Recipe
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Chocolate Chip Pumpkin Bread
See how to make super-moist pumpkin bread studded with chocolate chips. See more
  • READY IN hrs

Chocolate Chip Pumpkin Bread

Recipe by  

"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 Edit and Save

Original recipe makes 3 loaves Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2003

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

Most Helpful Critical Review
Nov 23, 2010

Usally I love everything chocolate, but to be honest I really was not fond of this chocolate/pumpkin combination. The flavors just did not blend well together. I followed the recipe exactly but at most could only make two good size loaves, to have split this 3 ways would have resulted in 3 very small loaves. Glad I baked this, but I know its not something I will make again. Certainly not a keeper for me!

Dec 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.

Nov 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!

Oct 14, 2003

This bread is awesome! My husband doesn't even like pumpkin flavored stuff and he devoured it. I substituted baby food prunes for all the oil (equal amounts) to cut the fat dramatically and it was still moist and delicious. I'll definitely make it again.

Dec 10, 2002

I was worried about using such a large quantity of ingredients my first time trying a recipe...but as it turns out, it was worth it! I substituted a grated zucchini for one egg, just because it was asking to be used, and it turned out very well. I highly reccomend it!

Dec 10, 2002

I doubled this recipie because I wanted to have many mini-loafs to give away. Did I ever!! But everyone who tasted it loved it, and I ended up not giving 3 loaves away because we all ate them ourselves. Delicious!

Jul 14, 2003

This was surprisingly good! Mine turned out moist and not too pumpkin-y, which is great. I didn't have mini chocolate chips so I used the regular ones and they were just as fine. I froze one loaf and will pull it out at holiday time!


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  • Calories
  • 210 kcal
  • 11%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 204 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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