Easy Pumpkin Chocolate Chip Bread Recipe - Allrecipes.com
Easy Pumpkin Chocolate Chip Bread Recipe
  • READY IN hrs

Easy Pumpkin Chocolate Chip Bread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

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 More Reviews

Dec 06, 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.

 
Oct 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.

 
Nov 06, 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.

 
Oct 27, 2014

I cant say enough about this recipe! It is sooooo Good! I did make mini muffins out of it! Perfect I wouldnt change a thing! Perfectly moist baked up Beautifully :) I cant stop eating them! I guess today will be a cheat day on my diet lol Lov them!!!

 
Nov 20, 2014

Love this recipe!!!!! Super moist and tastes so delicious. Brings Thanksgiving and Christmas right in your kitchen. Going to triple the recipe to make for Thanksgiving this year.

 
Nov 02, 2014

This was delicious. I used fresh pumpkin as my puree. The only changes I made were to add a teaspoon of vanilla and a little less cinnamon. My husband and I loved it!

 
Oct 22, 2014

I tripled this for my big family and it came out great! I will definitely be making this recipe again.

 
Sep 25, 2014

Great recipe. Super easy. I added chopped walnuts and added a little different texture. Kids and adults both loved it.

 

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Nutrition

  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 49.2 g
  • 16%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 335 mg
  • 13%

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

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About the Cook

Yummy Kat
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