Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

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"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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1 h 30 m servings 210 cals
Serving size has been adjusted!

Original recipe yields 36 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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


  1. 727 Ratings

Most helpful positive review

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

Most helpful critical review

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 bu...

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

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.

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 ...

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...

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...

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 ...

Great recipe. We made a few healthy changes. We reduced sugar to 1 1/2 cups. We use 1/2 cup applesauce and 1/2 cup vegetable oil. We use 2 1/2 cups whole wheat flour and 1 cup white four. I...

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 ...

Excellent bread recepie. I love pumpkin and this was a hit. The chocolate chips added a new twist to pumpkin bread!

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