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Chocolate Chip Pumpkin Bread

Yes, my friends another pumpkin recipe. I forewarned everyone that my blog is going to be “chock full” of pumpkin in my pumpkin biscotti post. Well, actually there was an initial typo in that description… let’s just say I left out the “h” in chock. Ya catch my drift?

However, one of my lovely readers, Lizzy from the blog Lizzy Goes Dutch informed me of this error, so I promptly fixed it in fear of random google hits from odd searches! But all is now well – thanks to Lizzy!

As you know I am on a pumpkin kick and this bread caught my attention while searching allrecipes for…you guessed it, pumpkin! This recipe is really simple to throw together and makes your house smell utterly amazing, plus it has chocolate!

The other bonus is that the bread stays moist for days in a air tight container and freezes perfectly well too. If I haven’t got you craving pumpkin yet, try this recipe and I guarantee it will foster a pumpkin addiction. Need another pumpkin fix? Check out my Fall favorites!

Thanks so much for stopping by and have a deliciously addictive day!


Chocolate Chip Pumpkin Bread

Ingredients:

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
2 tsp pure vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350°F (175°C) grease and flour three 9×5 inch loaf pans. (I used 2 9×5 loaf pans and 4 mini pans)

2. In a large bowl, combine sugar, pumpkin, oil, water, vanilla and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips.

3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

- adapted from allrecipes

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!


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Four pieces of pumpkin biscotti with white frosting drizzled on top
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Christi

Friday 18th of October 2013

I made this just the other day! It was absolutely delicious!

Jamie

Monday 21st of October 2013

Christi-

That's wonderful to hear! I'm so happy that you enjoyed the bread! Thank you so much for following MBA and have a great day!

-Jamie

Jeanette

Wednesday 12th of December 2012

This is the best pumpkin bread I have ever tasted. I have made this a few times within the last couple months and everyone whose tasted it, loved it. It's so easy to make and very enjoyable to eat (with a nice hot cup of coffee or just by itself). Thanks for posting this recipe. I look forward to trying more of your bread recipes.

Pam

Wednesday 5th of December 2012

I wonder......could you put the batter in muffin tins instead of a loaf pan? Or maybe in a 9X13 pan and call it pumpkin-chocolate chip bars?

MBA

Friday 7th of December 2012

Pam-

I have never tried muffins with this particular recipe, but I don't see why that wouldn't be just as delicious! Good luck and have a great day!

-Jamie

Alex

Monday 16th of April 2012

Absolutely delicious! Received many compliments after making this bread for friends!

Jamie

Tuesday 17th of April 2012

Alex- So glad to hear you enjoyed the bread, thanks for reporting back. -Jamie

A perfectly unplanned Saturday | Living A la Mode

Monday 21st of March 2011

[...] Stone Diaries and smelling the sweet smell of pumpkin bread. I found the recipe on the blog My Baking Addiction. I substituted the chocolate chips with the white chocolate variety and ended up making two large [...]

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