Chocolate Chip Pumpkin Bread

READY IN: 1hr 15mins
Recipe by "Food:The Way To Anyone's Heart"

I have been making this recipe for years. It makes wonderful gifts and freezes well. I bake mine in coffee cans, but you can use loaf pans or mini loaf pans for gifts. Wrap in colorful cellophane and tie with a pretty ribbon.

Top Review by ellisonclan5

My 4 year old and I just tasted this while it's still warm - delicious! Really moist and satisfying! We didn't have the cloves so I can't wait to try it next time! Also, we chopped 3 Hershey bars for the chocolate, since thats all we had and I'm looking forward to using a better quality chocolate next time - but for now, it worked just fine! Dark chocolate sounds great. Also, Nate thought we should add some dried cranberries with the chocolate next time. A chef in the making! Thanks for the awesome recipe, we'll make this for his preschool teachers' Christmas gifts this year!

Ingredients Nutrition

Directions

  1. In large bowl, combine sugar, pumpkin, oil, water, and eggs; beat until smooth.
  2. Blend in flour, spices, baking soda and salt.
  3. Fold in chocolate chips and nuts.
  4. Grease and flour 3 (1 lb.) coffee cans or 3 loaf pans. Fill cans 1/2-3/4 full.
  5. Bake at 350 degrees for 1 hour or until a knife when inserted comes out clean.
  6. Cool on wire racks before removing from cans/pans.
  7. Wrap in cellophane once completely cooled.
  8. To freeze: wrap in cellophane, then foil and place in a ZipLoc freezer bag.

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