Pumpkin Chocolate Chip Bread

Total Time
1hr 15mins
Prep 10 mins
Cook 1 hr 5 mins

A moist, dessert bread with a delicious taste of pumpkin and spices, add chocolate and it's even better.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F. Grease 2 loaf pans, set aside.
  2. In a very large mixing bowl, beat sugar and oil with an electric mixer on medium speed.
  3. Add eggs and beat well, set aside.
  4. In a large bowl, combine flour, baking soda, salt, cinnamon and nutmeg.
  5. Slowly add dry ingredients to wet ingredients in three additions, beating on low speed after each addition just until combined.
  6. Beat in pumpkin and chocolate chips until combined.
  7. Pour evenly into your loaf pans, tap on the counter to remove air bubbles and bake for 55 - 65 minutes, rotating once during the cooking time.
  8. Cool in pans on wire rack for 10 minutes.
  9. Remove from pans and let cool completely.
  10. Store up to 5 days in the refrigerator by wrapping in cellophane.
Most Helpful

5 5

Great tasting pumpkin bread no matter what time of year, & although I was tempted to add a handful of raisins or dried cranberries, I didn't, at least not this first time around! Another time, though, I might just substitute a bit of applesauce for some of the vegetable oil ~ Still thinking about that one! However it's done, this pumpkin bread is wonderfully delicious! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]