We love pumpkin bread. We have many different versions on our blog but I have to say, this is probably one of our favorites. Its moist, chocolatey and DELICIOUS. You must try this, it’s incredible and perfect for fall.
Check out the recipe and food video below.
Chocolate Chip Pumpkin Bread
Prep time
Cook time
Total time
Ingredients
- 2½ cups of flour
- ¾ cup of brown sugar
- 1 cup of sugar
- ½ tsp of baking powder
- 1 tsp of cinnamon
- 1 tbsp of pumpkin pie spice
- 1 tsp of salt
- 3 eggs
- ½ cup of oil
- ¼ cup of water
- 1 can of pumpkin
- 1 bag of mini chocolate chips
Instructions
- Preheat the oven to 350F
- Combine flour, sugars, baking powder, cinnamon, pumpkin pie spice and salt.
- In a separate bowl combine eggs, oil, water and pumpkin.
- Combine the wet and dry ingredients.
- Fold in chocolate chips
- Bake for 45-55 minutes
How big is the can of pumpkin? Where I live, I’ve only ever seen cans around 28 oz, but the video looks like you use a 15 oz can. Can you specify?
What size of pan is the receipe designed for?
We used a 9″ x 5″ x 2 1/2″
A pumpkin recipe just in time for Halloween. Trick or Treat.
Does this recipe make more than 1 loaf? Does the pan need to be greased and floured?
This looked like a great recipie. I made a few slight modifications that I tend to do to save on fat and sugar. (Splenda instead if white sugar, 1/3 of a bag of chips, and apple sauce instead of oil). Usually those changes go unnoticed and recipes are unaffected. But this time it resulted in a very dense, pudding bread consistency. Still delicious but not “bread like.” I used a 9″ x 5″ non stick loaf pan, 15 oz pumpkin can and it made one loaf and baked as directed. So I’ll have to try again. But as noted it is yummy. Thanks.
t have had this in the oven for about an hour and 15 minutes and it is still not done. I think it should be split between 2 pans. it is too much batter for one pan.
I’m having the same issue – hmmm…
Me too. I’ll try two smaller loaf pans or maybe a 9×13 baking dish
It didn’t rise because there is no baking soda!!! It’s just a flat pure pumpkin most like a fruit cake
could you make muffins instead of a loaf? Looks yummy!
Can I use fresh pumpkin? If so how much would I use?
Why is no one answering this question?
Ours failed miserably—straight pudding bread
But we’re still eating it
This was not a good recipe. It did not rise, and turned into a dense, pudding-y mush. If you still wanted to make this recipe, I’m sure adjusting it by using baking soda instead of powder, increasing the flour and only using 2 eggs should do the trick.
I made this recipe… sort of. ???? I used 2 cups of my own roasted pumpkin, about 2/3 of the white sugar, and only half a bag of choc chips (cause that’s all I had.) I was also almost out of flour, but i was already committed to trying it. So I used my last 1/2c of flour, 1c cornmeal, and 1c coconut flour. Because of that coconut flour, i added a little more water. Whew! I think that’s it. Would have liked the whole bag of chocolate, but it turned out surprisingly well.
This was awful. The bread was dense and wet. Maybe it should have baking powder and some vanilla. I’m so disappointed because it looked delicious.
What size of pumpkin can ????
This recipe should not be shared on this blog. It is awful! The bread does not cook through, it comes out as a pudding like consistency and it doesn’t taste good. It was a very big disappointment and a waste of my time and money.
Mine came out great, maybe you forgot an ingredient?
What size can of pumpkin?
This came out beautiful for me. I did cut back on the sugar and I did add baking soda. I made 2 loaves with this recipe. It is delicious!
Thank you for sharing!
I really loved this bread, not too sweet. Moist and delicious.
I made this and cooked it 60 min and the center is completely uncooked still. I followed the recipe to a T, and can’t figure out what went wrong! Help! 🙂
This recipe is awful! Wont make this again👎nothing like a bread, very dense and heavy and not even great tasting.