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Pumpkin Chip Bread

 Pumpkin Chip Bread
"I love chocolate, so I experiment with it in many recipes," writes Shirley Glaab from Hattiesburg, Mississippi. "The miniature semisweet chips in this tender bread are wonderful with the cranberries, pumpkin and spices."
24 ServingsPrep: 20 min. Bake: 50 min. + cooling


  • 2-1/4 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon each salt, ground ginger, nutmeg and cloves
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 1 cup chopped fresh cranberries or frozen cranberries
  • 3/4 cup miniature semisweet chocolate chips


  • In a large bowl, combine the flour, sugar, cinnamon, baking soda,
  • salt, ginger, nutmeg and cloves. Combine the eggs, pumpkin and oil;
  • stir into dry ingredients just until moistened. Fold in cranberries
  • and chocolate chips.
  • Transfer to two greased and floured 8-in. x 4-in. loaf pans. Bake at
  • 350° for 50-55 minutes or until a toothpick inserted near the
  • center comes our clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely. Yield: 2 loaves.
Nutritional Facts: 1 serving (1 slice) equals 186 calories, 7 g fat (2 g saturated fat), 18 mg cholesterol, 108 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.