Chocolate Chip Pumpkin Bread Recipe

5 4 2
Publisher Photo

Chocolate Chip Pumpkin Bread Recipe

Read Reviews
5 4 2
Publisher Photo
I love making this bread in the fall. The aroma is mouthwatering.—Vicki Raboine, Kansasville, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 1 cup packed brown sugar
  • 1 cup sugar
  • 2/3 cup butter, softened
  • 3 eggs
  • 2-1/3 cups all-purpose flour
  • 1-1/2 cups canned pumpkin
  • 1/2 cup water
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 2 cups (12 ounces) semisweet chocolate chips

Directions

In a bowl, cream sugars, butter and eggs. Add flour, pumpkin, water, baking soda, cinnamon, salt and cloves. Mix thoroughly. Fold in chocolate chips.
Pour into four greased and floured 6-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 45 minutes or until breads test done. Yield: 4 mini loaves.
Originally published as Chocolate Chip Pumpkin Bread in Country Woman November/December 1993, p35

Nutritional Facts

1 slice: 475 calories, 20g fat (12g saturated fat), 80mg cholesterol, 537mg sodium, 73g carbohydrate (51g sugars, 4g fiber), 6g protein.

  • 1 cup packed brown sugar
  • 1 cup sugar
  • 2/3 cup butter, softened
  • 3 eggs
  • 2-1/3 cups all-purpose flour
  • 1-1/2 cups canned pumpkin
  • 1/2 cup water
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 2 cups (12 ounces) semisweet chocolate chips
  1. In a bowl, cream sugars, butter and eggs. Add flour, pumpkin, water, baking soda, cinnamon, salt and cloves. Mix thoroughly. Fold in chocolate chips.
  2. Pour into four greased and floured 6-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 45 minutes or until breads test done. Yield: 4 mini loaves.
Originally published as Chocolate Chip Pumpkin Bread in Country Woman November/December 1993, p35

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Reviews forChocolate Chip Pumpkin Bread

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MY REVIEW
rujerro User ID: 899415 20778
Reviewed Nov. 22, 2012

"YUMMY! I made this and decreased sugar to 1 1/2 cups, used a whole 15 oz can of pumpkin and decreased water to 1/4 cup. I am in high altitude country and it was awesome. I'm making it again for a potluck and put the entire recipe in a 9 x 13 pan."

MY REVIEW
Diantha User ID: 615548 4492
Reviewed Nov. 24, 2011

"WOW!!! This is wonderful. I tried it with chocolate chips and without. I made mini loaves which only took 20 minutes to cook, I tried them as muffins which only took 12 minutes to cook, and I made a larger loaf which took 40-45 minutes. This recipe is a definite keeper. Think I will possibly be making these as Christmas gifts."

MY REVIEW
mammadukes User ID: 3365332 10787
Reviewed Nov. 7, 2010

"I love this recipe. I used the whole 15oz. can of pumpkin. why not. Better than waisting it."

MY REVIEW
mammadukes User ID: 3365332 12278
Reviewed Nov. 7, 2010

"This recipe is awesome. I made half of the batter into muffins. They are so moist it is unbelievable."

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