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Chocolate Chip Pumpkin Bread

I love making this bread in the fall. The aroma is mouthwatering.—Vicki Raboine, Kansasville, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    4 mini loaves (6 slices each)

Ingredients

  • 1 cup packed brown sugar
  • 1 cup sugar
  • 2/3 cup butter, softened
  • 3 large eggs, room temperature
  • 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 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 4 greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 45 minutes or until breads test done.
Nutrition Facts
1 slice: 239 calories, 10g fat (6g saturated fat), 37mg cholesterol, 258mg sodium, 37g carbohydrate (26g sugars, 2g fiber), 3g protein.

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Reviews

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Average Rating:
  • rujerro
    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.

  • Diantha
    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.

  • mammadukes
    Nov 7, 2010

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

  • mammadukes
    Nov 7, 2010

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