Save on Pinterest

Chocolate Pumpkin Bread

Save time this busy holiday season with a moist chocolaty bread from our Test Kitchen. Two pumpkin-flavored loaves can be made ahead and frozen for special events with just a few minutes of preparation.
  • Total Time
    Prep: 15 min. Bake: 70 min. + cooling
  • Makes
    2 loaves (16 slices each)


  • 3-1/3 cups all-purpose flour
  • 3 cups sugar
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 4 large eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 2/3 cup water
  • 2/3 cup canola oil
  • 2 cups semisweet chocolate chips
  • 1 cup sliced almonds, toasted


  • In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds.
  • Pour into two greased 9x5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.
  • To use frozen bread: Thaw at room temperature.
Nutrition Facts
1 slice: 242 calories, 10g fat (3g saturated fat), 27mg cholesterol, 169mg sodium, 37g carbohydrate (25g sugars, 2g fiber), 3g protein.

Recommended Video


Click stars to rate
Average Rating:
  • jennt1981
    Oct 13, 2014

    I baked this pumpkin bread recipe last night for my in-laws to have as dessert after dinner. I used half white sugar and half brown sugar, for what ever reason. It turned out good in flavor but had an odd texture, almost like a custard. It almost didn't seem baked all the way but definitely was. Any thoughts. Maybe the brown sugar added too much moisture?

  • highspiritsgourmetr
    Dec 24, 2013

    I'm baking it with just 2 c sugar and no water added. HMy own high altitude & sweetness adjustments. ;)

  • WIBaker
    Nov 19, 2013

    Waaaay too sweet! It was actually sticky from all the sugar. Will not make this again, it was a waste of good chocolate, pumpkin and nuts.

  • gaylene2
    Nov 7, 2013

    Good! I used mini-chocolate chips. That worked better for my family!

  • manga
    Sep 16, 2012

    This is a good tasting bread . Will make again. I did not put in the almonds. I thought the chocolate chips was enough .

  • Snakemom
    Jun 11, 2012

    This is one of our favorite recipes!

  • lurky27
    Oct 25, 2011

    YUM! Great with whole wheat flour.~ Theresa

  • kris_mk87
    Oct 14, 2011

    absolutely delicious! not too heavy; good balance of pumpkin with the chocolate chips and almonds. I toasted my own almonds (bought them pre-sliced, spread in a single layer on baking sheet, baked in 350 degree oven for 10-15 minutes stirring every few). glad I did! coworkers loved it

  • patpritchard
    Oct 3, 2011

    No comment left

  • madivictoria
    Dec 6, 2010

    The only problem with the bread is that the almonds (mixed with the taste of the pumpkin) made it seem like I was eating tree bark. I would also suggest editing the recipe to only have one loaf. I don't have two loaf pans!