After making chocolate chip pumpkin cookies, I thought it might be fun to make a chocolate chip pumpkin bread. So I used my favorite pumpkin bread recipe as a base, and added 2 cups of chocolate chips. I really enjoyed the results. Which begs the question, Is there anything that doesn’t taste good with the addition of chocolate?
Chocolate Chip Pumpkin Bread
- 1 (15-ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 2 cups chocolate chips
- Preheat oven to 350°F (175°C). Grease and flour three 7x3 inch loaf pans.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Stir the dry ingredients into the pumpkin mixture until just blended. (I usually use the hand mixer here for a little bit because my flour mixture always clumps. I only mix it until most of the clumps are out.) Add the chocolate chips and stir until chips are evenly distributed. Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.