Chocolate Chip Pumpkin Bread

Name: Chocolate Chip Pumpkin Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 20 servings
Ingredients: 3 1/3 cups all-purpose flour; 1/2 teaspoon baking powder; 1 teaspoon baking soda; 1 1/2 teaspoons salt; 1 1/4 teaspoons pumpkin pie spice; 1 (15-ounces) can pumpkin puree; 1 cup vegetable oil; 1 cup granulated sugar; 1 cup light brown sugar; 4 large eggs; 2/3 cup water; 1 teaspoon vanilla extract; 1 1/2 cups semi-sweet chocolate chips; coarse white sugar

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
20 servings
Calories
344 kcal
Course
Baked Goods
Cuisine
American

Chocolate Chip Pumpkin Bread

Harvey Gutierrez

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This tender Chocolate Chip Pumpkin Bread is moist, packed with warm pumpkin spices and loaded with chocolate chips. This easy pumpkin bread recipe makes two loaves of the absolute best pumpkin bread!

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Ingredients

Servings

3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/4 teaspoons pumpkin pie spice
1 (15-ounces) can pumpkin puree (not pumpkin pie filling)
1 cup vegetable oil
1 cup granulated sugar
1 cup light brown sugar
4 large eggs
2/3 cup water
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
coarse white sugar for sprinkling on top (optional)

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Lightly coat two 9" x 5" loaf pans with cooking spray.
Place the flour, baking powder, baking soda, salt and pumpkin spice, in a large mixing bowl. Whisk to combine.
Add the pumpkin puree, oil, sugars, eggs, water and vanilla to the flour mixture. Stir until just combined.
Add the chocolate chips and mix to combine.
Spoon the batter into the prepared pans. Sprinkle the tops of the loaves with coarse sparkling sugar, if desired.
Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter.
Remove the bread from the oven, and cool it on a rack. When it's completely cool, invert and serve. * see Chef's tips

Notes

For perfect slices, allow the bread to cool completely, wrap it well in plastic wrap, and store it overnight before slicing.
If using homemade pumpkin puree, you may need to add additional flour. Homemade puree is usually thinner than canned puree.
Tent the loaves with aluminum foil for the final 15 minutes or so of baking if you feel your loaves are over-browning.
Instead of chocolate chips, you can use the same amount of chopped walnuts, pecans, dried cranberries or raisins.
Makes 48 mini muffins. Bake at 350 F for about 12 -15 minutes.
Makes 24 muffins. Bake at 350 F for about 25 - 30 minutes.
Bundt Cake - Bake at 350 F for about 70 - 85 minutes.
Makes 8 (small 3' x 5") loaves. Bake for about 45 to 60 minutes

Nutrition Information

Show Details

Calories 344kcal (17%) Carbohydrates 44g (15%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 12g (60%) Cholesterol 38mg (13%) Sodium 249mg (10%) Potassium 137mg (4%) Fiber 2g (8%) Sugar 26g (52%) Vitamin A 69IU (1%) Calcium 31mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 20servings

Amount Per Serving

Calories 344 kcal

% Daily Value*

Calories	344kcal	17%
Carbohydrates	44g	15%
Protein	4g	8%
Fat	17g	26%
Saturated Fat	12g	60%
Cholesterol	38mg	13%
Sodium	249mg	10%
Potassium	137mg	3%
Fiber	2g	8%
Sugar	26g	52%
Vitamin A	69IU	1%
Calcium	31mg	3%
Iron	2mg	11%