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Chocolate Chip Pumpkin Bread

The best way to use up whatever canned pumpkin you have left from Thanksgiving! This delicious chocolate chip pumpkin bread recipe makes 2 loaves.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 20
Calories: 366 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup coconut oil {or canola oil}* 194 grams
  • 2 cups granulated sugar 402 grams
  • 3 large eggs
  • 2 teaspoons vanilla extract 8 grams
  • 2 cups solid pack pumpkin 460 grams
  • 3 cups all-purpose flour 390 grams
  • 1 teaspoon salt 6 grams
  • 1 teaspoon baking soda 5 grams
  • 2 teaspoons baking powder 8 grams
  • 2 teaspoons cinnamon 4 grams
  • 2 teaspoons pumpkin pie spice 4 grams
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 3 tablespoons raw sugar

Instructions

    Cup of Yum
  1. In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and pumpkin in a bowl. Set aside. 1 cup coconut oil {or canola oil}*, 2 cups granulated sugar, 3 large eggs, 2 teaspoons vanilla extract, 2 cups solid pack pumpkin
  2. In a separate bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons cinnamon, 2 teaspoons pumpkin pie spice
  3. Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
  4. In a small bowl, mix together the two types of chocolate chips. Separate out 1/2 a cup to save for the topping. Fold the remaining 1 1/2 cups into the batter. 1 cup semi-sweet chocolate chips, 1 cup milk chocolate chips
  5. Grease and flour two 9×5 loaf pans. Divide the batter between the two pans. Sprinkle the top of the batter with the raw sugar. 3 tablespoons raw sugar
  6. Bake at 325 degrees Fahrenheit for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before turning onto a wire rack to cool completely.

Notes

  • *See the article above for more recipe variations, tips and tricks.
  • If you are using coconut oil, be sure you’ve warmed it to be in its liquid form.
  • *Mini chocolate chips are also great if you like lots of chocolate in every bite.
  • *If the bread is getting too brown on top but it is not yet done, use aluminum foil to loosely cover the bread while it continues to bake.
  • Store in an airtight container at room temperature.
  • Store in an airtight container at room temperature.
  • The calories shown are based on the each loaf being cut into 10 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
  • The calories shown are based on the each loaf being cut into 10 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition Information

Calories 366kcal (18%) Carbohydrates 50g (17%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 30mg (10%) Sodium 191mg (8%) Potassium 176mg (5%) Fiber 2g (8%) Sugar 32g (64%) Vitamin A 3879IU (78%) Vitamin C 1mg (1%) Calcium 51mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 366

% Daily Value*

Calories 366kcal 18%
Carbohydrates 50g 17%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 30mg 10%
Sodium 191mg 8%
Potassium 176mg 4%
Fiber 2g 8%
Sugar 32g 64%
Vitamin A 3879IU 78%
Vitamin C 1mg 1%
Calcium 51mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.