Pumpkin Chocolate Chip Bread
Prep time
Cook time
Total time
Dense pumpkin bread with fall spices is made even better with the addition of chocolate chips.
Recipe type: Dessert quick bread
Cuisine: American
Serves: 1 loaf
  • If you want to make two loaves, then just double the amounts below:
  • 1½ cups flour
  • ½ teaspoon of salt
  • ⅞ cup sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ¾ teaspoon nutmeg
  • ¾ teaspoon allspice
  • 1¼ cups canned pumpkin purée
  • scant ½ cup olive oil
  • 2 eggs, beaten
  • 3 tablespoons water
  • 5 to 6 oz. (approx. 1 cup) chocolate chips, milk chocolate or semi-sweet
  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, sift together the flour, salt, sugar, baking soda, cinnamon, nutmeg, and allspice.
  3. In a separate bowl mix together the pumpkin purée, the olive oil, beaten eggs, and 3 tablespoons water.
  4. Add wet ingredients and chocolate chips to the dry ingredients and stir until just combined and there is no more dry flour in the batter, being sure not to over-mix.
  5. Butter the inside of an 8 x 4 x 3 -inch loaf pan. Pour the batter into the loaf pan, smooth the top, and place pan in the middle rack of the oven.
  6. Bake for 45 to 60 minutes, depending on your oven and the color of your loaf pan, until a tester (like a skewer or chopstick) poked in the center of the loaf comes out clean.
  7. Remove bread from oven, let cool in the pan for 5 minutes.
  8. Invert pan to loosen loaf from the pan, and put the loaf on a rack to cool completely.
  9. Recipe can easily be doubled and freezes well.
Recipe by GINGER WROOT at http://gingerwroot.com/pumpkin-chocolate-chip-bread/