Chocolate Chip Pumpkin Bread

This delicious and easy chocolate chip pumpkin bread recipe uses no butter or dairy and combines the best of fall flavors. Enjoy a slice for breakfast or serve as a dessert. This freezes well, and you can also make mini loaves to give as gifts.

5 from 5 votes

Print Pin

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: loaves

Calories: 331kcal

Author: Michelle

Ingredients

3 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon salt
2 teaspoons baking soda
4 eggs
1 cup granulated sugar
1 cup brown sugar
2 cups pumpkin puree
1 1/2 cups oil
2 cups chocolate chips divided

Instructions

Preheat oven to 350 degrees and grease 2 loaf pans.
Add flour, cinnamon, nutmeg, salt, and baking soda to a bowl. Stir to combine.
3 cups flour, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 3/4 teaspoon salt, 2 teaspoons baking soda
In a separate bowl, add eggs, sugar, pumpkin, and oil. Beat well, then add liquid ingredients to the dry. Stir with a spatula until mostly combined. Add 1 1/2 cups chocolate chips, and stir again.
4 eggs, 1 cup granulated sugar, 2 cups pumpkin puree, 1 1/2 cups oil, 2 cups chocolate chips
Pour batter into greased loaf pans, dividing as evenly as possible. Sprinkle remaining chocolate chips over batter.
Bake at 350 degree oven for 60-70 minutes, until cake tester comes out clean. Let cool for 10 minutes, then turn out on a cooling rack.
Serve once fully cooled. Keep tightly wrapped on your counter for up to three days or freeze for a month.

Equipment

Nonstick Loaf Pan

Amish Broom Cake Tester

Spatula Set

Notes

I like to slice the loaves before I freeze them so I can take out a slice at a time to enjoy later.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.