Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

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Chocolate Chip Pumpkin Bread is moist and tender, flavored with pumpkin puree and yummy mini chocolate chips. It’s lovely with a cup of coffee or to serve at your next tea party!

Nordic Ware Loaf Pan - Chocolate Chip Pumpkin Bread
I’ve been making this recipe for many years now. One of my favorite ways to make it is using a mini loaf pan, so that I can share the yummy pumpkin bread with my family or friends. Nordic Ware also makes these beautiful loaf pans perfect for autumn. Depending on how you use this recipe, you may need to use varying sizes of loaf pans. 

Also, if using a decorative pan, you may need to trim the bottom of the bread so that it will lay flat. When I bake bread in my Harvest Bounty Loaf pan, I almost always need to trim the rounded “top” before turning it out onto a platter. 

Ingredients Needed to Make Chocolate Chip Pumpkin Bread

  • vegetable oil
  • granulated sugar
  • large eggs (4 of them)
  • pumpkin puree
  • all-purpose flour
  • baking soda
  • salt
  • cinnamon
  • nutmeg
  • ginger
  • cloves
  • mini chocolate chips
  • chopped pecans or English walnuts

Instructions for Making This Recipe

Preheat oven to 350 degrees. Spray loaf pan(s) with baking spray. Gather your ingredients so that everything is close at hand for use. Using a knife or nut chopper, chop pecans or English walnuts. If I have pecans in my pantry, I prefer using them in this recipe.

In a large mixing bowl, cream together the vegetable oil, granulated sugar, large eggs and pumpkin puree.

In a small bowl, mix together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves. Add to creamed mixture.

Using a rubber spatula, fold in mini chocolate chips and chopped nuts. Pour into prepared loaf pans. Bake in preheated oven for 60 minutes or until toothpick inserted in center comes out clean. Makes 5 mini loaves or 2 larger loaves.

See more Bread Recipes Here. View more Holiday Baking Ideas Here. 

See more Pumpkin Recipes Here. 

Recipe for Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

Here is a favorite pumpkin bread recipe I like to make. Moist, tender bread flavored with pumpkin puree and yummy mini chocolate chips. It's lovely with a cup of coffee or to serve at your next tea party!
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Course: Breads, Brunch
Cuisine: American
Keyword: Ghirardelli Bittersweet Chocolate Chips, Nuts, Pumpkin Puree, Tea Party
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 24

Equipment

KitchenAid Mixer
Nut Chopper
Mini Loaf Pan
Nordic Loaf Pan

Ingredients

  • 1 cup vegetable oil
  • 2 1/2 cups granulated sugar
  • 4 large eggs beaten
  • 15 oz pumpkin puree
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 3/4 cups mini chocolate chips
  • 1 cup pecans or English walnuts chopped

Instructions

  • Preheat oven to 350 degrees. Spray loaf pan(s) with baking spray. Gather your ingredients so that everything is close at hand for use. Using a knife or nut chopper, chop pecans or English walnuts.
  • In a large mixing bowl, cream together the vegetable oil, granulated sugar, large eggs and pumpkin puree.
  • In a small bowl, mix together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves. Add to creamed mixture.
  • Using a rubber spatula, fold in mini chocolate chips and chopped nuts. Pour into prepared loaf pans. Bake in preheated oven for 60 minutes or until toothpick inserted in center comes out clean. Makes 4 mini loaves, or 2 large loaves.

Nutrition

Calories: 301kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 205mg | Potassium: 86mg | Fiber: 2g | Sugar: 25g | Vitamin A: 2818IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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