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Easy to Make Pumpkin Chocolate Chip Bread

Updated on November 26, 2014

A Tasty Desert or Snack

Pumpkin Chocolate Chip Bread is excellent as a dessert, with a meal or as a snack.

The recipe below has been configured for the large size (29 oz) can of cooked pumpkin. This makes about 4+ loaves of bread (using an 8 1/2 x 5 x 2 1/2 inch loaf pan - either glass or metal).

In addition to being quick and easy, this recipe is flexible. If you are concerned about too many sweets, you can leave out the chocolate chips and/or cut the sugar by a cup without unduly affecting the taste.

Alternatives to Chocolate Chips

As a chocolate lover, I consider chocolate chips to be a key ingredient. However, this ingredient can be eliminated entirely and the result will still be a very good bread.

Instead of chocolate chips, you can substitute raisins, walnuts, sliced fresh cranberries, dried cranberries (marketed by Ocean Spray as Craisens) or other fresh or dried berries.

While I always make this using chocolate chips, my wife, who also likes pumpkin bread, was recently asked to make some cranberry bread for an event.

After looking at the cranberry recipes on my HubPages she decided to use this pumpkin bread recipe (which I have now updated to include her new chocolate chip substitute) and substitute the fresh cranberries she had purchased for the cranberry bread recipe.

Use an Electric Mixer to Increase Number of Loaves

To increase the yield and make a lighter, fluffier bread or cake, beat with an electric mixer for an additional couple of minutes.

This will add more air and give a larger amount of batter to cook (this is a variation on our grandparents trick of adding extra water to the soup in order to have enough to serve when company showed up unexpectedly at dinner time).

Since pumpkins are a good source of beta carotene, this makes a healthy, as well as tasty, snack for children.

Ingredients Needed

Preheat oven to 350


7 Cups Flour

6 Cups Sugar

4 Teaspoons Baking Soda

2 Teaspoons Cinnamon

2 Teaspoons Salt

1/4 Teaspoon Nutmeg

8 Eggs

4 Cups Pumpkin*

2 Cups Cooking Oil

1 1/3 Cups Water

2 Teaspoons Vanilla

2 Cups Chocolate Chips

*Can use a 29 oz can of cooked pumpkin (without spices - do NOT use canned pumpkin pie filling as that contains spices) or you could bake a pumpkin and use the cooked pumpkin vegetable (note: if you do elect to bake a pumpkin be sure to find a cooking pumpkin and do not use a jack-o-lantern pumpkin as they are stringy and lack flavor).

Mixing, Baking and Storing

Sift (or mix if you do not have a sifter) together flour, sugar, baking soda, cinnamon, nutmeg and salt. Make sure these are all mixed together well.

Make a hole in the middle and add eggs, pumpkin, cooking oil and water. Mix well with a spoon or electric mixer until batter is smooth.

Add vanilla and chocolate chips (note: standard bag is slightly more than 2 cups so you can either pour the whole bag into the mix or measure it and eat the remainder as a reward for your efforts.)

Grease bread loaf pans or muffin pans and pour the mix into the pans. Fill the pans about 3/4 full with batter.

Bake for about 1 hour or until a knife inserted into the middle of the loaf comes out clean.

Let pan cool for 5 minutes and then holding the pan with a potholder, shake lightly until bread separates from sides and bottom of pan. Turn pan over and drop bread on a cooling rack to cool. If you do not intend to eat all the loaves right away you can wrap the individual loaves well in aluminum foil and store them in freezer until needed.

© 2006 Chuck Nugent


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    • profile image

      prayers 7 years ago

      I've had Pumpkin Chocolate Chip Bread before. My family loved it! It's nice to finally have a recipe! Thank you!

    • Chuck profile image

      Chuck Nugent 8 years ago from Tucson, Arizona

      cathinfrance - thanks for your comment.

      I checked your recipe for stuffed pumpkin ( ) and it sounds good. I am going to try it and, much as I love chocolate, I agree with you that it just doesn't seem to go with any of the ingredients in your recipe so I will leave the chocolate chips out.

      Thanks again and I really liked your Hub.


    • profile image

      cathinfrance 8 years ago

      I'm European and pumpkin with chocolate sounds pretty peculiar over here but I'll try it! Everyone seems to agree with you that it's good. (It makes me think of savoury dishes I had in Mexico, where chocolate was added - they were good.) We've got loads of wonderful pumpkins here in southern France at the moment so I've been making soups and gratins and other dishes. Would be interested to know what you think of my stuffed pumpkin recipe - courge farcie - here in Hubpages. My guess is you will have some interesting variations on it. But not chocolate with mince and garlic, thanks. :-)

    • Marye Audet profile image

      Marye Audet 10 years ago from Lancaster, Texas

      mmm....try it sometime with cinnamon chips and chipotle. ;)

    • profile image 10 years ago

      ca va

    • llongoria0 profile image

      llongoria0 11 years ago from SATURN

      Chuck, This sounds very different mixing chocolate and pumpkin. I like the idea & I have a large collection of recipes & books.  I will add this to them. Love it,Love,GRANNY

    • discojunkia profile image

      discojunkia 11 years ago from penhold

      my husband will love this thanks!

    • profile image

      Sheila 11 years ago

      Thank goodness you posted this! I could not find my recipe (and I planned on making this recipe today)! A tasty variation includes halved pecans with the other ingredients! Well, I am off to the kitchen now! Happy Thanksgiving to all!

    • Chuck profile image

      Chuck Nugent 11 years ago from Tucson, Arizona

      You're welcome. Thanks for the comment. This recipe is a big hit with our family and the chocolate is a crucial ingredient.

    • NightFlower profile image

      NightFlower 11 years ago

      OMG Chuck! Absolutely love pumpkin bread and to combine it with Chocolate...well...that's just wrong (smile). Thanks for the recipe.