October 25th, 2011

Best Ever Pumpkin Chocolate Chip Bread

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I’ve tried a lot of pumpkin bread recipes and this one never fails me.  I prefer to make it in mini loaf pans or muffin tins and decrease the baking time to 20-25 minutes for muffins and 35-40 for mini loaves. I also like to use mini chocolate chips if I have them handy, and have successfully replace the oil with unsweetened applesauce. I’ve also been known to throw in an over-ripe banana. Some people like to put raisins in their pumpkin bread, but why would you do that if there was chocolate available?  This does make a lot, but it freezes well.  And I’m sure your friends wouldn’t mind if you shared.  I usually get about 8 mini loaves or 2 dozen muffins from one recipe.


Best Ever Pumpkin Chocolate Chip Bread

Preparation 20 mins Cook Time 50 mins Total Time 1 hr 10 mins


  • 1 (15 oz.) can pumpkin
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 cups chocolate chips


  1. Preheat oven to 350. Grease and flour three loaf pans.
  2. In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  3. Stir the dry ingredients into the pumpkin mixture until just blended. Stir in chocolate chips.
  4. Pour into the prepared pans. Bake for about 50 minutes, or until toothpick inserted in center comes out clean.
Who Dished It Up First: Adapted from allrecipes.com



  1. Me too! I think I will opt for the mini versions. I really adore miniature loafs and pastries. Thanks for sharing!

  2. Me too! I think I will opt for the mini versions. I really adore miniature loaves and pastries. Thanks for sharing


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