Pumpkin Chocolate Chip Bread

Surprise! It’s a mid-week post! At some point today I’m going to be baking up several loaves of this pumpkin chocolate chip bread, so I thought … why not share the recipe? If anyone out there is looking for a last minute, simple, delicious dessert for Thanksgiving (in addition to everyone’s favorite pumpkin pie), here’s your solution. Lord only knows when I’ll actually get around to baking today … I’m home with my adorable yet curious toddler, and I’ve got cleaning, packing, and errands on my agenda as well. So rather than making you wait for pictures of my baking experience, I’ll just leave you with the recipe and a picture of my dining room table from about this time last year, when I baked up a storm of things including 4 loaves of this deliciousness.


PUMPKIN CHOCOLATE CHIP BREAD {makes (2) 9×5 loaves}


  • 2 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3 cups granulated sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons nutmeg
  • 1 teaspoon salt
  • 15 oz canned pumpkin puree
  • 1 cup oil
  • 4 eggs, lightly beaten
  • 2/3 cup water
  • 1 1/4 cups chocolate chips



  • Preheat oven to 350°F.
  • Grease (2) 9×5 loaf pans.
  • Mix together both flours, sugar, baking soda, cinnamon, nutmeg & salt in a large bowl.
  • In a separate bowl, mix together pumpkin, oil, eggs & water.
  • Stir pumpkin mixture into bowl of dry ingredients.
  • Stir in chocolate chips.
  • Divide batter between (2) loaf pans.
  • Bake about 60 minutes (or until toothpick inserted in center of loaf comes out clean).


Happy Thanksgiving to all!



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