Chocolate Chip Pumpkin Bread

Pumpkin and chocolate lovers unite! This Chocolate Chip Pumpkin Bread recipe gives you the absolute best of both worlds. Pumpkin keeps the bread moist and gives it a rich, autumn flavor. Add in some delightful chocolate chip bites and this is going to be a new classic.

Chocolate Chip Pumpkin Bread

5 from 1 vote


  • 3 cups white sugar

  • 1 (15 ounce) can pumpkin puree

  • 1 cup vegetable oil

  • 2/3 cup water

  • 4 eggs

  • 3 1/2 cups all-purpose flour

  • 1 tablespoon ground cinnamon

  • 1 tablespoon ground nutmeg

  • 2 teaspoons baking soda

  • 1 1/2 teaspoons salt

  • 1 cup miniature semisweet chocolate chips

  • 1/2 cup chopped walnuts (optional)


  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9×5 inch loaf pans.
  • In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
  • Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Leave a Comment