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Pumpkin Chocolate Chip Bread

October 30, 2017

Pumpkin Chocolate Chip Bread

This pumpkin bread recipe has been my go-to since college! For the first time ever, though, I added chocolate chips... and it was divine!! So whether you're a purist or you're the type who puts chocolate chips in anything they can, whip up this amazing pumpkin bread for your next family gathering. They'll love you for it!

Pumpkin Chocolate Chip Bread


4 c. flour
3 c. sugar
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1/2 tsp. ground cloves
1 c. oil
1 big can pumpkin
2/3 c. cold water
4 eggs

Optional: 2 cups chocolate chips


Prepare 3 loaf pans by coating them in butter or shortening and then flouring the bottom and sides. Set aside. Preheat oven to 350 degrees. Then, combine all dry ingredients in a medium-sized bowl. Stir. In a mixing bowl, combine all of the wet ingredients and mix on medium speed until combined. Add half of the dry ingredients and stir. Scrape down the bowl and add the remaining dry ingredients. Mix again until combined. If adding chocolate chips, stir those in now. Distribute batter evenly into the 3 loaf pans. Place in preheated oven and bake for 1 hour. Remove from oven, allow loaves to cool in their pans for 10-15 minutes, then place on a cooling rack. Enjoy!

For best results, check your loaves at 40 minutes to see if they are brown enough on top and then lightly place a piece of foil over the top to keep them from over-browning. Check again at 5-10 minute intervals until an inserted toothpick comes out clean. Not recommended to bake more than 1 hour.

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