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This heavenly Pumpkin Chocolate Chip Bread has been living and breathing in my archives for 7 years now. It was one of the very first recipes I shared when I started this little blog of mine. Wow, I can’t believe it’s been that long! That’s a lot of water under the bridge, yes? I thought I would dust this recipe off, take some new photos and bring her to the top of the pile, in case there might be one or two of you that haven’t experienced the heavenly bliss that will ensue with its consumption.

This bread is soft, moist, loaded with fragrant spices and studded with dark chocolate chips. Doesn’t that sound divine. It is! Hope some of you get a chance to try it!


Pumpkin Chocolate Chip Bread (Renewed)

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 2 loaves


4 eggs
2 C sugar
1 C oil
1 (16 ounce) can pumpkin puree
2 C flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
3/4 tsp salt
1/4 tsp cloves
3/4 C mini chocolate chips


1. Preheat your oven to 325 degrees.
2. Line the bottom of 2 loaf pans with parchment paper and spray the sides of the pan with cooking spay.
3. Into a large mixing bowl place the eggs, sugar and oil. Beat on medium speed for 2 minutes or until smooth and thick.
4. Add the pumpkin and mix just until combined.
5. In a separate bowl toss together the flour, baking powder, cinnamon, baking soda, cloves and salt.
6. Fold the dry ingredients into the pumpkin mixture. When most of the flour has been incorporated add the chocolate chips and mix just until the streaks of flour are gone. Don't over mix.
7. Bake for 35-45 minutes, or until a toothpick inserted comes out clean.
8. Allow them to rest on the counter for 5 minutes. Then, run a knife around the edges of the pan to loosen the sides. Remove the loafs from the pans and cool on a wire rack.
Slice and enjoy!

Recipe from my cute sister in law Cynthia Gull




Happy Fall!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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