Pumpkin Chocolate Chip Bread

Pumpkin Bread 1

One of my daughter’s friends has a special place in my heart – aside from being a fantastic kid, he thinks I am a good cook.  He first said this when he was 5 years old, which I think is a huge compliment given how picky kids are at that age.  Besides the quesadillas I make though, he was talking about the desserts  we always have in the house when he comes over for dinner.  He is what I call a purest.  He likes chocolate, and likes milk, but doesn’t like chocolate milk.  He likes peanuts and likes butter, but doesn’t like peanut butter.  So, needless to say, I was always a little worried that he wouldn’t like the desserts I would make, because I am always trying new stuff.  One night he burst into tears because he didn’t like what I made – good thing that didn’t happen often.   So, last year when I first made this Pumpkin Chocolate Chip Bread – I was definitely worried that he wouldn’t like the combo.  He even looked skeptical when I handed it to him after dinner – but he took a bite, and got a big smile on his face.  He even asked for seconds – and his mom, who hates to cook – asked for the recipe!

This is super easy to make – you don’t even need a mixer – it is all done by hand.  This recipe really came from the Pumpkin Walnut Bread in The Art and Soul of Baking by Cindy Mushet.  I just switched walnuts for chocolate chips, and I think it was a very good choice – everyone loves chocolate chips.  The bread is very mild in flavor, which works perfectly with the chocolate.


  • 2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 2 large eggs, at room temperature
  • 1/3 cup water
  • 1 1/2 cups sugar
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup chocolate chips


Preheat oven to 350 degrees.  Lightly grease a 9″ x 5″ loaf pan and line it with a piece of parchment paper that extends 1″ beyond the edge of both sides of the pan (this is to easily remove the loaf from the pan). 

In a large bowl, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger, and salt until thoroughly blended.  In a small bowl whisk the eggs and the water together.  Add the sugar and whisk until combined.  Then add the pumpkin puree, vegetable oil, and vanilla and whisk until blended.  Add the wet ingredients to the dry ingredients and whisk until combined.  Gently mix in the chocolate chips.

Pour the mixture into the pan and cook for 55-60 minutes, or until a toothpick comes out clean all the way through.  Cool on a rack for 10 minutes, then remove the bread and place directly on a rack to continue to cool.  Stores very well wrapped in plastic for a couple of days.

For a printer-friendly version of this recipe, click here: Pumpkin Chocolate Chip Bread

Pumpkin Bread 2

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