Pumpkin Chocolate Chip Bread

I can promise you that this is the best Pumpkin Bread recipe you will find!
The bread is moist and full of flavor!
The chocolate chips give it more of a dessert type taste.
Leave them out and it still is delish!
Pumpkin Chocolate Chip Bread
3 Cups Sugar
1 (15 ounce) Can Pumpkin Puree
1 Cup Vegetable Oil
2/3 Cup Water
4 Eggs
3 1/2 Cups Flour
1 Tablspoon Ground Cinnamon
1 Tablespoon Ground Nutmeg
2 Teaspoons Baking Soda
1 1/2 Teaspoons Salt
1 Cup Mini Chocolate Chips
Preheat your oven to 350 degrees.
This recipe filled two regular bread loaf pans plus one mini loaf pan.
Grease your pans.
Combine your sugar, pumpkin, oil, water and eggs.
Beat until smooth.
Blend in your flour, cinnamon, nutmeg, baking soda and salt.
Fold in your chocolate chips.
Pour the batter into your bread pans.
Bake one hour or until an inserted knife comes out clean.

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  1. I made this with gluten free flour and it was delicious! I was so nervous since this was my first attempt to bake with GF flour, but it worked out. Thanks for posting!!

  2. This couldn't have come at a better time! I have been wanting to find a pumpkin bread recipe! Thanks for this awesome recipe. Can't wait to try it!

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