Pumpkin Chocolate Chip Bread

Fall is my favorite season with the brilliant colors, family bike rides and hikes, and cool days.  I adapted this recipe from several different recipes, and it has become a family favorite.

I always double the recipe, and give some bread to others.  I like to bake the bread in small loaf pans.  The bread placed in plastic treat bags with a fall colored ribbon tied around makes a special fall gift for a teacher or neighbor.


    • 2 1/2 cups flour
    • 3/4 teaspoon baking soda
    • 3/4 teaspoon salt
    • 3/4 teaspoon nutmeg
    • 2 teaspoons cinnamon
    • 1- 1 1/2 cups chocolate chips (I use mini chips)
    • 1 (15 ounce) can pumpkin
    • 3/4 cup vegetable oil
    • 1 1/2 cups sugar (can reduce amount)
    • 3 eggs  


  • Preheat oven to 350.
  • Mix dry ingredients together (flour, soda, salt, nutmeg and cinnamon).
  • Stir chocolate chips into dry mixture.
  • In separate bowl, stir eggs, oil, sugar and pumpkin together.
  • Add pumpkin mixture to dry mixture and stir until well combined.
  • Pour batter into greased loaf pans and smooth top.
  • Bake for 45-60 minutes, if using larger loaf pans. Adjust time if using smaller pans.
  • Cool bread on wire racks.


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