Pumpkin Chocolate Chip Bread

Chocolate Chip Pumpkin Bread is the most heavenly aroma coming from my house.
Smells of cinnamon, nutmeg, pumpkin, and milk chocolate coming from the oven.
I love pumpkin bread so much I have two different recipes depending on my mood.
This version is dense, moist, and well spiced.
The chocolate melts slightly into the bread leaving little pockets of chocolate.
Many baked goods come and go at this house, but let me tell you if I give away the pumpkin spice bread I am in the doghouse with everyone.
My children always consume the three loaves I bake in a day.


  • 3-⅓ cups unbleached all purpose flour
  • 1 ½ teaspoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1-½ teaspoon salt
  • 2-⅔ cups sugar
  • ⅔ cups softened butter
  • 4 whole eggs
  • 1 pound (or 1-30oz can or 2-15oz cans) mashed pumpkin
  • ⅔ cups water
  • 1 bag semi-sweet chocolate chips


Preheat oven to 325℉*.
Prepare 3 loaf pans by spraying them with pam, and putting a cut out parchment square in the bottom.
In a separate bowl sift together dry first 8 ingredients and set aside.
Put butter in the mixing bowl and cream it with the paddle attachment for 2 minutes until it is evenly coating the inside of the bowl.
Pour in sugar, and mix for one minute.
Add in eggs all at once and mix just until they are combined.
Scrape down the sides to get any butter sticking to the side mixed in.
Add in can of pumpkin and mix until it is combined.
Slowly add in dry ingredients, alternating it with water.
Once all ingredients have been combined, add in chocolate chips.
Be sure not to over mix after chocolate chips have been folded in.
Divide batter into 3 pans and bake for 60 minutes.
With a hot pad on your hand, tap the top of the loaves gently to test for doneness.
If you can feel that they are not done yet, bake for 5-10 minutes more, checking on them here and there.
Once loaves are baked, pull them out and let them cool.

*To get loaves out of the pan, use a flat pancake tuner and gently stick it in between the bread and the pan to press it away from the sides.
Do this all the way around and then simply flip the pan over onto a cutting board.