Pumpkin Chocolate Chip Bread

This is the BEST pumpkin chocolate chip bread ever. Everyone raves about it and always wants me to make them more so go ahead and try it. You will NOT be disappointed!
The key to amazing pumpkin chocolate chip bread (or any dessert bread for that matter) is to keep it moist so it just melts in your mouth. Mmmm…..
This is the perfect dessert for a dinner at home or to take to a holiday party. It is so easy to make, transport and clean-up, especially if you use disposable tins. This also makes a really cute christmas gift for neighbors if you put it in a cellophane bag and tie with a cute ribbon and tag.
Pumpkin Chocolate Chip Bread
Yields 2
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  1. 3 cups sugar
  2. 1 cup oil (or applesauce)
  3. 4 eggs
  4. 3 1/3 cups flour
  5. 2 tsp baking soda
  6. 1 1/2 tsp salt
  7. 1 tsp ground cinnamon
  8. 1 tsp ground nutmeg
  9. 2/3 cup water
  10. 15 oz can of 100% pumpkin puree (not pumpkin pie mix)
  11. 3 cups semi-sweet chocolate chips
  1. Preheat oven to 350 degrees.
  2. Grease the bottom and sides of the pans you will be using. You can use any size of loaf pans. It should make two 9x5x3”, three 8x4x2”, four 7.5x3.5x2” or about eight mini 4x3x2” pans. I like to use the tin foil disposable pans so they can easily be given as gifts. You can also make these into regular or mini cupcakes.
  3. In a stand mixer, beat together sugar and oil until mixed. Add eggs and beat well then set aside.
  4. In a separate large bowl, stir together the flour, baking soda, salt, cinnamon and nutmeg. Alternately add the flour mixture and water to the sugar mixture, beating on low speed after each addition until just combined. Beat in the pumpkin puree and then add most of the chocolate chips. Pour the batter into the pans a little more than half full or ¾ full for cupcakes. Sprinkle a few chocolate chips onto the top of each pan of batter. Put them in the oven right away or else the chocolate chips in the batter will settle to the bottom….and that’s not the effect we are trying to achieve.
  5. Bake (up to six loaves at a time) in the preheated oven until a toothpick inserted into the middle of the loaf comes out relatively clean and the loaf feels fairly firm when the top is pressed. The 8 inch pans take about 40-50 minutes and the mini 4 inch pans take about 20 minutes depending on your oven. The regular cupcakes take about 16 minutes and mini cupcakes take about 11 minutes. The key is to not overbake these. This cake is best when it is very moist. Once the inserted toothpick is not gooey and just a bit of moist cake appears then take it out. The top may look dark and feel slightly dry and you may feel like you are overcooking the loaf but everything will be ok (…unless it turns black). Trust me. Given a short period of time wrapped up, the moisture in the cake will soften the top of the loaf.
  6. If you cooked the bread in a disposable pan then just allow it to cool completely before wrapping in plastic wrap. If you made sure not to overfill the pans, the top of the loaf should be just barely below the lip of the pan and you can cover with plastic wrap without having to worry about the top of the loaf getting ripped off from the sticking. If the top is above the pan then you might want to spray your plastic wrap with a little nonstick spray.
  7. If you did not use disposable pans, cool the bread for about 10 minutes before taking out of the pans so it doesn’t fall apart. Make sure to cool the bread completely before storing. Once completely cool, I would put the bread in a tupperware rather than wrapping because the moisture might cause the outside of the bread to stick to the plastic wrap or tin foil.
  8. If you made cupcakes, cool them completely and top them off by dipping the tops in a thin chocolate ganache. Mmmm…
  9. This bread will stay amazingly delicious for about 4 days. When ready to partake, slice and serve. Enjoy.
  1. This is a pretty large recipe for a 5 qt stand mixer so don’t double it unless your mixer is much bigger. Make separate batches.
Adapted from Better Homes and Gardens Pumpkin Bread Recipe
Adapted from Better Homes and Gardens Pumpkin Bread Recipe
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