I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as gifts.

Chocolate Chip Pumpkin Bread

white sugar

(15 pumpkin puree

vegetable oil

water

eggs

all-purpose flour

cinnamon

nutmeg

baking soda

salt

chocolate chips

walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.


In a large bowl, combine sugar, pumpkin, oil, water, and eggs.  Beat until smooth.  Blend in flour, cinnamon, nutmeg, baking soda, and salt.  Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.


Bake for 1 hour, or until an inserted knife comes out clean.  Cool on wire racks before removing from cans or pans.


We have changed the amount of baking soda listed in the ingredients from 2 tablespoons to 2 teaspoons. - The Staff

This recipes was delicious and I don't like pumpkin!  I made mini-loaves and baked it for 35mins. It made 8 loaves. It was so moist, it was almost cake-like. I highly recommend it.

I used the mini muffin tins and baked them for 16 minutes.  It's a great size for kids.  I tried using 1 1/2 cups of chips the second time I made them and I like it better.  Next time I plan to sift the dry ingredients together before adding them to the wet ingredients. Very yummy muffins!

Great recipe.  We made a few healthy changes.  We reduced sugar to 1 1/2 cups.  We use 1/2 cup applesauce and 1/2 cup vegetable oil.  We use 2 1/2 cups whole wheat flour and 1 cup white four.  I use 1 1/2 cups of chocolate chips.  Still taste great after these modifications.

This bread is awesome!  My husband doesn't even like pumpkin flavored stuff and he devoured it.  I substituted baby food prunes for all the oil (equal amounts) to cut the fat dramatically and it was still moist and delicious.  I'll definitely make it again.

I was worried about using such a large quantity of ingredients my first time trying a recipe...but as it turns out, it was worth it!  I substituted a grated zucchini for one egg, just because it was asking to be used, and it turned out very well.  I highly reccomend it!

This was surprisingly good!  Mine turned out moist and not too pumpkin-y, which is great.  I didn't have mini chocolate chips so I used the regular ones and they were just as fine.  I froze one loaf and will pull it out at holiday time!

This bread is absolutely delicious!  I followed the original recipe and it turned out perfect!  So moist and delicious, it's hard to stop eating!

I doubled this recipie because I wanted to have many mini-loafs to give away.  Did I ever!!  But everyone who tasted it loved it, and I ended up not giving 3 loaves away because we all ate them ourselves.  Delicious!

Usally I love everything chocolate but to be honest I really was not fond of this chocolate/pumpkin combination. The flavors just did not blend well together. I followed the recipe exactly but at most could only make two good size loaves to have split this 3 ways would have resulted in 3 very small loaves. Glad I baked this but I know its not something I will make again. Certainly not a keeper for me!

See how to make super-moist banana bread with chocolate chips!

chocolate chip pumpkin bread

Prep Time: 30 minutes

Cook Time: 1 hours

Total: 1 hours, 30 minutes

Servings: 3

Cost: $14.60 /serving

Author : Star Pooley and KC

Ingredients

Instructions

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