Recipes: Pumpkin Chocolate Chip Bread

Oh me, oh my, pumpkin pie! Sort of. But would it really be October if there wasn’t something pumpkin inspired on these magazine pages? Of course not!

I give you a moist, pumpkin-spiced recipe that wraps all the feelings of fall right into two loaves. The touch of cinnamon and the added sweetness of the chocolate chips makes this recipe enjoyable with your morning cup of joe or to polish off the perfect supper.

This recipe yields two loaves, so there is always a reason to save one for yourself.

Yields: 2 loaves


3 cups all-purpose flour

2 teaspoon cinnamon or pumpkin spice seasoning

1 teaspoon salt

1 teaspoon baking soda

4 large eggs, at room temperature

2 cups sugar

2 cups canned pumpkin

1 ½ cups canola oil

1 ½ cups semi-sweet chocolate chips


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine all dry ingredients (flour, cinnamon, salt, baking soda).
  3. In a separate bowl, mix eggs, oil, sugar and pumpkin filling. Stir mixture into dry ingredients. Fold chocolate chips into batter.
  4. Pour batter into two, greased loaf pans. Bake at 350 degrees for 60 to 70 minutes. Let cool for 10 minutes before removing from pans and cooling further on a wire rack.

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