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A squaer image of Pumpkin Chocolate Chip Bread.
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Pumpkin Chocolate Chip Bread

This Pumpkin Chocolate Chip Bread a sweet and delicious way to celebrate the fall season. It's eay to make in 2 loaf pans or a bundt pan.
Course Breakfast, Dessert
Cuisine Fall, holidays, Thanksgiving
Diet Low Salt
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 618kcal
Author Jessy Freimann

Equipment

Ingredients

  • 3 cups all purpose flour
  • 2 cups granulated sugar
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • ½ teaspoon Kosher salt
  • ½ teaspoon cinnamon
  • 1 cup vegetable oil
  • 4 large eggs
  • 16 ounces pure pumpkin puree NOT pumpkin pie filling
  • 1 cup mini chocolate chips

Instructions

  • Preheat the over to 350 degrees F and grease 2 loaf pans or a bundt pan.
  • Beat together the eggs and oil.
  • Add the flour, sugar, baking powder, baking soda, salt and cinnamon to the bowl and mix until just combined.
  • Add the pumpkin and chocolate chips and mix everything until just combined.
  • Pour the mixture into loaf pans or bundt pan.
  • Bake uncovered for 1 hour and 10 minutes or until the cake tester comes out clean (start checking at 50 minutes because every oven varies).

Notes

Leftovers last for 3 days at room temperature.

Nutrition

Serving: 1serving | Calories: 618kcal | Carbohydrates: 85g | Protein: 8g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 464mg | Potassium: 163mg | Fiber: 3g | Sugar: 53g | Vitamin A: 7208IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 3mg