For those of you who you actually experience seasons, fall is a big deal. Leaves change colors. Coats resurface from the basement. I’m in sunny San Diego.
I’m still putting on sunblock. I think the low here yesterday was 64 degrees. Not trying to brag. .. ok, maybe just a teeny tiny bit 🙂 … but we don’t get the chilly 30 degrees that screams “Turn on the oven!”
Instead, I get that call from my deep inner foodie voice that begs for something yummy and warm.
FYI, 64 degrees is cold when you’re used to 76 degrees. Ladies and gents, Pumpkin Chocolate Chip Bread happened on one crisp and frickin’ freezing morning in America’s finest city. (Spare me the eye rolls, New England).
Why is it that we only dust off our pumpkin recipes in the fall? September rolls around, and we all run out to buy cans of pumpkin puree.
One year, I actually checked. I went to the grocery store around May and saw a can sitting there waiting for me to buy it and make something out-of-this-world with it. Granted, it was maybe $2 more than during the height of the pumpkin season.
Moral of the story: stock up when it’s on sale! Pumpkin Chocolate Chip Bread is a fall classic. This recipe is never ever EVER going to die because it’s so amazingly yummy and delicious.
I don’t know one person who does not like this bread. I usually bake three loaves because you can’t make just one unless you want war to start in your household.
The knives (and forks) will come out. To be on the safe side, double this recipe and stick some in the freezer. If you’re not up for indulging because you gotta look GOOD at your company’s Christmas party!!… bake your Pumpkin Chocolate Chip Bread loaves in mini pans and bake for 35 minutes.
Love fall desserts? Also try these yummy Pumpkin Rice Krispie Treats.
If you are looking for something more Mexican or Mexican-inspired, also check out pumpkin tamales. They go great with Pumpkin Champurrado.
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Pumpkin Chocolate Chip Bread
Ingredients
- 1 ½ cups white sugar plus 2 tablespoons (reserved)
- 1 15 ounce can pumpkin puree
- 1 cup vegetable oil
- ⅔ cup water
- 4 eggs
- 3 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg
- ¼ teaspoon cloves
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 cup miniature semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F
- Grease and flour three 9x5 inch loaf pans
- In a large bowl, combine sugar, pumpkin, oil, water, and eggs.
- Beat until smooth.
- Add flour, cinnamon, nutmeg, baking soda, and salt.
- Gently fold in chocolate chips.
- Fill loaves ½ to ¾ full.
- Sprinkle the top with remaining sugar
- Bake for 1 hour, or until knife comes out clean.
- Cool on wire racks in the pan before removing.
- Enjoy!
Nutrition
This looks delicious! I love pumpkin recipes!
Me too. I can’t get enough pumpkin.
Yes pumpkin and chocolate chips! What a delicious looking bread.
Fall yumminess!
Yummy! This looks amazing!
It is. Thanks!
Pumpkin bread and chocolate are literally my two favorite things! Your pics are awesome!
Thank you! 🙂
I have never heard of pumpkin chocolate chip bread before. It looks delicious! Thanks for the recipe. I will be giving it a try this weekend!
That’s amazing to me. It’s a big deal around winter time. Love it! Hope you try this recipe.
Wow!! That looks delicious!! I love that I already have most of these ingredients…I see pumpkin chocolate chip bread in my future.
You have a great future. 🙂
This looks so fantastic! I will try this recipe for sure!
Thank you. Enjoy! 🙂