Pumpkin Chocolate Chip Bread

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 496.0
  • Total Fat: 23.4 g
  • Cholesterol: 53.1 mg
  • Sodium: 465.7 mg
  • Total Carbs: 70.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 5.8 g

View full nutritional breakdown of Pumpkin Chocolate Chip Bread calories by ingredient

Number of Servings: 16


    Flour, white, 3.25 cup
    Cinnamon, ground, 2 tsp
    Allspice, .5 tsp
    Baking Soda, 2 tsp
    Salt, 2 tsp
    Pumpkin, canned, without salt, 425.2 grams
    *Canola Oil, 1 cup
    Granulated Sugar, 3 cups
    Egg, fresh, 4 large
    Vanilla Extract, 1 tsp
    Ghirardelli Chocolate Chips, 326 grams


Preheat oven to 350 F, grease two 9x5 pans. Whisk dry ingredients (except the sugar and chocolate chips) together in a bowl. Stir pumpkin and oil in a separate bowl. Add sugar and combine. Stir eggs in one at a time, add vanilla. Add 3/4 cup room temp water, then stir in chocolate chips. Fold the dry mixture into the wet mixture and combine but do not over mix. Divide between two loaf pans and bake 1 hr and 15 min to 1 hr and 30 min. Cool in pan for 15 min, then remove and cool completely on a wire rack. Loaves can be frozen. Makes about (16) 1x5 inch pieces.

Number of Servings: 16

Recipe submitted by SparkPeople user KEVINJDSA.

TAGS:  Desserts |