Pumpkin Chip Bread

Pumpkin Chip Bread
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 112.3
  • Total Fat: 5.0 g
  • Cholesterol: 17.7 mg
  • Sodium: 2,422.0 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.7 g

View full nutritional breakdown of Pumpkin Chip Bread calories by ingredient
Report Inappropriate Recipe

Submitted by:


Perfect snack on a fall day! Perfect snack on a fall day!
Number of Servings: 48


    1 can of Canned Pumpkin (15 oz)
    1 2/3 cups sugar
    2/3 cup canola oil
    2 tsp vanilla
    4 large eggs
    3 cups all purpose flour
    2 tsp baking soda
    1 tsp salt
    1 tsp ground cinnamon
    1/2 tsp ground cloves
    1/2 tsp baking powder
    1/2 cup chopped walnuts
    1/2 cup chocolate chips
    1/2 cup raisins, if desired ( not factored in to nutrition calculator)


Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350. Grease bottoms only of 2 loaf pans, 8.5x4.5x2.5 or 1 loaf pan 9x5x3, with shortening.

Mix pumpkin, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients. Pour into pans.

Bake 8-inch loaves 50-60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 min until tooth-pick inserted comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans: remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temp up to 4 days, or refrigerate up to 10 days.

* knowing that oven times/temps will vary, my 2 8" pans took about 1 hour and 10 minutes before the toothpick came out clean.

Number of Servings: 48

Recipe submitted by SparkPeople user BUSYMOM9501.

Rate This Recipe