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Easy Pumpkin Chocolate Chip Bread

Rated as 4.72 out of 5 Stars
3

"A great fall treat! For a different twist, try adding 1 cup fresh cranberries instead of chocolate chips."
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Ingredients

1 h 15 m servings 338
Original recipe yields 10 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
  2. Stir flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl.
  3. Whisk pumpkin, butter, and eggs together in a separate bowl. Stir in chocolate chips. Fold pumpkin mixture into flour mixture. Pour pumpkin batter into prepared loaf pan.
  4. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 1 hour.

Nutrition Facts


Per Serving: 338 calories; 15.4 49.2 4.4 57 335 Full nutrition

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Reviews

Read all reviews 19
  1. 25 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a moist, well balanced quick bread with a nice punch of cinnamon. The batter will be thick, so be careful not to overwork it in the bowl. I was able to yield two 8"x3.75" loaves with t...

Most helpful critical review

Unfortunately, worst pumpkin bread I have ever tasted. The pumpkin flavor did not come through at all, and there was way too much cinnamon. Couldn't even finish it.

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This is a moist, well balanced quick bread with a nice punch of cinnamon. The batter will be thick, so be careful not to overwork it in the bowl. I was able to yield two 8"x3.75" loaves with t...

This is a good base recipe but I thought I needed to be a little less sweet, a little more pumpkin-y and have a little more spice. I made this as muffins rather than bread. Decrease the sugar to...

I like this recipe a lot. Mine came out moist and just sweet enough. I like that the recipe calls for butter, and not oil. Works great with gluten free flour (whichI used).. . I also used the wi...

This is a keeper! Threw this together last night because we had company coming. I doubled the recipe and made one loaf and used the rest of the batter in a muffin pan. I used one cup of cranberr...

I cant say enough about this recipe! It is sooooo Good! I did make mini muffins out of it! Perfect I wouldnt change a thing! Perfectly moist baked up Beautifully :) I cant stop eating them! I g...

Absolutely the best Pumpkin bread I've tasted. I used mini semi chocolate chips and love small bursts of chocolate while eating it. I give this recipe 5 stars.

Unfortunately, worst pumpkin bread I have ever tasted. The pumpkin flavor did not come through at all, and there was way too much cinnamon. Couldn't even finish it.

Moist, flavor-filled, autumn-perfect quick bread! I followed the directions but added a little more pumpkin and cinnamon. Rather than 1 large loaf, I scooped the batter into two loaf pans. Bakin...

So good, and can be made in a snap. My kid keeps asking if I'll make it again