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Chocolate Chip Pumpkin Bread – the classic version
Warning: chocolate chips and pumpkin are a Seriously Addictive combination. This loaf may be habit-forming.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
20
minutes
mins
Total Time
1
hour
hr
35
minutes
mins
Course:
Breakfast, Dessert, Dessert or Breakfast
Cuisine:
American
Servings:
3
loaves
Author:
Valerie
Ingredients
2
cups
sugar
see other version of recipe for refined-sugar-free version
3 1/2
cups
flour
I use my gluten-free flour mix, plus 1 3/4 teaspoons xanthan gum or guar gum
2
teaspoons
baking soda
2
teaspoons
cinnamon
1
teaspoon
nutmeg
1/2
teaspoon
ginger
1/2
teaspoon
ground cloves
2
cups
semi-sweet chocolate chips
3
eggs
1
cup
canola oil
2
cups
pumpkin
either canned or fresh
Instructions
Preheat oven to 350 degrees.
Stir all ingredients together in a large bowl.
Oil and flour two 9×5 inch loaf pans. (Use rice flour for the flouring if you are gluten-free.)
Divide the batter evenly between the two pans. Smooth out the tops with a spatula.
Bake for 75 to 80 minutes.
Loaves are cooked when a knife comes out clean (except for some melted chocolate chips), or when a thermometer says it’s 195 to 200 degrees inside.