When Pumpkin Meets Chocolate: An Irresistible Recipe

If you’re looking for a chocolatey twist on the traditional pumpkin bread, we have a irresistible recipe for you to try. This recipe was submitted by one of our readers, who told us that this pumpkin bread is a favorite in her family and has been passed along through the generations.

Pumpkin Chocolate Chip Bread–from Sonja P. W., Idaho


  • 2 c. plain pumpkin
  • 4 lg. eggs
  • 3 c. of sugar
  • 2/3 c. water
  • 1 c. oil
  • 3 1/3 c. flour
  • 1 tsp. cinnamon
  • 1 ½ tsp. salt
  • 1 tsp. pumpkin pie spice (you may add more, if desired)
  • 2 tsp. baking soda
  • 1 tsp. allspice
  • 12 oz. (1 pkg) semi-sweet chocolate chips

Mix together water, oil, pumpkin and eggs in a large bowl with electric beater.

Mini Loaf Pans are great for making all types of bread, and they’re the perfect size for gifts. Find them at Lehmans.com

Add everything else, except the chocolate chips. Stir well. Then, add the chocolate chips.

Pour into greased and floured loaf pans and bake at 350°F for approximately 60 minutes, or until toothpick comes out clean and pans have pulled away from sides of pan. (Cupcakes bake for approximately 30 minutes.)

For the holidays, Sonja also uses small mini-loaf pans and gives the bread as gifts. She says, “They don’t take the full 60 minutes in the oven, usually about 45 minutes.”

6 thoughts on “When Pumpkin Meets Chocolate: An Irresistible Recipe

  1. Annette, do you mean unripened pumpkins? We don’t have recipes for that specifically, but our research turned up several tasty-sounding ones on the web. In general, you would treat green pumpkins as you would a cool-weather squash.