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.
PrintPumpkin Chocolate Chip Bread
Ingredients
Units
Scale
- 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 1/2 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
Instructions
- Mix together water, oil, pumpkin and eggs in a large bowl with electric beater.
- 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.)
Notes
Sonja says, “They don’t take the full 60 minutes in the oven, usually about 45 minutes.”
Is there really no sugar in this recipe (besides the chocolate chips) or is that a typo that it was left out? Would be great if it has no sugar!
Sorry Julie! Yes there is sugar in the recipe. Thank you so much for catching that! We have updated it to include the amount.
Any ideas for using green pumpkins?
Can’t wait to try these!
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.
Thank you for the tip, yes unripe, we had a freeze killed the plant