Chocolate Chip Pumpkin Bread Recipe

Chocolate Chip Pumpkin Bread Recipe
By
Staff Writer
Chocolate Chip Pumpkin Bread
Deb Spadafora

Chocolate Chip Pumpkin Bread

Here’s a delicious and slightly sweet pumpkin bread that can go with dinner or that can be served as a dessert bread topped with whipped cream. Great for any time of year enjoy this pumpkin bread for a quick bite with friends and family. 

16
Servings
393
Calories Per Serving
Deliver Ingredients

Ingredients

  • Cooking spray, for greasing
  • 4 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 cups sugar
  • 3/4 cups butter, softened
  • 4 eggs
  • 1/2 cup water
  • One 15-ounce can pumpkin
  • 1 cup plus 2 tablespoons semisweet chocolate chips
  • 2 tablespoons pecans, chopped
  • 2 teaspoons sugar

Directions

Preheat the oven to 350 degrees.

Grease the bottoms of two 8-by-4-inch loaf pans. In a medium-sized bowl, stir together the flour, baking soda, salt, cinnamon, and nutmeg until mixed.

In a large bowl, beat the sugar and the butter with an electric mixer on medium speed until creamy. Add the eggs, one at a time, beating after each one is added. Beat in the water and pumpkin. Add the flour mixture and beat until mixed. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with the remaining chocolate chips, pecans, and sugar.

Bake for 1 hour to 1 hour, 15 minutes, until a toothpick inserted into the center of the loaf comes out clean. Allow the loaves to cool in the pans for 10 minutes before removing.

Nutritional Facts

Total Fat
18g
26%
Sugar
12g
13%
Saturated Fat
4g
17%
Cholesterol
4mg
1%
Carbohydrate, by difference
53g
41%
Protein
5g
11%
Vitamin A, RAE
9µg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
38mg
4%
Choline, total
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
29µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
25mg
8%
Niacin
1mg
7%
Phosphorus, P
81mg
12%
Selenium, Se
7µg
13%
Sodium, Na
337mg
22%
Water
29g
1%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.