Today I’m sharing the recipe for one of my most requested treats, dark chocolate chip pumpkin bread. I’ve been making this bread every fall for years and it is always a hit. We love it for breakfast with coffee or just whenever we want something a little sweet. The addition of dark chocolate chips is that special ingredient that we all love. I also add a little more than a teaspoon of nutmeg and cinnamon, it is fall after all. This recipe makes two 9 x 5 bread pans so I usually freeze one loaf or share it with a friend. Let me know if you try it. Enjoy!
Dark Chocolate Chip Pumpkin Bread
Ingredients
- 3 1/2 cups sifted all purpose flour
- 2 tbsp baking soda
- 1 1/2 tsp salt
- 1 generous tsp nutmeg
- 1 generous tsp cinnamon
- 2 1/2 cups sugar
- 1 cup oil
- 4 eggs
- 2/3 cup water
- 2 cups canned pumpkin
- 12 oz bag of dark chocolate chips
Instructions
- Preheat oven to 350º. Prepare two 9 x 5 bread pans with cooking spray and flour.
- Sift together dry ingredients including sugar into a bowl.
- Add oil, eggs, water, and pumpkin. Mix well. Portion batter into the two prepared bread pans.
- Bake for one hour or until done – when toothpick comes out clean.
- Cool slightly and turn out of pans. Bread should be made a day ahead of use. I usually serve one and either freeze the other or share with a pumpkin bread lover.
Pumpkin bread lover here! 😉 Looks delicious!
I made this this weekend and it was so yummy, though many of my chocolate chips sunk to the bottom, I wonder if I did something wrong? Other than that it was perfect! In fact I’m sharing it in a school newsletter for faculty. Of course I will credit you!
I’m so glad you enjoyed the pumpkin bread! Hmmm, I’ve never heard of the chips falling to the bottom – that’s very strange. Thank you for sharing!