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Chocolate Chip Pumpkin Bread

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Chocolate Chip Pumpkin Bread
  • Prep 15 min
  • Total 3 hr 10 min
  • Servings 32
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Looking for a sweet breakfast, tasty snack or delicious dessert? Our Chocolate Chip Pumpkin Bread checks every box! Extend pumpkin season a little longer with our Chocolate Chip Pumpkin Bread recipe...we'll take the blame! With a moist center, warming spices and melty chocolate chips, we're not afraid to admit this recipe is one of our all-time favorites. Try baking a few loaves as a festive gift, serve it as a brunch-ready side or even keep it as a sideline-snack during school sports. Our pumpkin bread with chocolate chips is ready for fall!
Updated Aug 17, 2021

Ingredients

  • 4 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups sugar
  • 3/4 cup butter or margarine, softened
  • 4 eggs
  • 1/2 cup water
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 cup plus 2 tablespoons miniature semisweet chocolate chips
  • 2 tablespoons chopped pecans
  • 2 teaspoons sugar
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour).
  • 2
    In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
  • 3
    In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.
  • 4
    Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.

Tips from the Betty Crocker Kitchens

  • tip 1
    To ensure your pumpkin chocolate chip loaf has a gently rounded top and no "lipping" at the edges, grease or spray only the bottom of your pan.
  • tip 2
    The best way to measure flour is to stir it a little before spooning it into your measuring cup. Fill until heaping, then sweep the excess off with the flat edge of a butter knife.
  • tip 3
    For best results, cut completely cooled Chocolate Chip Pumpkin Bread loaves with a serrated knife, using a light sawing motion.

Nutrition

200 Calories, 7g Total Fat, 3g Protein, 30g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
200
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
190mg
8%
Potassium
75mg
2%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
5%
Sugars
16g
Protein
3g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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