Pumpkin Chocolate Chip Bread
Prep time
Cook time
Total time
The perfect combination of pumpkin and chocolate with a sprinkle of cinnamon sugar makes for a delicious light crunch on the top crust. This recipe makes two really large loaves or five mini loaves.
Recipe type: Quick Bread
  • 1 cup butter, softened
  • 2 cups granulated white sugar
  • 4 eggs
  • 1 (15 ounce) can of pureed pumpkin
  • ½ cup water
  • 4 cups all-purpose flour
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1 cup chocolate chips
  • cinnamon sugar for sprinkling (about 2 tbsp)
  1. Preheat oven to 350 degrees and grease 5 mini loaf pans or 2 large loaf pans and set aside.
  2. In a stand mixer or with a hand mixer, cream butter and sugar.
  3. Next, add eggs one at a time, and then add the water and the pumpkin. Mix until well combined.
  4. Add flour, cinnamon, and baking soda and mix until well combined.
  5. Add chocolate chips and mix until just combined. I like to save a handful of chocolate chips to sprinkle on the top.
  6. Evenly distribute batter into the prepared pans. Depending on the size of your large pans, you may need a third pan.
  7. Sprinkle cinnamon sugar on the top of each loaf, and then place in the 350-degree oven and bake.
  8. If using mini loaf pans, bake for 40-45 minutes. If using large pans, bake for 55-65 minutes or until a toothpick comes out of the center clean.
  9. Remove from pans and cool on a cooling rack.
  10. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/pumpkin-chocolate-chip-bread/