Bready or Not: Pumpkin Chocolate Chip Bread (2 Loaves)

I declare this recipe to be just about perfect. Oh yeah, it tastes good, too.

I love recipes that use up a full can of pumpkin. It makes things tidy. No worries about measuring it or stashing a bag in the freezer. Even more, this recipe makes TWO loaves of bread. Serve one, save the rest for later! Or serve them both. These things are easy to eat. They might go fast.

Why, you ask? The bread ends up tender and delicious. Kept chilled in the fridge, it doesn’t get horribly tacky as some pumpkin baked goods do.

I made this using shortening instead of oil, chopped pecans for the nuts, and Ghirardelli milk chocolate chips, but the recipe has a good bit of flexibility. You could even do one loaf plain, the other loaded!

As for me, I looooooove Ghirardelli milk chocolate chips. They are big and luscious, plus I love supporting a California company.

I found this recipe in my King Arthur Flour Baker’s Companion Cookbook but it is also shown on their website as Easy Pumpkin Bread. Take a look at that star rating! I’m not the only one to fall in love with this recipe.

Print Recipe

Bready or Not: Pumpkin Chocolate Chip Bread (2 Loaves)

Course: Breakfast, Snack

Keyword: chocolate, holiday, pumpkin, quick bread

Author: Beth Cato

Ingredients

• 1 cup vegetable oil or 2/3 cup shortening
• 2 2/3 cups white sugar
• 4 large eggs room temperature
• 15 ounce pumpkin puree not pumpkin pie filling
• 2/3 cup water
• 3 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts or pecans optional
• 1 1/2 cups chocolate chips could also substitute chopped candied ginger, golden raisins, cranberries, etc

Instructions

• Preheat oven to 350°F. Grease two 9x5 loaf pans.
• In a large bowl, beat together the oil/shortening, sugar, eggs, pumpkin, and water.
• Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to combine. Mix in the chips and nuts, or whatever add-ins you choose.
• Spoon batter into the prepared pans.
• Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean.
• Remove the bread from the oven, and cool it on a rack. When it's completely cool, use a knife to loosen the loaves and plop them out. Wrap bread in plastic wrap and store it overnight before serving.

OM NOM NOM!