Pumpkin Bread With Mini Chocolate Chips Recipe

Name: Pumpkin Bread With Mini Chocolate Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb butter (or Earth Balance); 2 cups sugar; 2 teaspoons vanilla extract; 4 eggs; 3 cups flour; 2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons cinnamon; 1 teaspoon nutmeg; ½ teaspoon ginger; ½ teaspoon ground cloves; 1 ½ cups pumpkin puree; 12 ounces mini chocolate chips (1 Bag); 1 cup walnuts, chopped (optional)

Servings: persons

12 lb butter (or Earth Balance)
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon ginger
½ teaspoon ground cloves
1 ½ cups pumpkin puree
12 ounces mini chocolate chips (1 Bag)
1 cup walnuts, chopped (optional)

1
Pre-heat oven to 350 degrees Fahrenheit.
2
Cream butter, sugar, vanilla, and eggs.
3
Combine Flour, baking soda, salt, and spices in a separate bowl until all dry ingredients are blended.
4
Slowly combine with egg mixture.
5
Add pumpkin and mix well.
6
Add chocolate chips and nuts to the dough.
7
Divide mix between two well-greased and floured loaf pans.
8
Bake for one hour or until knife comes out clean.
9
Cool in pan for 15 minutes then place on wood cutting board.
10
Sprinkle with powdered sugar or serve with fresh whipped cream.
11
Makes two loaves.

11284

kcal

Calories

1159

Fat

241

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 lb butter (or Earth Balance), 2 cups sugar, 2 teaspoons vanilla extract, 4 eggs, and more.

Yes, Pumpkin Bread With Mini Chocolate Chips falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Bread With Mini Chocolate Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions