2 mins read

Chocolate Chip Pumpkin Bread (from scratch!)

chocolate chip pumpkin bread


Zoey O and Bryson went to the pumpkin patch for a school field trip. As a special gift they each got to take home a little pumpkin. These pumpkins were too small  for carving. I wanted to do something else with them. I have never in my life made something from scratch. Especially using pumpkins. I had no clue where to start. The first thing I did was looked up how to make pumpkin puree.  I found just the right post for me. It had pictures for every step and the directions were super clear. Once I got my puree done I moved on to my pumpkin bread. I decided to make Chocolate Chip Pumpkin Bread. Everything is always better with chocolate chips!  The recipe I used was very easy as well!

pumpkin puree
My pumpkin puree.


  • 3 cups white sugar
  • 1 (15 ounce) can of pumpkin puree (I used my homemade puree)
  • 1 cup vegetable oil
  • 2/3 cup of water
  • 4 eggs
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup miniature semisweet chocolate chips (I used white chocolate chips)

chocolate chip pumpkin bread

Directions: (easy as 1…2…3)

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9 X 5 inch loaf pans.
  2. In a large bowl combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, baking soda, and salt. Fold in chocolate chips. Fill cans or pans 1/2 to 3/4 full.
  3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

This batch is big! I made 1 loaf and 3 dozens of muffins. I have never made something before completely from scratch. I can’t explain to you how proud I feel! You will too! Plus they are very yummy. You can’t go wrong.

chocolate chip pumpkin bread

4 thoughts on “Chocolate Chip Pumpkin Bread (from scratch!)

  1. A great recipe for fall! Hope you are having a great day and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

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