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Pumpkin Chocolate Chip Loaf

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Parve Parve
Easy Easy
8 Servings

No Allergens specified

1 Hour, 15 Minutes

Submitted by Bestmom2


It melts in your mouth and can be made with less sugar and whole wheat flour. You can use 3tsp pumpkin pie spice instead of separate spices.


Pumpkin Chocolate chip loaf

  • 1 and 1/2 cups (340 g) pumpkin puree (canned or fresh)

  • 1/4 teaspoon ground nutmeg

  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil

  • 1/4 teaspoon ground cloves

  • 2/3 cup (120g) semi-sweet chocolate chips

  • 1/4 teaspoon ground ginger

  • 3/4 teaspoon salt

  • 2 large eggs, at room temperature

  • 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)

  • 1/2 cup (100g) granulated sugar

  • 1 teaspoon baking soda

  • 3/4 cup (150g) packed light or dark brown sugar

  • 2 teaspoons ground cinnamon

  • 1/4 cup (60ml) orange juice


Prepare the Pumpkin Chocolate Chip Loaf


Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C) degrees. Lowering rack prevents the top of your bread from browning too much too soon. Spray a 9×5 inch loaf pan with oil. Set aside.


In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined.


In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the oil, pumpkin puree, and orange juice.


Pour these wet ingredients into the dry ingredients and gently mix together using a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.


Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the aluminum foil halfway through to prevent the top from getting too brown. The bread is done when inserted in the center comes out clean with only a few small moist crumbs.


Photography by A. Rosenger

Pumpkin Chocolate Chip Loaf

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