Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

Nothing makes me a hero in my home more than baking a couple loaves of Chocolate Chip Pumpkin Bread.

I found the recipe years ago in Cooking Light Magazine and it has become a breakfast, after-school snack and dessert favorite for all of my boys (including my husband).

I personally enjoy it served warm with just a little whipping cream. Two of my boys like it best smeared with cream cheese, and one loves it just the way it is.

The recipe calls for a 1/2 cup of fat-free vanilla pudding. I just use two, pre-made snack cups from the store.

And, I deviate a little from the original recipe by using  “mini” chocolate chips and two whole eggs rather than four egg whites. I always use mini chocolate chips for bread. They don’t settle to the bottom and keep that chocolate-goodness in every bite.

Ingredients List

  • Cooking spray
  • 2 cups sugar
  • 2 cups canned pumpkin
  • 1/2 cup canola oil
  • 1/2 cup fat-free vanilla pudding
  • 2 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/4 teaspoons salt
  • 1 teaspoon baking soda
  • 1 cup semisweet mini chocolate chips


Preheat oven to 350°F.

Coat two, 8×4 inch, loaf pans with cooking spray.

Combine  sugar, pumpkin, oil, vanilla and eggs in a large bowl, stirring well or using a mixer on low.

Combine flour, cinnamon, salt, and baking soda in a medium bowl. Add flour mixture to pumpkin mixture, stirring just until moist. Fold in chocolate chips.

Spoon batter evenly into prepared loaf pans and bake for 1 hour  or until a wooden pick inserted in the center comes out clean.

Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.

To serve warm, heat slices in microwave for about 15 seconds.