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Thursday, October 6, 2016

Family Favorite Pumpkin Chocolate Chip Bread #PumpkinWeek

      Hasn't pumpkin week been delicious so far?  Have you had a chance to click around and check out some of the recipes?  I just love the change of season (unless that change is into winter!)  I love how after wanting to hibernate for months, all of the sudden things get warm and green in the spring.  I love all of the fresh fruits and veggies.  But by the time mid-September comes around there is always a part of me that is ready to move on.  By then the novelty of shorts has left and the feeling of taking a steam bath every time you open the door has worn on your last nerve.  Those tomatoes that we were anxiously awaiting in the first weeks of July have turned into more of a chore than a treasure.  That's when it happens.

     Mother Nature sees our frustration and gives us those first few cooler day.  A sign that fall is coming and it is time to break out the soup pots, casserole dishes and of course the PUMPKIN! Woohoo!  For as long as I can remember, my mom made pumpkin bread with chocolate chips.  It has always been a favorite in our family.  It is like a taste of childhood and a harbinger of fall all in one bite.

    Of course it doesn't have to be fall in order to enjoy a slice.  A nice slice would be good any time of year.  Luckily this recipe makes 2 loaves.  With a family as big as ours, we never had an issue eating both loaves in no time at all.  But not every family has 8 hungry mouths hanging around. So you can keep one and give the other away.  You can also freeze a loaf for eating later if you'd rather.


Family Favorite Pumpkin Chocolate Chip Bread
makes 2 loaves


3 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
4 eggs
2 cups sugar
15 oz can pumpkin
1 1/4 cup oil
1 1/2 cup chocolate chips (I used mini semi-sweet)

  1. Preheat oven to 350 F and spray 2 loaf pans.
  2. In a medium bowl, whisk together flour, baking soda, salt and spices until they are well mixed and any lumps are gone.
  3. In a large bowl, mix together eggs, sugar, pumpkin and oil.  Stir in dry ingredients until just incorporated, then stir in the chocolate chips.
  4. Divide batter among the two prepared pans and bake for 60-70 minutes or until a toothpick tests clean.
  5. Cool for 10 minutes and then turn out of the pan.  Finish cooling on a wire rack. 

Chocolate Chip Pumpkin Mug Cake from The Bitter Side of Sweet.

Family Favorite Pumpkin Chocolate Chip Bread from Cooking With Carlee.

No-Churn Pumpkin Spice Ice Cream from Love and Confections.

Pumpkin Cinnamon Raisin Bread from The Redhead Baker.

Pumpkin Coconut Curry with Chicken from Making Miracles.

Pumpkin Donuts from Palatable Pastime.

Pumpkin Empanadas from A Day in the Life on the Farm.

Pumpkin Magic Bars from Hezzi-D's Books and Cooks.

Pumpkin Seed Brittle from Gluten Free Crumbley.

Sopa de Abobora from Culinary Adventures with Camilla.


  1. This looks so moist and too funny I'm standing here waiting on the Kuerig at work and wishing I had a slice of this too!! YUMMY!! Loving pumpkin week!!

    1. It would have been perfect with your coffee! I figured you'd be all in on pumpkin week!

  2. Hi Carlee, this looks really good and I'd love to make this sometime. Thanks for the recipe.
    Hope you have a great day.
    Julie xo

    1. It is definitely worth making! Thanks, Julie!

  3. Hi Carlee, I don't know how you do it! There has not been one single recipe that I would turn my nose up at! I really hope I manage to find some pumpkin, it's not such a big thing here. I really want to have a go at the soup and this recipe sounds good too!

    Thank you for linking up to the #MMBC.


    1. I wish I could send you some! What kind of fall produce do you look forward to in Greece? Thanks as always!

  4. How fun to carry on your Mom's traditions. One day it will be your children making this bread each year.

    1. I just love to cook from passed down recipes anyway, especially the ones my mom always made us growing up. My little dude already loves to help, so I have no doubt he'll be making this on his own soon!

  5. Pumpkin bread has never been a thing in our family, and I had a friend that always passed along a loaf to me. But, she has since moved away. I need to step up and make this a thing for our family!

    1. It's time to step into the role! ;-) I am sure you'll do a fine job!

  6. Your Pumpkin Bread looks amazing, and thanks so much for sharing this recipe with us! Hope you will come back to see us at Full Plate Thursday real soon and have a great week!
    Miz Helen

  7. YUM! I love pumpkin and chocolate together! :)

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

    Thanks for joining Cooking and Crafting with J & J!

  8. Chocolate and pumpkin make the best combination! I love pumpkin chocolate chip bread, muffins, cookies, you name it. I might have to make a loaf today 😉

    1. I hope you do! It is definitely a perfect fall combo!

  9. Okay, if I have to choose one week out of the year to move in, I think it would be pumpkin week! You are so creative with it, and this sounds so good. I would have it for breakfast, lunch and dessert. Warm for dessert topped with vanilla ice cream and caramel! Thanks for the recipe, I bet this will be one of our favorites too.

  10. We love making breads like this to eat for snacks and breakfast. I usually make banana nut bread, but pumpkin is great for fall. Thanks for sharing your recipe on Merry Monday.

    1. Aren't quick breads like this the best? We love banana bread too, but pumpkin is perfect this time of year.