Pumpkin Chocolate Chip Bread

Nothing says fall like the smell of baking pumpkin bread! It’s one of the most welcoming smells around. Before fall slips into winter, try making a fragrant loaf of this moist pumpkin bread. Actually, I love pumpkin bread year ‘round! But since there are pumpkins in my picture, I’m reminded of fall so you get the recipe now!

I learned to make pumpkin bread when I was 9. It was actually the first recipe I typed on my dad’s old German typewriter to put in my recipe box. I still have the original recipe I typed and it makes me smile when I come across it. I’ve been making pumpkin bread a long time!

This quick bread is moist, dense and flavorful. You can add all sorts of yummy things to the recipe: nuts, apples, chocolate chips. At our house there’s a debate. I’m the purist who likes my pumpkin bread without the extras. The rest of my family likes added chocolate chips. You get to choose!

If you line the bottom of your loaf pan with parchment paper, the loaf will come out easier and cleaner.

It’s true that pumpkin bread is better a few hours later or even the next day when the flavors have had a chance to blend. If, you can wait that long!

Anyway you slice it, making this bread will put a smile on your face! Happy holidays!



Pumpkin Chocolate Chip Bread

Servings: 1 full size loaf or 2 small loaves


  • 1 cup granulated sugar
  • 2/3 cup vegetable shortening
  • 2 large eggs
  • 1 cup canned pumpkin (not pie filling)
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 1 2/3 cups flour, measured correctly
  • ¼ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon cloves
  • ¾ cup semi sweet chocolate chips (optional)


  1. Preheat oven to 350 degrees.
  2. Lightly grease bottom of 1 standard loaf pan or 2 small loaf pans. Next, line with parchment paper (trace bottom of pan for outline.) Set aside.
  3. Measure dry ingredients (flour, baking soda, baking powder salt, cinnamon, allspice, cloves and chocolate chips) into a medium size mixing bowl and set aside.
  4. In a large mixing bowl combine sugar and shortening; beat about one minute with electric mixer.
  5. Add eggs and beat until creamy.
  6. Then add pumpkin, milk and vanilla and beat until well blended.
  7. Slowly add dry ingredients into pumpkin mixture and mix just until dry ingredients disappear (don’t over beat.)
  8. Pour mixture into the prepared loaf pan.
  9. Bake at 350 degrees about 30 minutes for small loaves and 50 minutes for large loaf, or until a knife inserted in the center comes out clean.
  10. Cool in pan about 10 minutes, then removed bread from pan (you may need to loosen sides with a knife.) Cool completely on a wire wrack.


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