Chocolate Chip and Pumpkin Bread


  • cooking spray
  • 1 (14.5 ounce) can pumpkin puree
  • 1 cup white sugar
  • 1 cup brown sugar
  • 4eggs, beaten
  • ⅔ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 3 cups self-rising flour
  • 1 (16 ounce) package semisweet chocolate chips
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Spray two 9×5-inch loaf pans with cooking spray.


  • Step 2

    Beat pumpkin puree, white sugar, brown sugar, eggs, vegetable oil, vanilla extract, and pumpkin pie spice together in a bowl; add flour and beat until batter forms. Fold chocolate chips into batter; divide between the 2 prepared loaf pans.

  • Step 3

    Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool bread in pans for 15 minutes before removing.

  • Cook's Notes:

    Leave out chocolate chips for plain pumpkin bread

    Substitute 1 cup chopped walnuts or pecans in place of chocolate chips.

    For muffins, divide batter into 24 muffin cups and bake until toothpick comes out clean, 13 to 15 minutes.

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