Chocolate Chip Pumpkin Bread

pumpkin-308415-m Fall is finally here. With the arrival of  fall comes the arrival of pumpkin season. I love all of the pumpkin recipes that help make the season taste so good.

One of my favorite recipes to make this time of year is Chocolate Chip Pumpkin Bread. When making pumpkin bread I use FRESH pumpkin, not canned. I use a small pie pumpkin, which is naturally sweet and not as stringy as larger pumpkins.

This bread is super moist and packed full of flavor. My family loves this bread for both breakfast or an afternoon snack.  It quickly became a family favorite after the baking of the first batch.



  • 2 cups Self-Rising flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 2 eggs
  • 1 cup mashed cooked fresh pumpkin
  • 1 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup milk
  • 1/4 cup oil
  • 1-1/2 pkg. mini chocolate chips- if you use regular size chips they will sink to the bottom of the loaf pan, so be sure to use the mini size.


  • PREHEAT oven to 350°F.
  • Beat eggs, pumpkin, sugars, milk and oil in large bowl with wire whisk until well blended.
  • Add cinnamon and nutmeg to egg mixture.
  • Slowly stir in flour and mix well.
  • Fold in Chocolate Chips.
  • Pour into greased and floured loaf pan.
  • Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean.
  • Cool 10 minutes and then remove from pan.

This bread freezes well. To freeze make sure bread is completely cool and then place in a gallon size zip lock bag and place in your freezer.

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