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Chocolate Chip Pumpkin Bread

This recipe is a fall favorite- but my family went through a phase where I made them constantly year-round. (It can be hard to find pumpkin in July - stock up!) . The recipe was originally designed for a large bundt pan, but I've made it everything from loaf pans to mini-muffin tins.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Snack
Cuisine American


  • 4 eggs
  • 2 cups sugar
  • 1 cup oil
  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2 cups pumpkin puree not pie filling
  • 1 cup chocolate chips or mini chocolate chips if making mini-muffins or mini-loaves


  • Preheat oven to 350 degrees. 
  • Beat eggs with sugar until light and blended. Add oil and continue to beat.
  • Sift or stir together flour, soda, cinnamon, and salt. Beat flour mixture into egg mixture. 
  • Add pumpkin, mixing well again. Fold in chocolate chips (ideally tossed in a little flour to prevent sinking). 
  • Pour batter into a well-greased, floured pan. Bake until a cake tester comes out clean. Let stand 10 minutes before removing from pan. A bundt pan takes about an hour. Standard muffins about 20 minutes. Mini-muffins about 15 minutes. (The batter is very dense and moist, so loaf pans should be checked to make sure the center is fully cooked, usually at least an hour.)


Store in a sealed container at room temperature for a couple of days.  Or freeze, tightly wrapped for about a month.  
Keyword brunch, dairy free, quick and easy