Chocolate Chip Punkin Bread

This time of year, the basic white girl in me goes crazy. Pumpkin anything? Sign me up. I have seen lots of different recipes like this, but I adapted my recipe from this one.



  • 1 egg
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar, packed
  • 1/4 cup sugar
  • 1/4 cup vegetable oil
  • 1/4 cup cup sour cream
  • 1 tablespoon honey
  • 2 teaspoons McCormick Vanilla Extract
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups all-purpose flour
  • 1/2  teaspoon baking powder
  • 1/2  teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 1 cup chocolate chips


  • Preheat oven to 350 degrees. Spray one 9×5 inch loaf pan with cooking spray and set aside.
  • In a large bowl, add the the first eleven ingredients, through ground nutmeg, and whisk to combine.
  • Then, add the flour, baking powder, baking soda, salt, and stir until just combined (don’t overmix).
  • Add the chocolate chips and stir to combine.
  • Pour batter into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  • Bake for about 50 to 55 minutes or until the top is domed, golden, the center is set, and a toothpick inserted in the center comes out clean (the toothpick test is tricky here because you might hit melted chocolate and the toothpick will look wet).
  • Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

This bread is moist and delicious, with just enough chocolate chips to satisfy your sweet tooth. It’s perfect with milk or coffee, and the aroma of it baking is better than any fall candle you could ever buy!

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