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Chocolate Chip Pumpkin Bread

lightly adapted from Betty Crocker


  • 4 cups all-purpose flour
  • 1 tsp Salt
  • 2 tsp baking soda
  • ½ tsp ground nutmeg
  • 1 tsp Cinnamon
  • 2 cups Sugar
  • ¾ cup butter, soft
  • ½ cup water
  • 1 15.oz can Pumpkin
  • 1 cup plus two tablespoons miniature semi-sweet chocolate chips
  • 2 tbsp chopped pecans (optional)
  • 2 tsp Sugar


  • Heat oven to 350°F
  • Grease only the bottom of two 8x4 inch loaf pans with shortening; lightly flour over the tops of the shortening.
  • In a medium bowl stir flour, salt, basking soda, cinnamon and nutmeg, set aside.
  • In a large bowl beat 2 cups sugar and the butter with an electric mixer on medium speed for 1-2 minutes until creamy.
    Add eggs one at a time, beating well after each addition. Beat in pumpkin and water on low speed.
  • Add flour mixture and beat on low speed for one minute. Stir in chocolate chips.
    Pour into the pans, evenly and top with the pecans and remaining chocolate chips and two teaspoons of sugar.
  • Bake 1 hour and 5 minutes to 15 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes and remove to a cooling rack to continue to cool for a two hours.
  • Wrap tightly in plastic wrap.