Chocolate Chip Pumpkin Bread


First of all, I was honored to contribute to The Hub, the blog of YALSA, or the Young Adult Library Service Association, for their Teen Blogging Contest today. You can view my post, in which I talk about To Kill a Mockingbird, here! :) {It should go live at some point today – I’m just not sure when!}

Chocolate Chip Pumpkin BreadAnyhoo, October is soon coming to a close, but I see that as even more reason to whip up a loaf of chocolate chip pumpkin bread. Pumpkin is one of my favorite ingredients to bake with; its ease of use and distinct flavor is perfect for muffins and breads. Pairing it with chocolate just makes it all the better! Therefore, it should be no wonder that the first recipe I tried from the Sally’s Baking Addiction cookbook was this tasty bread. With a simple batter and relatively quick bake time, this bread is bound to be made again and again, even as autumn comes and goes.

Chocolate Chip Pumpkin Bread Adapted from Sally’s Baking Addiction by Sally McKenney {original recipe can be found here}


  • 1 and 1/4 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 and 1/2 cups canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup orange juice
  • 2/3 cup mini semi-sweet chocolate chips

to make

  1. Preheat oven to 350ºF.
  2. In a large bowl, stir together the flours, baking soda, spices, and salt.
  3. In another bowl, whisk together the eggs and sugars. Add in the pumpkin, oil, and orange juice.
  4. Combine the wet and dry ingredients. Take care not to over mix; your batter should be lumpy.
  5. Fold in the chocolate chips.
  6. Grease a 9-inch by 5-inch loaf pan. Pour batter into pan.
  7. Bake bread for sixty to seventy minutes. Halfway through baking, loosely cover the bread with aluminum foil so the top does not brown too much. Your bread is done when a toothpick inserted in the center comes out clean.
  8. Let the bread cool before removing from pan.
  9. Enjoy!

Have an amazing Monday!


3 thoughts on “Chocolate Chip Pumpkin Bread

  1. […] what i baked: I made many old favorites in the kitchen this past month, but I managed to sneak in a few new recipes as well! Make good use of leftover Halloween candy and whip up a batch of M&M Cookies, or take advantage of what’s left of “pumpkin season” and try a loaf of Chocolate Chip Pumpkin Bread. […]


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