Pumpkin Chocolate Chip Bread Recipe | Lake Champlain Chocolates

October is the perfect time of year for baking! Be inspired by the changing leaves and pumpkins on every porch step. This Pumpkin Chocolate Chip Bread recipe makes the perfect Fall treat to pack in lunchboxes, serve for breakfast, or simply enjoy as an afternoon snack! For best results, store overnight before serving to allow the flavors and texture to develop.

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Yield: 1 loaf Pumpkin Chocolate Chip Bread
Ingredients
  • 1 cup pumpkin puree
  • 2 large eggs
  • 12 cup vegetable oil
  • 1 13 cups granulated sugar
  • 13 cup water
  • 1 teaspoon vanilla extract
  • 1 14 cups all purpose flour
  • 1 teaspoon baking soda
  • 14 teaspoon baking powder
  • 12 teaspoon nutmeg
  • 34 teaspoon salt
  • 34 cups chopped chocolate, we recommend our spicy chocolate bar or 72% extra dark chocolate bar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 12 cup vegetable oil
  • 1 13 cups granulated sugar
  • 13 cup water
  • 1 teaspoon vanilla extract
  • 1 14 cups all purpose flour
  • 1 teaspoon baking soda
  • 14 teaspoon baking powder
  • 12 teaspoon nutmeg
  • 34 teaspoon salt
  • 34 cups chopped chocolate, we recommend our spicy chocolate bar or 72% extra dark chocolate bar
Optional

Add pumpkin seeds or nuts!

Instructions
  • Preheat the oven to 350°F. Lightly grease and flour a 9x5 loaf pan.
  • In a large bowl, beat together the pumpkin puree, eggs, oil, sugar, water, and vanilla.
  • Add the flour, baking soda, baking powder, nutmeg, and salt, stirring just to combine.
  • Fold in chopped chocolate, and pour into the prepared loaf pan.
  • Bake for 50-60 minutes, or until a cake tester comes out clean.
  • Cool on a rack for about 30 minutes, then tip out of the pan and cool completely on the rack. Wrap tightly and store in a cool, dry place.