Chocolate Chip Pumpkin Bread | The Jewish Week | Food & Wine

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Chocolate Chip Pumpkin Bread

Pick your own gourd and bake a quick, seasonal treat.
Chocolate Chip Pumpkin Bread

Makes 1 loaf cake

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Tis the season … for pumpkin desserts. Wherever you go this time of year, pumpkin flavors abound, and for good reason – they're delicious. There has even been an outcry over the recent shortage of Pumpkin Spice Lattes at Starbucks. It's caused people to go into seasonal withdrawal.

Now, this is no latte, but it is a quick and delicious pumpkin flavored treat that you'll enjoy for breakfast, dessert or just a snack. Using canned pumpkin (never pumpkin pie filling, only the pure pumpkin stuff) is the easiest way to go, but if you have a lazy Sunday to kill then feel free to pick your own gourd and roast and puree the filling.



1/2 cup vegetable oil

1/3 cup water

1 teaspoon vanilla

1 1/4 cups sugar

1 cup pumpkin puree

2 eggs

1 3/4 cups flour

1 teaspoons baking soda

3/4 teaspoon salt

1 tablespoons pumpkin pie spice (OR 2 teaspoons cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon nutmeg and 1/4 teaspoon ground ginger)

1/2 cup chocolate chips


Whisk together the oil, water, vanilla, sugar and pumpkin until combined, then whisk in the eggs until well mixed.

Stir in the flour, baking soda, salt, spices and chocolate chips and mix just until no streaks of flour remain.

Pour into a greased 8×5" loaf pan and bake on 350 F for 60-70 minutes or until tests done.