Thursday, March 8, 2012

Chocolate Chip Pumpkin Bread/Muffins

I like this recipe because it's not too pumpkin-y and its very moist. Warning- makes a pretty big batch so either 1/2 it or be sure your family is big :) Lol some of you will not have that problem. By the way I've been doing a lot with pumpkin recently because my mom bought a bunch of huge pumpkin cans (they were on sale of course).


  • 3 cups white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 cup vegetable oil
  • 2/3 cup water
  • 4 eggs
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
  2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. 
  3. For bread bake for 1 hour, or until an inserted knife comes out clean. For muffins bake for about 40 min or until an inserted knife comes out clean. Cool on wire racks before removing. 
*I didn't use nutmeg. I don't think I ever have.
*Using normal chocolate chips work just as well as the mini.

Props to one of my fav online sites for recipes: