Arrow Created with Sketch. Back to The Recipes Chocolate Chip Pumpkin Bread Desserts np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 41 Ratings PRINT Prep Time 10 minutes Cook Time 60-75 minutes Serving Yield 2 loaves Whether you make it plain or chock full of chocolate chips, chopped nuts, and dried ginger, this pumpkin bread is autumn in loaf form. Like any quick bread, it comes together in a flash and stays tender and moist right out of the oven and beyond. Serve for dessert or add to your Thanksgiving spread! By: Family Farm Team (adapted from Organic Runner Mom) Ingredients 1 fifteen-ounce can pure pumpkin puree (see notes) 1 cup coconut oil or butter, melted (see notes) 4 large Pete and Gerry’s Organic Eggs 2/3 cup water 2 teaspoons vanilla extract 1 cup sugar 1 1/2 cups brown sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 4 teaspoons ground cinnamon 3/4 teaspoon ground ginger 3/4 teaspoon ground nutmeg 2 cups add-ins (chocolate chips, chopped nuts, dried ginger chips or all of the above), optional Nutritional Information Serv. Size: 1 slice, Servings: 20 Amount Per Serving: Calories 420, Fat Cal. 160, Total Fat 18g (28% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 240mg (10% DV), Total Carb. 60g (20% DV), Fiber 3g (12% DV), Sugars 39g, Protein 5g, Vitamin A (50% DV), Vitamin C (0% DV), Calcium (6% DV), Iron (10% DV), Vitamin D (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions STEP 1 Place oven rack in the middle of oven and preheat to 350F. Grease two 9” x 5” x 2.5” loaf pans if using add-ins (if making a plain loaf, 8” x 4” x 2.5” pans also work). STEP 2 Combine all wet ingredients in a large bowl (pumpkin purée, melted butter or coconut oil, eggs, water, and vanilla) either whisking by hand or using a mixer on low speed until well blended. Stir in both sugars until well combined. STEP 3 In a separate bowl, mix together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. STEP 4 Add the dry ingredients to the wet ingredients and mix until the batter is well combined and smooth. STEP 5 If using, stir in add-ins such as chocolate chips and nuts just until evenly distributed. STEP 6 Divide mixture equally between the two greased loaf pans and shake the pans to roughly level out the batter. STEP 7 Bake the loaves for 60-75 minutes, gently rotating the pans in the oven halfway through baking. The loaves are ready when the top cracks, the surface feels firm and set, and a toothpick inserted into the center of the loaf comes out clean (if the top begins to get too dark during baking, you can carefully tent it with foil to prevent further browning). STEP 8 Remove loaves from the oven, and allow them to cool for at least 15 minutes before turning them out to cool to room temperature on a wire rack. Farm Team Tips: Be sure to select pumpkin purée and not pumpkin pie filling, which contains other added ingredients. You can substitute any kind of liquid vegetable, nut, corn or grapeseed oil in place of the butter/coconut oil if you prefer. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Karen October 14, 2022 I loved it. Reply Page 1 Created with Sketch. Michele Jaffee November 11, 2020 Exceptionally flavorful with a good amount of spice and pumpkin flavor. I made it with mini chocolate chips and chopped walnuts. Reply Page 1 Created with Sketch. 1 Reply [email protected] November 11, 2020 Thank you Michele! We're thrilled to hear you enjoyed this recipe. That's a great combination of add-ins too. Reply Page 1 Created with Sketch. Kathy November 11, 2020 Can you substitute Greek yogurt for the “liquid” , and at ratio of 1:1? Reply Page 1 Created with Sketch. 1 Reply [email protected] November 11, 2020 Hi Kathy, we haven't tried doing so but certainly won't stop you from experimenting. Because Greek yogurt is typically on the thicker side, you may still need to add some liquid to get the batter consistency just right. Please let us know if you give this a try and how it comes out! Reply Page 1 Created with Sketch. Monica November 10, 2020 Simple. Easy. Delicious. We threw all the add ins. Made early this am. It’s our new fav🤗 Reply Page 1 Created with Sketch. 1 Reply [email protected] November 10, 2020 Yay! We are so happy to hear you enjoyed this recipe. Depending on what add-ins you use, you can definitely can transform the recipe too. Never gets old, if you ask us! Reply Page 1 Created with Sketch. Kitty November 10, 2020 Sounds good Reply Page 1 Created with Sketch. 1 Reply [email protected] November 10, 2020 So good! We hope you will give it a try! Reply Page 1 Created with Sketch. Chatita November 09, 2020 We gotta’ try this! Reply Page 1 Created with Sketch. 1 Reply [email protected] November 09, 2020 We hope you enjoy! Reply Page 1 Created with Sketch. Jan Dudley November 08, 2020 It sounds so wonderful and I have the needed ingredients! That's huge. Reply Page 1 Created with Sketch. 1 Reply [email protected] November 09, 2020 We love this recipe and hope you do too! Reply Page 1 Created with Sketch.