Recipe | Chocolate Chip Pumpkin Bread

Arielle Forbes | Dr. Foodie


Fall is here, so that means I’ll be super basic and flood you with pumpkin based recipes. The first one is a delicious baked good that has a nice balance of chocolate without the overbearing taste of pumpkin.  I used dark chocolate to alleviate some of the guilt you may feel, if you’re that kind of person



1 3/4 cups flour

1 1/3 cups sugar

3/4 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp cloves

1/8 ginger

1 cup dark chocolate chips



1 tsp vanilla

2 eggs, room temperature

1/3 cup water

1/2 cup vegetable oil

1 cup canned pumpkin puree



Preheat oven to 350 degrees. Grease the bottom and sides of a loaf pan. Combine wet and dry ingredients in separate bowls. Gradually add the wet ingredients to the dry. Mix well, being careful not to over-mix. Pour batter in the pan and bake for 1 hour and 30 minutes until golden brown. Allow to cool before cutting. 


Posted on October 16, 2015 .