My mother's chocolate chip pumpkin bread is a force to be reckoned with. Growing up, our home became a factory of loaves every holiday season before she would package and send her specialty to neighbors, friends, and across the map to my expectant uncle in California. He asked specifically for it every year. Yes, it is that good.
After I left the roost, I made sure to learn the recipe and have made it my autumn tradition to bake as many loaves as I possibly can before the season expires. So flavor-rich, it's the perfect combination of spiced and sweet. And the bites of chocolate are the perfect complement.
Because I count you friends, I'm sharing my mom's beloved recipe here. Copy it down on your own recipe cards if you like. But, whatever you do, please, just make it. Your home will fill with a pleasing aroma, and your new friends will be thanking you between bites.
If you're looking for a housewarming or hostess gift or something to take along to a fall gathering, this is it. To sweeten the deal, I've created these printable labels for you to use on your loaves. I like to wrap them first in plastic or foil, before tying up in brown package paper with a nice ribbon or twine. These hand-lettered labels are the perfect final touch.
*The printable is compatible with Avery 5164 Shipping Labels.
Marilou's Famous Chocolate Chip Pumpkin Bread
Note: This recipe makes three loaves. The recipe can be divided, but it's advisable just to make the recipe as is, and either share or freeze the loaves you're not able to eat within the week.
• 3 cups sugar
• 1 (15 oz.) can pumpkin puree
• 1 cup vegetable oil
• 2/3 cup water
• 4 eggs
• 3 1/2 cups flour
• 1 tablespoon cinnamon
• I tablespoon nutmeg
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 cup chocolate chips
1. Preheat oven to 350 degrees F.
2. Grease (3) 9x5" loaf pans.
3. In a large bowl, combine sugar, pumpkin, water, eggs, and oil. Blend until smooth.
4. Blend in flour, cinnamon, nutmeg, baking soda, and salt.
5. Fold in chocolate chips.
6. Fill pans 1/2 to 3/4 full.
7. Bake for 1 hour, until knife inserted comes out clean.
8. Cool on a wire rack.
Enjoy, my friends!