This Pumpkin Chocolate Chip Bread made with vanilla pudding makes this quick bread deliciously moist. Try it for breakfast or as an afternoon snack!
I've been making this recipe for Pumpkin Chocolate Chip Bread for YEARS! In fact, I think I originally cut it out of a Cooking Light magazine back in the early 2000's, but I've since changed it up a bit and made it my own.
When I was recently searching for the recipe here on my website and couldn't find it, I realized I never posted it..EVER!
So I found my old tattered recipe that has a ton of notes and substitutions on it and decided to make it once again. My family just loves it and I make it for them every year around this time. It helps get me in the mood for Fall (and all things pumpkin!).
Even though my youngest isn't a huge fan of pumpkin, she loves this bread because even though it's orange in color, the pumpkin doesn't overpower the flavor. Besides, she'll eat just about anything that's made with chocolate chips!
The last few weeks have been crazy busy around here and school and cheerleading has kicked in in full force. Quick breads like this Pumpkin Chocolate Chip Bread are perfect to eat on the run while she's heading to the bus in the morning or for a quick snack in the afternoon as we're driving home from practice.
I've mentioned before that I'm not a huge fan of baking; which is why most of my baking recipes are pretty much "dump and go"; meaning that I can just add all of the ingredients into a bowl (in no particular order), mix it up and bake. Simple + Easy and this recipe is no exception!
How do you make Pumpkin Chocolate Chip Bread?
To make this Pumpkin Chocolate Chip Bread you'll need pure pumpkin puree, granulated sugar, instant vanilla pudding, egg whites, all purpose flour, ground cinnamon, salt, baking soda, canola oil and mini chocolate chips. I prefer the chocolate smaller in this recipe, but you can use larger morsels.
Preheat your oven to 350 degrees F; then add all of the ingredients to a bowl and mix well with a wooden spoon. The batter should be pourable, but not too thick. Spray two regular sized loaf pans with cooking spray; then split the batter between the two pans. It should come up to about halfway in each pan.
Place the pans in the preheated oven and cook for approximately 55-60 minutes or until the bread is cooked through. You can test for doneness by gently touching the tops of the bread; if it springs back it's done or stick a toothpick or cake tester into the center and if it comes out clean it's cooked.
You can also make this Pumpkin Chocolate Chip Bread into muffins or cook them in mini loaf pans; however, the cooking time will need to be adjusted.
Sometimes I prefer them in muffin size so that I can freeze them and pull them out individually. ~Enjoy!
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Pumpkin Chocolate Chip Bread
Ingredients
- 1- 15(ounce) can Pumpkin Puree
- 2 c. Granulated Sugar
- 1- 3.4(ounce) package Instant Vanilla Pudding
- 4 Egg Whites
- 2 ½ c. All Purpose Flour
- 2 tsp. Ground Cinnamon
- 1 tsp. Salt
- 1 tsp. Baking Soda
- ½ c. Light Oil (olive, canola, grapeseed, etc)
- 1 c. Mini Chocolate Chips
- ¼ c. Water
Instructions
- Preheat your oven to 350 degrees F.
- Add all of the ingredients to a bowl and mix well with a wooden spoon. (The batter should be pourable, but not too thick.)
- Spray two regular sized loaf pans with cooking spray; then split the batter between the two pans. (It should come up to about halfway in each pan.)
- Place the pans in the preheated oven and cook for approximately 55-60 minutes or until the bread is cooked through. (You can test for doneness by gently touching the tops of the bread; if it springs back it's done or stick a toothpick or cake tester into the center and if it comes out clean it's cooked.)
Notes
Nutrition
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Debbie the NY Baker says
I make this quick bread year round - have to make sure I have enough canned pumpkin on hand! It also makes great muffins.
Carrie's Experimental Kitchen says
It does and it's one of my favorite recipes!