Go Back

Chocolate Chip Pumpkin Bread

Servings 2 30 cm long cake pans
Author נטלי


For the cake:

  • 2 large eggs
  • 150 grams (3/4 cup) sugar
  • 50 grams (1/4 cup) light brown sugar
  • 425 grams (1 can) pumpkin puree
  • 125 ml. (1/2 cup) vegetable oil
  • 60 ml. (1/4 cup) milk or soy milk
  • ¾ tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. Pumpkin Spice optional
  • 240 grams (1 ¾ cups) all-purpose flour
  • 1 tsp. baking soda
  • 250 grams (1 bag) of chocolate chips


  1. Preheat oven to 170c degrees and grease the pans.
  2. In a large bowl, place eggs, sugar, brown sugar, pumpkin puree, oil, milk, salt, cinnamon and Pumpkin Spice and whisk until combined.
  3. Add flour and baking soda and mix until you get a uniform batter.
  4. Add almost all the chocolate chips (leave some for decoration) and fold gently until evenly spread in the batter.
  5. Pour the batter into the pans and straighten the top.
  6. Sprinkle with chocolate chips at the top of the bread.
  7. Bake for 35-45 minutes or until the pumpkin breads are golden, set and a skewer inserted in the center comes out with moist crumbs.
  8. Cool completely at room temperature and serve.

Recipe Notes

  • Keep the breads in a closed container for up to a week.
  • It is recommended to serve the bread at room temperature or warm.
  • I used a mixture of regular chocolate chips and mini chocolate chips. You can of course use only one type.
  • Instead of chocolate chips you can coarsely chop dark or milk chocolate.