A Caucophony of Lifestyle

Pumpkin Chocolate Chip Loaf

Now that fall is upon us, I wanted to pass along my revised version of this recipe from allrecipes.com that I originally got from my sister.  This is one of my favourite fall desserts / breakfast pastries, and all the feedback is that it’s super moist.  I like that it’s moisture comes from the pumpkin puree, so as not to add any butter (ie. extra calories).  Definitely bake this until it’s cooked through, I’m saying 1 1/2 hours, but it can sometimes take longer depending on your oven:

Pumpkin Chocolate Chip Loaf:

  • 1 1/2 cups white sugar
  • 1/2 (15 ounce) can pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1/2 tablespoon  ground cinnamon
  • 1/2 tablespoon ground nutmeg (or add a full tablespoon of cinnamon if you don’t have any nutmeg)
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup miniature semisweet chocolate chips (I usually use the full bag, which makes it extra choclatey)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan (like you use for meatloaf or banan bread)
  2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips. Pour into loaf pan.
  3. Bake for 1  1/2 hours, or until an inserted knife comes out clean. Cool before removing from loaf pan, or cut directly from pan.



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