top of page
  • Writer's pictureMichelle Miller

Pumpkin Chip Bread - Yum!

This is one of my favorite fall recipes. The nicest part, aside from the yummy taste, is that it makes 3 loaves. Eat one now and freeze the other two for a later date. It can be a great hostess gift for Thanksgiving.


3 1/3 cups flour

1 tsp cinnamon

1 tsp nutmeg

2 tsp baking soda

1 tsp salt

3 cups of sugar

1/2 cup chopped pecans (optional - I don't use them)

1 cup cooking oil

4 eggs

2/3 cup water

1 tsp vanilla

16 oz can pumpkin

Semi Sweet chocolate chips (optional) - use to whatever quantity you like. I use a lot of them :)


Preheat oven to 350 degrees. Combine the dry ingredients in a large mixing bowl. Make a well in the center and add all of the wet ingredients. Mix together until smooth. Grease and flour 3 loaf pans (I use disposable ones). Divide the batter between the 3 pans. I try to push the batter to the outside so the middle is a little thinner so it's not undercooked. Back for 1 hour. If you don't put in the chocolate chips then you can sprinkle with powdered sugar while warm.


Recent Posts

See All


bottom of page