Recipe By SueHoo
Published Jun 19th
Prep - Cook - Additional - Ready In -
Servings 1 5x7-inch loaf Calories 355.1

This is a yummy recipe I got from a real estate agent who used to leave whole pumpkins on our doorsteps around Halloween time. Super easy and quick to prepare! My family LOVES it!

Recipe Ingredients

  • cooking spray
  • 1 ⅓ cups all-purpose flour
  • 1 ½ cups white sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon baking powder
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • ⅓ cup water
  • 2 eggs
  • 1 cup semisweet chocolate chips
  • ½ cup chopped toasted almonds

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x5-inch loaf pan with cooking spray.
  2. 2 Mix flour, sugar, baking soda, salt, cloves, cinnamon, nutmeg, pumpkin pie spice, and baking powder together in a large bowl. Add pumpkin puree, vegetable oil, water, and eggs; beat until well incorporated and smooth. Gently stir in chocolate chips and almonds. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 1 hour and 15 minutes. Let cool in pan for 10 minutes before transferring to a wire rack to finish cooling.

Nutrition Facts

  • Calories 355.1
  • Carbohydrate 50.1 g
  • Cholesterol 31 mg
  • Fat 16.4 g
  • Fiber 2.7 g
  • Protein 4.9 g
  • Saturated Fat 4.2 g
  • Sodium 322.1 mg
  • Sugar 34.1 g


  1. Perfect pumpkin bread. This recipe makes 2 full loaves of bread.
  2. I left out the almonds and added more chocolate chips according to my taste preferences. The bread seemed overbaked on the outside but was so moist on the inside that it fell apart as I sliced it. I brought what I could salvage to church for Bible class and heard many compliments. It's really good!
  3. Yum! I used 3/4 cup white sugar and 1/4 cup brown and 3/4 cup of coconut instead of chocolate chips and almonds. Moist and delicious. Kids and hubby loved it too.
  4. Different lighter flavor than my traditional pumpkin bread recipe. I left out the chocolate chips and almonds and decreased the sugar to 1-1/4 cups - you can't tell the difference. I baked it in 2 smaller pans and they were done in 45 minutes. One loaf for my family and one loaf to share!
  5. Really really good snack bread. I didn't have any almonds and it was still excellent. It's also great for slicing thick and freezing for school lunches.
  6. This is absolutely an awesome bread. Next time I will cut back on the sugar because the chocolate chips add sweetness. This is a keeper!
  7. Yummy yummy.....YUMMY! Need I say more?
  8. This loaf is TASTY. Kids couldn't tell it had pumpkin in it. I used cold mashed roast pumpkin and decreased the amount of chocolate chips. I also didn't use any almonds because I didn't have any. A very light moist loaf.
  9. Nice smooth texture moderate spice and easy to make. I combined all the dry ingredients and added the mixed wet ingredients (this includes the sugar) mixing until smooth. Omitted the almonds and folded in the chocolate chips. These make good muffins as well as mini loaves. An delightful fall treat!

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