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Pumpkin Chocolate-Chip Bread Recipe


Pumpkin Chocolate-Chip Bread Recipe
Photo by Jackie Burrell
The best care packages include baked goods, but finding recipes that are sturdy enough to travel - and survive the lag time in the college mail room - can be a challenge. A moist little loaf of pumpkin-chocolate chip bread will arrive looking - and tasting - as perfect as when it left.

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour, 40 minutes


  • 1 1/2 cups pureed pumpkin, canned is fine
  • 3 eggs
  • 2 cups sugar
  • 1/4 cup vegetable oil
  • 1/2 cup apple sauce
  • 2 1/2 cups all-purpose flour
  • 3/8 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup semisweet chocolate chips


1. Preheat the oven to 325 degrees.

2. Blend the pumpkin puree, eggs, sugar, oil and apple sauce in a mixer (or with a whisk) until smooth.

3. In a separate bowl, mix the flour, baking powder and soda, salt and spices until everything is evenly distributed. Blend the flour mixture into the pumpkin, just until the flour disappears.

4. Stir in the chocolate chips, then spoon the mixture into five mini-loaf pans, using disposable foil or cardboard pans if this is for a care package. Bake for 30-40 minutes, or until the tops are risen and browned, and a skewer, inserted in the center, comes out clean.

Note: This recipe also makes great muffins (bake for 15-18 minutes), full-sized loaves (bake 50-60 minutes) and cake (bake in a tube or bundt pan for 60 minutes, let cool, then dust with powdered sugar or frost with cream cheese frosting).

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