Big Batch Pumpkin Chocolate Chip Bread


I am currently cruising away in the Carribean, but couldn’t leave you all high and dry without a delicious recipe for the week 🙂

So here lies my pumpkin chocolate chip bread recipe! It is just the right amount of sweet, spice and chocolate. It’s taken me a while to find a pumpkin bread recipe that I can’t stop eating, mainly because I’m picky and I like my pumpkin bread made a certain way. {All other bread, however, I am not so picky about and I consume with a vengeance.}

Well, folks, this is the best pumpkin chocolate chip bread recipe ever. AND, I love it because it takes an entire 29 oz can of pumpkin!! You know the big ones I’m talking about, right? I always open one of those up, pull out half a cup and end up tossing the rest because I never get around to making other pumpkin goodies. Soooo, I made a recipe that requires an ENTIRE HUGE CAN OF IT.

Waste not want not, ya’ll.

Or in my case, waste not want a lot.

Anyways, this recipe makes 5 loaves of pumpkin bread! FIVE! One for me, four for the freezer. Or friends. {But really, the freezer.}

I was never good at sharing. 😉

Hog or share as desired.




Hope you all enjoy this recipe! It’s a good one. Happy Monday, folks!


Big Batch Pumpkin Chocolate Chip Bread

Yield: 5 loaves

Prep Time:

Cook Time:

Total Time:


  • 3 cups granulated sugar
  • 3 cups light brown sugar
  • 2 cups vegetable oil
  • 8 large eggs
  • 6 2/3 cups all purpose flour
  • 4 teaspoons baking soda
  • 3 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon nutmeg
  • 1 1/3 cups almond milk or regular milk
  • 1 29-oz. can pumpkin puree
  • 2 12-oz packages mini chocolate chips


  1. Preheat oven to 350 degrees. Spray 5 loaf pans {9x5x3} with non stick spray, line each with parchment paper {optional} and spray paper lightly with more spray. Set aside.
  2. In an extra large mixing bowl, stir sugar and oil together to combine. Add in eggs and beat well. Scrape sides and stir again briefly.
  3. In a separate bowl, stir dry ingredients together. Alternate stirring in dry ingredients with almond milk beating on low speed until all just combined. Spoon in pumpkin and stir. Scrape sides and beat again so everything is incorporated evenly. Add in chocolate chips and stir. Divide evenly between prepared pans and bake 55-60 minutes or until toothpick comes out clean. Cool loaves in their pans 15-20 minutes and then remove to cool completely before slicing.

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  1. I’m 34 weeks preggers and making freezer meals and snacks to stock up – this recipe will be perfect! Thank you!

  2. Looks delicious, and hooray for using up the whole can of pumpkin! But I don’t own 5 loaf pans, so can you tell me approximately how much batter per loaf, since I’ll have to bake them one at a time?

  3. This looks amazing! And now that it’s officially fall, I can make it without being judged too harshly!! Not like that matters to me when it comes to pumpkin! Thanks for sharing!

  4. can I use cake flour instead? and what would happen if I used coconut flour (to make it paleo). is granulated sugar normal table sugar? I don’t know where to buy canned pumpkin in south Africa, can I use fresh pumpkin instead? what difference would it make if I used butternut? sorry for all the questions!

  5. I made this tonight! My oven must have been a bit off because they took much longer than expected and got a little toasty. I normally don’t like that toasty flavor, but even the brown parts were AMAZING! I have a bunch of friends due with babies this month and I’m so glad I’ll be able to freeze this bread and deliver some to them along with a lovely meal! Thanks for my new favorite pumpkin bread recipe, Lauren!



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