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Pumpkin Chocolate Chip Bread

There is nothing more quintessential fall than a delicious batch of my Pumpkin Chocolate Chip Bread!   My classic pumpkin bread includes the secret ingredient of sour cream to help add moisture making this an ideal Fall staple! 

Simple, delicious, and easy – this pumpkin chocolate chip bread is the perfect recipe for the holidays, cool temperatures of fall, or truly any time of the year!

Best Recipe Ever: Pumpkin Chocolate Chip Bread

It’s definitely pumpkin time!  The grocery stores have started stocking fresh pumpkins and the shelves for canned pumpkin puree are always empty.  As always, my first pumpkin recipe of the season is this bright orange pumpkin chocolate chip bread! 

When I first saw a similar recipe on Fever Avenue, I knew I had to adjust the measurements and make it on my own.  The bread is full of pumpkin flavor and when eaten warm…oh that chocolate gooeyness is TO DIE FOR! 

Pumpkin Bread Recipe – SUCCESS!!

When I first made this recipe, I never knew so many people could enjoy it as I have with my family.  I mean, it’s delicious, but the incredible outpouring of love for this recipe was just near insanity to me!  Below are some of the updates from when I first posted this recipe. 

UPDATE (8/13): This is the #1 recipe on my blog with more than 128,000 pins on Pinterest!  THANK YOU to everyone who has shared, made, and loved this recipe! 

UPDATE (11/16): Crazy that this simple quick bread is still the #1 recipe on my site!  Someday I should probably make it again and take more photos!! HA

Once again, I am in awe of how amazing this recipe is, but also for the support and love others have shared. It is indeed, an incredible pumpkin bread recipe!

Variations on Pumpkin Bread Chocolate Chip Recipe

In many of the emails, comments, and responses I have gotten on this recipe, people have mentioned their own small variations.  While the core recipe has remained the same, and is still my personal favorite, others have tweaked it for their preferences. I thought I would share some of those suggestions here for you to consider. 

  • Add chopped pecans or walnuts to the batter
  • Substitute chocolate chips with white chocolate chips or caramel chips or butterscotch chips
  • Mix in shredded coconut and substitute ¼ cup of pumpkin puree with crushed pineapple
  • Add a cheesecake swirl to the middle of the bread
  • Mix in ¼ cup unsweetened cocoa powder in place of ¼ cup flour
  • Make your own homemade pumpkin pie spice blend

This pumpkin banana bread with chocolate glaze is another great sweet breakfast bread variation you could try!

Can I freeze this pumpkin bread recipe?

Yes!  This is yet another reason why I love this super easy bread recipe.  If you ever thought to make pumpkin bread easy for sharing, make it in double or triple batches!  You already have the ingredients out on the counter, and the oven is on, why not make extra? 

When I make extra loaves of this pumpkin bread, I will do one of the few things for freezing. 

  • Allow the bread to cool completely before wrapping in plastic wrap then placing inside a labeled and dated gallon freezer bag.  This is ideal for when you want to make ahead to gift whole loaves
  • Bake in disposable aluminum loaf pans and allow to cool before wrapping the entire pan and bread in plastic wrap to go into freezer bags like above.  This is great for reheating the bread in the oven or gifting. 
  • Allow the bread to cool, then slice into servings and separate each slice with waxed paper before stacking in a gallon freezer bag or large airtight freezer storage container.  This allows you to grab a single piece at a time for a fast treat. 
  • Pour into lined muffin/cupcake tins to make individual servings and drop into a freezer storage bag once cooled completely.

Is this the Pioneer Woman pumpkin bread?

No.  This is not the Pioneer Woman recipe for pumpkin bread.  It is better! At least, I think so! It is definitely similar to the one she has made popular, but I believe that this one is a much better recipe. 

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

Yield: 1 loaf of bread
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

Ingredients

  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 tsp vanilla
  • 3 eggs
  • 1/4 cup sour cream
  • 3/4 cup vegetable oil
  • 1 2/3 cup flour
  • 1 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup + 1/4 cup chocolate chips, divided
  • powdered sugar, to garnish

Instructions

  1. Preheat oven to 350 F degrees. Grease & flour loaf pan. (I also lined mine with parchment paper.)
  2. In large bowl, sift together the flour, sugar, baking soda, baking powder and salt TWICE.
  3. In a medium bowl, combine the pumpkin, eggs, oil, vanilla and sour cream until smooth.
  4. Make a well in the flour mixture and pour in the wet ingredients. Whisk together until smooth.
  5. Fold in 1 cup of chocolate chips.
  6. Pour into prepared loaf pan. Sprinkle 1/4 cup chocolate chips on top.
  7. Bake 60-75 minutes or until a toothpick comes out clean.
  8. Cool in pan on a wire rack 20 minutes before removing to wire rack to cool completely.
  9. Dust top with powdered sugar to garnish.

Make sure you check out more of my favorite pumpkin recipes.  My classic pumpkin roll and pumpkin spice latte layer cake are both very popular.  If you want something a bit easier to make, you can’t go wrong with pumpkin spice cupcakes or pumpkin spice molasses cookies

125 comments

  1. rosemary

    this looks amazing and always looking for ways to use sour cream in recipes Must try soon
    thank you !!

    Reply

  2. Jaime

    I love loaf bakes and pumpkin, and chocolate…and this would be so right up my alley!! Love the photos too, I can see a little oozy pumpkin puree and that makes me feel warm for winter already.

    Reply

  3. mallory @ totalnoms

    Pumpkin and chocolate are a surprising couple of ingredients that are MADE for each other! Can’t wait to try this recipe! 🙂

    Reply

  4. Jasmijn

    Making it now! 🙂 Thank you!

    Reply

  5. Sharon Naylor

    Made this recipe this morning…and it is Awesome beyond belief. The house smelled wonderful while it was cooking, and it was truly the best combination of pumpkin cake and chocolate I’ve ever tasted. Hubby and I have polished off way too much of it in one day…it’s that good. I’ll make this to welcome new neighbors, serve it at Thanksgiving, bring it as a hostess gift…this is a treasure.

    Reply

    1. Betsy ~ @JavaCupcake

      Oh fabulous Sharon! I’m glad you enjoyed it! I finished off the last of the loaf I made this morning. SOOO YUMMMY!

      Reply

  6. Gigi Cuccaro

    I’m off this weekend. It is supposed to be a rainy weekend in San Antonio! Bring on the rain. Perfect sleeping in weather and for baking! Can’t wait to make this lovely pumpkin loaf studded with gooey chocolate chips! Oh my, my house will smell heavenly!
    <3

    Reply

  7. Stephanie

    What would happen if you used pie filling instead of the puree?

    Reply

    1. Betsy ~ @JavaCupcake

      It would vastly change the texture and flavor of the bread. It’s best to use the basic puree so you can control the spices/seasonings in your bread. I don’t add any extra cinnamon/nutmeg, etc to this bread so that it tastes more like pumpkin than it does like spices. BUT, if you like the flavor of the spices, you could use the pumpkin pie in a can. It’s just my preference and not as good with the pie mix.

      Reply

  8. colleen

    THank you so much for the conversions i am going to try and make it this weekend… Happy fall.

    Reply

    1. Betsy ~ @JavaCupcake

      Super! Let me know how it works out for you!

      Reply

  9. Allison

    Where do you find pumpkin puree?

    Reply

    1. Betsy ~ @JavaCupcake

      It’s in the baking isle by the pie cherries. There is usually the “pumpkin pie” cans and then the pumpkin puree. Get the puree, not the pie mix. 🙂

      Reply

  10. Brooke

    Pinned this last night. Baking it today. Sounds amazing and cannot wait for the husband to try it. Thanks so much for sharing it on your site.
    Here’s to health, happiness and good food.

    Reply

    1. Betsy ~ @JavaCupcake

      Awesome! Let me know how you like it!

      Reply

  11. master chef

    WOW, looks amazing 🙂 Love your blog

    Reply

  12. heather

    Can I make this into muffins? What do I need to adjust to do that: time, measurements?

    Reply

    1. Betsy ~ @JavaCupcake

      I’m sure you could… I bake all my cupcakes at 350 for 17-20 minutes. Just check them with a toothpic and rotate the pan after 15 minutes! Let me know how it turns out for you! (PS… a cinnamon crumble on top would be heavenly!)

      Reply

  13. Anna

    I just made this and forgot to add the darn chocolate chips. Shoot. It is definitely taking longer than 20 minutes to bake though.

    Reply

    1. Betsy ~ @JavaCupcake

      Bummer! You could always make a chocolate glaze for the top! And you’re right about the time… I need to update that!

      Reply

      1. Meryl Japha

        What size loaf pan should be used?

        Reply

  14. Hannah L

    I made this for my husband and family and coworkers and it was a hit! Everyone loved it! It’s so easy, thanks for sharing!

    Reply

    1. Betsy ~ @JavaCupcake

      Awesome! I’m glad you enjoyed it!

      Reply

  15. Lauren

    Just made this tonight and it is wonderful! By request of my mother, i folded in walnuts and put the chips just on top, halved the oil and used applesauce for the other half, and used splenda blend in replace of straight sugar and it still came out fabulous. Would definitely be making this again, maybe also with some pumpkin spice. Great recipe!

    Reply

  16. Mandy

    I made this yesterday and it did not turn out good. The flavor combination was good, but the bread took over one hour to bake and it was way too dense and greasy.

    Reply

    1. Betsy ~ @JavaCupcake

      I’m sorry to hear that Mandy! You could try cutting back the oil and subbing applesauce! Some people have told me that they did that and the bread was wonderful. And yes… sometimes breads like that do take a long time in the oven. Do you have a thermometer in your oven to check the temperature? Let me know if you try it again!

      Reply

  17. Tina Nordlund

    I made your recipe yesterday for my son’s class bingo night! Absolute success! I did add about 1/2 tsp all spice to the dry ingredients and it was fantastic!! Thank you so much for the inspiration!

    Reply

  18. Karen

    Ok i just made this. Doesnt have any flavor, but i didnt use pumpkin puree, just a can if pumpkin. Is that the problem? And it took like 15 mins more to cook. Where do find pumpkin puree? My supermarket Giant jyst has pumpkin.

    Reply

    1. Betsy ~ @JavaCupcake

      I’m sorry to hear that. You can typically find pumpkin puree on the baking isle next to the pie cherries. Let me know how it turns out if you try it again!

      Reply

  19. Allison

    I made this today, but the center didn’t cook well and was mushy 🙁
    The toothpick came out clean and the outside looked almost overdone.
    Do you have any suggestions for fixing this? It was very tasty & I would like to try again!

    Reply

    1. Betsy ~ @JavaCupcake

      I’d suggesting checking the temperature of your oven. It sounds like it might be cooking too cool. Head to the grocery store and buy one of those hanging thermometers and place it in the center/back of the oven. Turn it to 350 and let it heat up. I have to typically set my thermostat 10 degrees higher to get it to the temp. I actually want. If your oven temp is accurate, make sure you rotate your pan 1/2 way through baking. This will help ensure that all of the bread is baked evenly. Good luck and let me know how it turns out if you try it again!

      Reply

  20. Andrea

    I am getting ready to bake this right now. Keeping my fingers crossed that it turns out.

    Reply

    1. Betsy ~ @JavaCupcake

      Good luck! Let me know how it turns out! xoxo

      Reply

  21. Eryn

    I am going to make 2 loaves. One for the hubby and I and one for a gift. How perfect. Thank you for the recipe! <3

    Reply

  22. Erin

    Could you use greek yogurt in place of the sour cream and have it taste similar?

    Reply

  23. Caitlin S.

    Excited to try this recipe tonight. I hope it will work with gluten free flour! Thank you for the recipie!

    Caitlin from Pumps to Pumas

    Reply

  24. Gail

    Have you tried using applesauce in place of the oil?

    Reply

    1. Betsy ~ @JavaCupcake

      Not for this bread, but for others I have. It may turn out more dense, but I’m sure will be delicious!

      Reply

  25. Miranda

    I just made this, but used 2 cups of flour, 1/2 cup brown sugar, 1/2 cup white sugar, and white chocolate chips instead of the milk chocolate chips. It turned out amazing! had to bake it for an extra 10 minutes, but its delicious!

    Reply

  26. Mary Anne

    I’m wondering if I can make my own pumpkin puree out of the pumpkin guts I just carved out of our Jack-O’Lantern this evening for the trick or treaters and add some pumpkin spices. Any suggestions? Thank you !

    Reply

    1. Betsy ~ @JavaCupcake

      Hi Mary Anne – Pumpkin puree is made from the flesh, not from the “guts”. I have made my own in the past and it’s super simple! Check out this tutorial from The Pioneer Woman! http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/

      Reply

  27. Katie Midnight

    I made this today but replaced the chocolate chips with Hershey’s Cinnamon Chips and topped with a brown sugar crumble and it was HEAVEN! The bread is amazing – I did add a dash of pumpkin spice to it as well. (Just made chocolate chip pumpkin cookies two days ago so wanted to switch it up) Half a loaf gone already. Thanks for such a great, and easy, recipe!

    Reply

    1. Betsy ~ @JavaCupcake

      Cinnamon chips sounds delish! YUM!

      Reply

  28. Chancy Smith

    What about adding Nutella? Could you swirl in tablespoons of Nutella instead of the chocolate chips?

    Reply

  29. Shayna Lavi

    Made this loaf today in honour of Halloween. Came out PERFECT. Exactly like the picture, and tasted wonderful. It was easy to make, too! Thanks for the recipe.

    Reply

    1. Betsy ~ @JavaCupcake

      AWESOME! 🙂 I’m so happy you loved it as much as I did!

      Reply

  30. Paulette

    Can u substitute plain yogurt for the sour cream?

    Reply

  31. Courtney

    I made this last night and it was absolutely divine! And the smell of my house was definitely an added bonus! I did make my own pumpkin puree, because there is just something about making things completely from scratch that I truly love.. And I may or may not have thrown in a little extra chocolate chips than this called for! 😉 But other than that, I followed this recipe exactly (with a little added baking time) and it came out wonderfully. Will be making again!

    Reply

    1. Betsy ~ @JavaCupcake

      Homemade pumpkin puree is THE BEST!!!!!!!

      Reply

  32. Kristi

    How would I make a brown sugar or cinnamon crumble to put on top of the bread?

    Reply

    1. Betsy ~ @JavaCupcake

      Here’s a basic crumb topping recipe:
      Crumb Topping:
      1 1/4 cups all purpose flour
      1/2 cup brown sugar
      1 1/2 tsp ground cinnamon
      1/4 tsp ground nutmeg
      1/4 tsp salt
      1/2 cup butter, melted and cooled

      In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg and salt. Pour melted butter over flour mixture, and stir with a rubber spatula until large, moist crumbs form. Evenly distribute over batter before baking.

      Reply

  33. Caitlin

    Made this today. It’s really good, but I feel like it’s missing something. I didn’t have sour cream, so I used greek yogurt instead, maybe that’s why. But I think some type of spice would help, possibly cinnamon? What do you think? Other than that, it was delicious!

    Reply

    1. Betsy ~ @JavaCupcake

      This bread isn’t meant to be filled with spices…. just the flavor of pumpkin and the chocolate. I know some prefer it with spices, so next time add some cinnamon and nutmeg! YUM! And I’m sure the flavor wasn’t changed with the yogurt… just made healthier! <3

      Reply

  34. Cindy

    This is in the oven now… I was surprised that it did not have any spices in the recipe. Then thought because of the chocolate chips maybe it didn’t need any….. I just used libbys 100% pumpkin in a can…. Hope this is what was meant by pumpkin puree????

    Reply

    1. Betsy ~ @JavaCupcake

      As long as it wasn’t the pumpkin pie mix, you’ll be good! 🙂

      Reply

  35. Jamie

    I’ve made this twice now and it’s delish! I used Greek yogurt instead of the sour cream. The 2nd time I reduced the sugar, oil and choc chips by about 25% and it’s still very rich. I also added 1.5 tsp of pumpkin pie spice because while the 1st bread was very tasty, it didn’t have too much of a pumpkin flavor. Will use this again and again, thanks!

    Reply

  36. drlinda

    About to make more of this bread! LOVE this recipe!

    Reply

    1. Betsy ~ @JavaCupcake

      <3 I love that you love it! <3 xoxo

      Reply

  37. Hannah

    What kind of flour do you use? I can’t wait to try it.

    Reply

    1. Betsy ~ @JavaCupcake

      All purpose flour! 🙂 Let me know how it turns out! xoxo

      Reply

  38. Jennifer

    This bread is absolutely amazing! I made it several weeks ago for a get together with some friends and lets just say it didn’t last long. I will be making it again for my families Thansksgiving feast and plan on doubling the recipe to make sure every gets plenty. Thank you so much for posting it your website is terrific!

    Reply

    1. Betsy ~ @JavaCupcake

      I’m so glad you and your family enjoy it!!! xoxoxo <3

      Reply

  39. Lisa

    I made this last night to take to a Thanksgiving gathering today, and I made just a few substitutions, with using a 1/2 cup unsweetened applesauce & 1/4 cup pumpkin for the oil, greek yogurt for sour cream, white whole wheat flour, and a 1/2 cup of Truvia baking blend for 1 cup sugar. The end result is so incredibly moist and the pumpkin flavor is amazing. I also used dark chocolate chips, 1/2 cup for batter and 1/4 cup for top. This will be a regular in my kitchen for sure for every holiday gathering. Happy Thanksgiving!

    Reply

  40. Lesleigh

    Hi,
    What do you mean by “TWICE” when you say: “In large bowl, sift together the flour, sugar, baking soda, baking powder and salt TWICE.”
    split it into two parts?

    Reply

    1. Lesleigh

      Okay I’m a dork, just looked up “sifting”… I think I need to buy a sifter. Thanks (can you tell I’m not the best cook/baker? haha). Wish me luck!!

      Reply

  41. mave

    love the recipe as do family and friends! thank you! did couple of modifications though…apple sauce instead of oil. added 3/4 cup walnuts to add crunch 🙂

    Reply

  42. New user

    I just made this earlier today. It is AWESOME! I am a very amateur baker and this was super easy to make! Thank you!

    Reply

    1. Betsy Eves

      Awesome!! 🙂 I’m glad you loved it!!!!

      Reply

  43. shannon

    I tried this recipe today to send to my daughter at college, it looks great but when I tasted it there is no taste..no pumpkin taste at all. Not sure what I did wrong???

    Reply

    1. Betsy Eves

      I’m not sure! Some people said they enjoyed an added flavor of cinnamon and nutmeg or pumpkin pie spice. Maybe try that in your next batch! Sorry it didn’t work out for you this time!

      Reply

  44. Melissa @ My Recent Favorite books

    This sounds like a wonderful Dessert! =)
    I love Pumpkin and chocolate chips together.

    I recently pinned to my Recipe board, and it has been “repinned” several times!

    Reply

    1. Betsy Eves

      Awesome! Thanks for Pinning!

      Reply

  45. Candace

    I made this last night! I used a jar of baby pears in place of half of the oil and I used yogurt instead of sour cream. Also I added about a teaspoon of pumpkin pie spice. Oh and I made it into muffins because I didn’t have an hour and a half. I baked them at 350 for 17 minutes and they came out PERFECT. I ate 4 within an hour of taking them out of the oven! I had to put the rest in the freezer so I wouldn’t eat them all. Thank you for such a delicious recipe!

    Reply

    1. Betsy Eves

      Candace- The way you made them sound DELISH!!!!! I’m glad you loved this recipe as much as I did! <3

      Reply

  46. dana

    If I replaced the oil with butter, would you use the same amount, or reduce it a bit? Thanks!

    Reply

    1. Betsy Eves

      Not sure… I’ve never tried that. Maybe try looking up substitutions online… there are some charts for that. Sorry I couldn’t be of more help with that! Good luck!

      Reply

  47. Vicky

    I made this tonight. I split it into two pans. It was absolutely amazing. Thank you so much!

    Reply

    1. Betsy Eves

      YAY! Glad you loved it!! xoxo

      Reply

  48. Sandra Moreno

    What does it mean salt twice? Use a full teaspoon instead of half?
    And the vanilla, is that vanilla extract?
    Thank you!

    Reply

    1. Betsy Eves

      It means sift together the dry ingredients at least twice. You want them well incorporated together. And yes, vanilla extract.

      Reply

      1. Sandra Moreno

        Thank you! I’m new to baking so every piece of new information helps

        Reply

  49. Sarah

    I just made this using all gluten free ingredients & it came out amazing! My husband doesn’t like pumpkin & even he loves it!

    Reply

    1. Betsy Eves

      Sarah – I’d love to share the gluten free recipe on my blog if you’d care to send it to me! THANKS!

      Reply

  50. Lee

    So I was going to try this toady! So what is the actual time of baking, you said you needed to update it? I know I’ve made similar breads before that we’re 45-1hour! Can you please let me know?

    Reply

    1. Betsy Eves

      This bread is very dense and I found it took longer to bake! Check it after 45 minutes and use your best judgement from there! 🙂 Happy Baking!

      Reply

  51. Lee

    Just made it and it turned out great. Took an hour and a half, and had to cover the last twenty minutes with tin foil so the top wouldn’t burn. Love it!!

    Reply

  52. Nicole

    Would it be super detrimental to the recipe if I didn’t include sour cream? What about greek yogurt?

    Reply

    1. Betsy Eves

      You could definitely replace it with greek yogurt. I wouldn’t omit it though. 🙂

      Reply

  53. Nicole

    OMG I just read your bio! I’m an Army wife living in Germany too!!! Small world

    Reply

  54. Amanda

    Making this for after dinner tonight. Can’t wait to try it.

    Reply

  55. Mai

    My son made this in his cooking class in daycare (he’s 3) & it was a huge hit!! I had to get the recipe & make it at home! This recipe is so simple, yet so good! 🙂

    Reply

  56. sara

    What do you mean TWICE in step #2???

    Reply

    1. Betsy Eves

      Sift the ingredients together twice…. so they are thoroughly incorporated.

      Reply

  57. Julie

    Making this today. Havi g company for dinner and my husband is bringing the leftovers to work tomorrow. Cant wait to taste it.

    Reply

    1. Betsy Eves

      YUM! Let me know how much you loved it!

      Reply

  58. Yanels

    This is delicious. The bread is still in the oven, but I doubled the batch and made muffins with half, and they are so good. Very fluffy and moist.

    Reply

  59. Tracey

    In the oven right now!

    Reply

  60. Camille

    I made this today and it was DELICIOUS! I doubled the recipe and was able to make three loaves. Very very good!!

    Reply

    1. Betsy Eves

      Three loaves! AWESOME! 🙂

      Reply

  61. pepsigall

    What if you are using the pampered chef mini loaf pan ?

    Reply

  62. Ginny

    I assume you can piree real pumpkin and use that???

    Reply

    1. Betsy Eves

      Yes, absolutely. Just bake the pumpkin then puree it. 🙂 Since real puree is high in water, be careful not too add more than you need.

      Reply

  63. Linda Belcher

    This is just the best of two worlds – pumpkin and chocolate. My loaf may not last until Thanksgiving dessert.

    Reply

  64. crystal

    We are a dairy, nut and soy free family so what could I use in place of yogurt or sour cream?

    Reply

    1. Betsy Eves

      Oh, that’s a tough one. I’m sorry to say, I don’t have an answer for you. What do you drink at home as a milk substitute? Maybe try that… but I can’t guarantee it will work since I’ve never tired it. Sorry I can’t be of more assistance… I wish I was a nutritionist!

      Reply

      1. crystal

        Rice milk, will that work? I wasn’t sure since yogurt or sour cream are thick.

        Reply

        1. Betsy Eves

          I can’t guarantee it will be the same, since I’ve never baked with rice milk. But, I’d definitely give it a try! 🙂 Let me know how it works out… Good luck!

          Reply

          1. Kathy

            Just use vegan sour cream or vegan yogurt.

            Reply

  65. James

    Does this call for semi-sweetened chips or not? Would using semi-sweet chips make much of a difference if so?

    Reply

    1. Betsy Eves

      Use whatever kind of chips you want!! 🙂 Sometimes, I even use cinnamon chips in it! YUM! 🙂

      Reply

  66. Amanda

    Every time I make this it never lasts 24 hours, it’s gobbled up just as quick as it cools off enough to cut and eat! SO delicious, thank you for sharing this recipe.

    Reply

  67. Karissa

    You do think I could multiply the recipe and adjust the baking time for a bundt pan? Maybe doubled? Taking it to a holiday party and bundts just always seem fancier.

    Reply

    1. Betsy Eves

      Yes, I absolutely think you could. Just really make sure it’s baked all the way though otherwise it will sink in the middle.

      Reply

  68. Melanie

    I was wondering if I could use Sweet Potato puree instead of pumpkin?

    Reply

    1. Betsy Eves

      Yes! I’m sure it’d be delicious with sweet potato. Let me know how you like it!

      Reply

  69. Jennie

    My daughter’s birthday is on Halloween and she has requested this for the 3rd year in a row as her birthday cake!

    Reply

  70. Pumpkin Bread Recipe - Hoosier Homemade

    […] Yes you can if you would like. Add 1 cup of semi-sweet chocolate chips to the batter. Here is a good recipe for Pumpkin Chocolate Chip Bread.  […]

    Reply

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