Chocolate Chip Pumpkin Bread
Prep time
Cook time
Total time
Serves: 3 - 9x5 inch loaves
  • 3 cups white sugar (or see the healthy swap ideas in the post above)
  • 1 15-ounce can pumpkin puree
  • 1 cup oil (use your baking oil of your choice)
  • ⅔ cup water
  • 4 eggs
  • 3½ cups all-purpose flour (can sub your favorite gluten-free baking flour blend)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 teaspoons baking soda
  • 1½ teaspoons salt
  • 1 cup mini dairy-free semi-sweet chocolate chips
  • ½ cup chopped walnuts (optional, omit for nut-free)
  1. Preheat your oven to 350°F.
  2. Grease and flour three 1-pound size coffee cans, or three 9x5 inch loaf pans.
  3. In a large bowl, combine the sugar, pumpkin, oil, water and eggs. Beat until smooth.
  4. Blend in flour, cinnamon, nutmeg, baking soda and salt.
  5. Fold in chocolate chips and nuts.
  6. Pour batter into the cans or loaf pans - they should be about ½ to ¾ full.
  7. Bake for 1 hour, or until a knife inserted into the center of one loaf, comes out clean.
  8. Cool on wire racks before removing from cans or pans to cool completely.
Recipe by Go Dairy Free at