Get ready to make some new friends—this recipe makes three delicious loaves! A yummy fall or winter treat!



Pumpkin Bread with Nuts & Chocolate

  • Author: Wolff's Apple House


  • 3 ½ cups unbleached white flour
  • 1 Tbs. ground cinnamon
  • 1 Tbs. ground nutmeg (freshly ground if possible)
  • ½ tsp. ground cloves
  • 2 tsp. baking soda
  • 1 ½ tsp. salt
  • 2 cups granulated sugar
  • 1 cup brown sugar
  • 1 15 oz. can pumpkin puree
  • 1 cup vegetable oil
  • 2/3 cup water
  • 2 tsp. pure vanilla extract
  • 4 eggs
  • 1 cup chocolate chips
  • 1 ½ cup chopped pecans or walnuts


  1. Preheat oven to 350°. Grease three 9×5 loaf pans with butter or cooking spray and set aside.
  2. In a medium bowl, whisk together the dry ingredients (flour, cinnamon, nutmeg, cloves, baking soda, and salt.)
  3. In a very large bowl, mix together the sugars, pumpkin, oil, water, vanilla, and eggs. Make sure to get all the lumps out and whisk until smooth.
  4. Add the dry ingredients to the wet, and mix thoroughly. Fold in the chocolate chips and 1 cup of the nuts (reserving ½ cup.)
  5. Pour the batter into the three loaf pans, dividing as evenly as possible. Smooth out the tops with a rubber spatula. Sprinkle the remaining ½ cup nuts on top.
  6. Bake for 60 or more minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and cool the pans on a rack for 20 minutes. Carefully tip the loaves out of the pans by first sliding a knife all around the sides and then easing the loaves onto the cooling rack. Let cool completely before slicing and serving.

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Use pecans, walnuts, chocolate chips and the classic blend of #PumpkinSpice for this easy pumpkin quick bread.