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Autumn Harvest Chocolate Chip Pumpkin Bread

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“A really heavenly tasting Pumpkin bread. Makes a nice breakfast treat or a Holiday accompaniment or dessert.”
1hr 10mins
1 Ten inch Bundt cake

Ingredients Nutrition


  1. Preheat the oven to 350ºF.
  2. Butter and flour a 10-inch bundt pan.
  3. In a medium bowl sift the flour, baking powder, salt, cinnamon, nutmeg, ginger and clove.
  4. In a large bowl with an electric mixer cream the butter, add the sugars, a little at a time, and beat the batter until light and fluffy.
  5. Beat in the eggs, a little at a time alternating with the flour mixture, until combined.
  6. Beat in the vanilla and pumpkin puree until combined well.
  7. Stir in the chocolate chips and nuts.
  8. Transfer the batter to the prepared pan, smoothing the top, and bake for 45 to 50 minutes, or until a tooth pick inserted in the center comes out clean.
  9. Let cool in the pan on a rack for 5 minutes.
  10. Invert onto the rack to cool completely.
  11. Wrap in plastic and foil and store in the refrigerator for up to 5 days.
  12. Dust with confectioners' sugar before serving.

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