Blueberry and Dark Chocolate Chip Pumpkin Bread

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Prep Time10 min

The blueberries natural sweetness helps contrast the bitterness of dark chocolate in this Blueberry and Dark Chocolate Chip Pumpkin Bread. Pops of blueberry flavor in every bite make this fall classic stand out against other pumpkin bread recipes.

Blueberry and Dark Chocolate Chip Pumpkin Bread



  • 1 (15 oz) can of pumpkin puree
  • 4 eggs
  • 1 cup canola oil
  • ⅔ cup water
  • 3 cup sugar
  • 1 tsp vanilla
  • Dry:

  • 3 ½ cup all purpose flour
  • 2 tsp baking soda
  • 1 ½ tsp salt
  • 1 T pumpkin pie spice
  • 1 cup dark chocolate chips
  • 2 cups California Giant blueberries


      • Preheat the oven to 350 degrees and spray 3 small bread loaves (approx 8 x 3) with nonstick spray - I like to do the disposable kind so you can give extra as presents!
      • In a large mixing bowl, whisk together wet ingredients until combined.
      • In a large mixing bowl, sift together flour, baking soda and pumpkin pie spice. Stir in salt.
      • Gradually add the flour to the wet mixture until all combined. Stir in chocolate chips and blueberries.
      • Divide evenly among bread loaves and bake for 55 minutes or until a toothpick comes out clean.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!