Chocolate Chip Pumpkin Bread Recipe

Chocolate Chip Pumpkin Bread Recipe Chocolate Chip Pumpkin Bread Recipe photo by Taste of Home Rating 5

A touch of cinnamon helps blend the chocolate and pumpkin flavors in this tender bread. And since the recipe makes two loaves, you can send one to a bake sale and keep one at home for your family to enjoy. —Lora Stanley, Bennington, Kansas

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Chocolate Chip Pumpkin Bread Recipe
  • Prep: 15 min. Bake: 1 hour + cooling
  • Yield: 32 Servings
15 60 75

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 2 cups sugar
  • 2 cups canned pumpkin
  • 1-1/2 cups canola oil
  • 1-1/2 cups (6 ounces) semisweet chocolate chips

Directions

  • In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
  • Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 234 calories, 13 g fat (3 g saturated fat), 27 mg cholesterol, 123 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Chocolate Chip Pumpkin Bread in Quick Cooking September/October 2001, p29

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Reviews for Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread Recipe

Chocolate Chip Pumpkin Bread

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(1-10) of 27 reviews

Reviewed on May. 10, 2013 by Jellybean

Hands down the best bread recipe I have ever made. My whole family and coworkers love it too. I don't find it too dense at all. It is great reheated in the microwave a few seconds to melt the chips. YUM!! I froze the second loaf and it was still great when thawed.

Reviewed on Jan. 31, 2013 by Riegan

I have been making this recipe for months now, it is a firm favorite with my kids. Rather than using canned pumpkin though (not available here) I use half a butternut squash, roasted in the oven. This recipe also converts easily when using a thermomix. Couldn't recommend it more highly!

Reviewed on Dec. 04, 2012 by stephrae

this is a very tasty bread! I did add a box of instant jello pumpkin flavored pudding mix and used less oil but made up for it by using applesauce and fat free sour cream. I also used egg beaters and part wheat pastry flour.

Reviewed on Dec. 01, 2012 by seablue02

One more thing, this is bread is not and was not dry. It was absolutely perfect. Very moist. I did forget to mention, that on the second and third batches, I did add the same spices I would add to a pumpkin pie and they were great. I did not do that with the first batch as they contained chocolate chips and those came out just great without additional spices being added. But, the bread is not dry by any sense of the imagination, nor was it oily. It was indeed perfect.

Reviewed on Dec. 01, 2012 by seablue02

My review is dated for Dec. 1st, but it's actually still Friday night my time, 9:30pm to be exact. So, I did make these yesterday, Thursday and again today, Friday, Nov. 30th. And I'll make them again soon. They are sooooo good.

Reviewed on Dec. 01, 2012 by seablue02

Ok, I made this recipe yesterday, Nov. 29th for the very first time. The only thing I changed, I used 3/4 cup of Grapeseed oil and 3/4 cup of applesauce for the 1 1/2 cups of oil. The bread came out fantastic.</p><p>The second batch I made yesterday, I omitted the mini chocolate chips and added raisins and chopped walnuts. That too came out great.</p><p>All in all, I made 18 loaves yesterday and by 9am this morning, every single one of them were gone. Now, I just finished making 14 more loaves, and these have the raisins and walnuts, and I expect they will be gone by tomorrow night. Oh, the reason I have so many loaves of bread, is because I used the mini size loaf pans. Their size is: 5 23/32 inch x 3 5/16 inch x 1 7/8 inch. Also, once they cool over night, dust the tops with powder sugar. Or glaze them and add food coloring to the glaze for a festive look. These are really, really good and I will definitely be making these over and over. I've even shared the recipes with others already.

My review is dated for Dec. 1st, but it's actually still Friday night my time, 9:30pm to be exact. So, I did make these yesterday, Thursday and again today, Friday, Nov. 30th. And I'll make them again soon. 

One more thing, this is bread is not and was not dry. It was absolutely perfect. Very moist. I did forget to mention, that on the second and third batches, I did add the same spices I would add to a pumpkin pie and they were great. I did not do that with the first batch as they contained chocolate chips and those came out just great without additional spices being added. But, the bread is not dry by any sense of the imagination, nor was it oily. It was indeed perfect.

Reviewed on Nov. 29, 2012 by kitzer

I'm always looking for different additives for my Pumpkin Bread.

I know photos can be deceiving, but this one appears to be a little on the dry side!

I also do not think that 2 teaspoons of ground cinnamon is nearly sufficent to season and flavor 2 loaves of Pumpkin bread. My recipe includes a total of 2 Tablespoons of various spices plus vanilla.

Reviewed on Nov. 29, 2012 by Lynnrpb

This was the best pumpkin bread!

Reviewed on Nov. 20, 2012 by sammycorny

Delicious!!!! Highly recommend!!

Reviewed on Nov. 19, 2012 by valeriekara

I have made this several times, i love it and so does everyone else i make it for.

 
 

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