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A touch of cinnamon helps blend the chocolate and pumpkin flavors you'll find 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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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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Reviewed on Apr. 13, 2012 by aprimarie1224
I make this bread as mini loaves and give them away to families that come to my church. Everyone loves the bread. Thank you so much for the recipe!!!
Reviewed on Jan. 22, 2012 by alexismd
Amazing!! Simply amazing! I just made this and it came out wonderful. I thought about adding ice cream while it was warm to make it a nice dessert, but with one bite it had just the right amount of sweetness. I added about a teaspoon of vanilla essence to the mix before baking.
Reviewed on Jan. 04, 2012 by krobitsch
Awesome! Will definitely be making this again! Made with mini chocolate chips instead. Turned out really well! I used this recipe for both a loaf and for mini muffins. The minis cook for about 20 minutes.
Reviewed on Dec. 01, 2011 by elkvalley
I have made this for the last 3 years for my husband to take to work. The guys love it and beg for more. I cook it in small loaf pans and then freeze it for quick snacks or company!
Reviewed on Nov. 17, 2011 by blackoctober13
I baked this last night for my daughter's kindergarten class. Didn't change a thing, except baking them in mini muffin tins. Everyone thought it was delicious. Thanks for the recipe. It's definitely a keeper!
Reviewed on Nov. 13, 2011 by aadamczak
I make this recipe every year and give out loaves as gifts. Everyone LOVES it and asks for the recipe. Instead of 1.5 cups of oil, I use 1 cup of oil, 4 oz of cinnamon applesauce, and 1 tsp of vanilla. It comes out super moist. Great recipe!
Reviewed on Nov. 01, 2011 by RNLydea
I have made twice now and I love this recipe. Super easy to make!
Reviewed on Oct. 29, 2011 by GLORIAMOUNT
Great recipe, taste great, noticed that after the bread cooled, the flavor was even better. Freezes well.
Reviewed on Oct. 12, 2011 by JennyMelynntoh
Just finished making this and it was great even with my changes. I added only one cup of sugar instead of two and 1 1/2 cups of oil instead of two. I thought it was still plenty sweet with the chocolate chips, but it I might have liked it a tad bit moister.
Reviewed on Oct. 07, 2011 by newrecipejunkie
I really liked this recipe. True, the loaves are quite dense but I think it's due to how moist they are. The flavor is wonderful! The only negative thing I can say is that I froze the other loaf and when I thawed it about 2 months later, it was not nearly as good. I thought I wrapped it well enough,but perhaps I didn't. Also, I wish recipes like this also included baking times for mini pans for gift-giving.
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