Chocolate Chip Pumpkin Bread Recipe

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.

Reviewed on Oct. 31, 2012 by jilbear

I've been making pumpkin breads and muffins for years and have tried all different recipes. This one is the best, by far. It's simple and delicious. I use half oil and half applesauce and it comes out perfect every time.

Reviewed on Sep. 24, 2012 by liveluvcook

Its time to get ready for my favorite time of year, I wanted to make something in honor of Mabon. I found this receipe and it turned out absolutely delicious! In addition to the cinnamon, I used 1/2 teaspoon of all spice and tossed the chocolate chips in flour, to prevent them from sinking to the bottom.

Reviewed on Aug. 13, 2012 by ewsonera

Delicious and easy to make!

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.

Reviewed on Oct. 05, 2011 by iamnotagolem

Delicious, I make it with fresh pumpkin. It's always a big hit!

Reviewed on Oct. 05, 2011 by jennabunz

One of my fav recipes! I use the mini choc. chips so that they are more evenly distributed. Make it at least once every year!

Reviewed on Aug. 02, 2011 by Caoimhe

I found this to be greasy,bland and heavy. Each loaf seemed to weigh about 10 pounds. I suggest if you must try this recipe, just make 1 loaf.

Reviewed on Jun. 21, 2011 by hrulli

I made this bread but changed a few things to make it healthier. I used apple sauce for the oil. egg substitute for the eggs whole wheat flour and splenda. It turned our great and I be I reduced the caloreis by 100 and the fat by more than 1/2