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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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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 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!
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