- 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
- 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).
Reviews for Contest-Winning Chocolate Chip Pumpkin Bread
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"This is the best pumpkin bread! It has been a HUGE hit with my family and friends. It's super easy to make and comes out moist and delicious. My son was convinced he didn't like pumpkin before trying this and now he begs me to make it. I just put the whole bag of chocolate chips in and it's great. Highly recommend this recipe."
"I agree - BEST EVER!. I have made this a few times now. The first time, the center was a bit undone as I baked it 60 minutes. 70 minutes seems to do it with my oven. Even my 'picky' grandson ate it."
"Best Cocoa and pumpkin bread ever! I was in dire need of a dessert recipe for an impromptu dinner party and this recipe did not disappoint. My guests were impressed and raving it about it and I ended up printing out a couple of copies of the recipe as a take away. I did sub one of the cinnamon tsp for pumpkin spice and I subbed the sugar for Xylitol http://amzn.to/1fSK07t because I wanted to make a guilt free version but overall it was a success."
"Just want to know, what size can of pumpkin to use? At my store there are small ones and then great big ones! 2 of which size?"
"Delicious and easy to make!!! I am making again because I keep craving it!!"