Contest-Winning Chocolate Chip Pumpkin Bread Recipe
- 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
- 1. 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.
- 2. 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).
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.
Reviews for Contest-Winning Chocolate Chip Pumpkin Bread
"Loved the cake, but would change a few things. I added half applesauce and half oil as other reviewers suggested with no detrimental change to flavor or texture. I put in 4 tsp of cinnamon and wish I had added more. If you add the chocolate chips to the flour mixture before adding the wet ingredients, they won't sink. Added more pumpkin and baked the full amount in a large bundt pan for 55-60 min in the toaster oven since I didn't have two loaf pans, plan on slicing and putting on a platter for a get together tomorrow."
"I used a gluten free blend to make these gluten free for my daughter. It was delicious!"
"Best bread!! BUT I recommend for the MINI CHOCOLATE CHIPS it is much better than the big ones because of the "weight" make the chips sit at the bottom of the pan-- mini ones make like "stars" as you slice it and can see it all over the slice of bread YUMMY!"
"Superb!!! I altered the 1.5c oil to: 3/4c applesauce 3/4c oilHalf the fat -- Excellent moist result.This one is gold"
"I made this for a baby shower treat, and it got raves! I didn't have canned pumpkin, only pumpkin pur?e that I froze from last season, but it turned out great. The chocolate chips tended to sink the the bottom, but it wasn't a problem to have the chocolate more concentrated on the lower half (and it may be due the the slightly thinner consistency of the pur?e)."
"I made this for the first time for a special brunch along with other breads that I have made before. There was an apple bread, a peach bread, and a pineapple banana bread that I always get raves for! This was by far everyone's favorite! I have to agree! This was so delicious, I made a batch just for myself!"
"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!!"
"This is a good base recipe, however pumpkin naturally keeps things moist, so the 1 1/2 c oil listed is unnecessary. I first made it with only 1 c, and the slices still left really greasy spots on a paper towel. I will make it again using 3/4 c oil, and because I like a taller loaf I will bake the batter in one large loaf pan at 325 for 70-90 minutes (like my special banana bread)UPDATE:I baked this as one large loaf, using 3/4 c oil, and a whole can of pumpkin. It baked for 90 minutes, then I turned it down to 320 for another 30 minutes.DELICIOUS!!! This is now my permanent pumpkin bread recipe!"
"Excellent recipe and as another commenter suggested not a strong pumpkin flavor. I'll add more pumpkin next time."
"Loved this bread! Made it for my SO and he loved as well. I don't have children myself, but I think this would be a great recipe for moms: easy, fast, makes 2 & kids will like the chocolate chips. This is a very moist bread. I used vegetable oil instead of canola but otherwise followed as written. The only other thing I'll say is that if you're looking for a strong pumpkin & fall spice taste this may not be the recipe for you. The pumpkin is a bit more of a background flavor in this one. Will definitely make again..today as a matter of fact!"
"great moist cake took it to a Holloween pot luck everyone went crazy great combination chocolate and pumpkin you will get raves!!!!!!!!!"
"This bread is absolutely amazing! I would add a bit more pumpkins or more spices and little less oil. But other than that the bras was so moist!"
"I have made many different pumpkin breads, however, this one tops them all. Absolutely FANTASTIC! This should get 20 stars.....! Thank you so much for sharing it with us!"
"Canola oil is a terrible choice for this! All I can taste is the oil. I would highly recommend trying vegetable oil instead. I don't know why anyone would use canola oil. Disgusting!"
"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."
"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!"
"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."
"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."
"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."
"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."
"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."
"This was the best pumpkin bread!"
"Delicious!!!! Highly recommend!!"
"I have made this several times, i love it and so does everyone else i make it for."
"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."
"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."
"Delicious and easy to make!"
"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!!!"
"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."
"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."
"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!"
"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!"
"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!"
"I have made twice now and I love this recipe. Super easy to make!"
"Great recipe, taste great, noticed that after the bread cooled, the flavor was even better. Freezes well."
"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."
"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."
"Delicious, I make it with fresh pumpkin. It's always a big hit!"
"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!"
"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."
"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"
"I had never made any sweet breads before, so I gave this recipe a shot. I couldn't be happier with the result. The recipe was easy to follow and makes probably the most delicious moist bread I have ever had."
"I prefer to make this in smaller size loaves, it will make 4 small size loaves perfect for giving away. Also my son is NOT a pumpkin fan but loves when I make this."
"This was delicious!!! I meant to follow the recipe exactly but realized I did not have all of the correct ingredients so I did some substitutions. I used self-rising flour (since I was out of all-purpose) and omitted salt, I only had 1/4 c. of white sugar so I used 1 and 3/4 c. of tightly packed brown sugar and about 1 c. of chocolate chips. I also let my neighbors borrow my loaf pans so I made mine into a bundt cake. I baked it for 60 min. at 350 and it came out great!! I had a friend recommend this recipe and I am glad she did!"
"Enjoyed this recipe ALOT! Will most certainly cook it again!"
"My favorite pumpkin bread recipe hands down. The bread is so moist and delicious, try it and you won't be disappointed."
"This recipe was very easy to make, but I was disappointed that the pumpkin flavor was very mild. If I made this again I'd include more pumpkin, at least 3/4-1 cup more."
"I am surprised this recipe got so many good reviews. It's just OK. It think it needs more spice, maybe pumpkin pie spice? I gave it 3 stars because it was very moist."
"This bread is wonderful...always a hit wherever I take it. I usually add milk chocolate chips instead of semi-sweet ones and also use about 10 ounces instead of 6 ounces. Makes the bread even better."
"The bread was good but not what I expected it to be like. I think it could have used a few more minutes in the oven but that made the inside of it warm and soft. Over all it was defiantly a good, quick, and easy recipe which yielded a great result"
"Easy to make and tastes great!"
"A very moist and rich bread. Great for coffee. My husband isn't a big fan of pumpkin in general, but he really loved this bread. I was sure to give one loaf to my in-laws and they loved it!"
"This came out fantastic! Everyone at my work party loved it. Would definitely make again, and probably will this Thanksgiving."
"This is a very moist bread. My boys do not like pumpkin, but they love this. Making this for gifts during holidays."
"Moist and delicious. great blend of flavors"
"This pumpkin bread is fantastic. With its cake like texture and bursts of chocolatey goodness this is a crowd favorite! I have made this for years now and always have requests for the recipe."
"My family loves this bread!! It is moist and full of flavor. It's so easy to make. I use small loaf pans and bake the bread for 40 minutes."
"I can't tell you how often I have made this bread. I make it in a bundt pan and drizzle with chocolate ganache and shaved chocolate. It is always a hit with grown-ups and kids. Fabulous."
"This is the best bread I have 3 boys and they can not get enough, thank you for sharing!!! Sidney, California (I add a tsp of vanilla, yum yum!!)"