- 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
"Delish! I made a couple of changes though. I'm not a huge fan of cinnamon. I substituteda tsp. of ginger and a 1/2 tsp. of cloves in place of the cinnamon. I also use milk chocolate chips in place of the semi-sweet as we like them better in my house.Lastly, I stir in the chocolate chips into the flour mixture before adding the pumpkin mixture to coat them for a more even distribution in the bread. In my oven it does take the full 70 minutes to bake."
"Delicious! I made the recipe as-is other than substituting unsweetened applesauce for the canola oil. Incredibly moist and came together really quickly. Perfect bread for a cold autumn morning!"
"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."