Contest-Winning Chocolate Chip Pumpkin Bread Recipe
Contest-Winning Chocolate Chip Pumpkin Bread Recipe photo by Taste of Home

Contest-Winning Chocolate Chip Pumpkin Bread Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 32 servings

Ingredients

  • 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

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.

Directions

  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).
Originally published as Chocolate Chip Pumpkin Bread in Quick Cooking September/October 2001, p29

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.

Reviews for Contest-Winning Chocolate Chip Pumpkin Bread

AVERAGE RATING
   (77)
RATING DISTRIBUTION
5 Star
 (68)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Nov. 28, 2014

"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."

MY REVIEW
Reviewed Nov. 8, 2014

"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."

MY REVIEW
Reviewed Oct. 6, 2014

"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?"

MY REVIEW
Reviewed Oct. 5, 2014

"Delicious and easy to make!!! I am making again because I keep craving it!!"

MY REVIEW
Reviewed Sep. 13, 2014 Edited Nov. 13, 2014

"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!"

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