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
- 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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"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)"
"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!"