- 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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"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!"