Contest-Winning Chocolate Chip Pumpkin Bread
Total TimePrep: 15 min. Bake: 1 hour + cooling
Makes2 loaves (16 slices each)
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 2 cups sugar
- 2 cups canned pumpkin
- 1-1/2 cups canola oil
- 1-1/2 cups 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 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts1 slice: 234 calories, 13g fat (3g saturated fat), 27mg cholesterol, 123mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein.
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Nov 10, 2018
This was really good. My kids enjoyed it too. I will definitely be making this again! Thanks for sharing.
Oct 6, 2018
My kids devoured both loaves. I subbed in some applesauce for some of the oil and it was still great. I used dark chocolate chips. Really good - the whole family loved this recipe.
Mar 18, 2018
This bread was given to us by our neighbor for Christmas. Both my husband and I really liked it so I got the recipe and made it myself. I didn't change a thing.The recipe can also be found in the Taste of Home Contest Winning Annual Recipes 2006. Make it for the holidays and whenever you want a nice pumpkin dessert.
Nov 23, 2017
This bread is so delicious expecially with a nice vanila glaze topping it. I recommend making muffins out of the batter and adding the vanilla glaze as a topping, I totally recommend this recipe
Nov 14, 2017
We loved this bread! The chocolate chips were a nice twist on the traditional pumpkin bread. Made the recipe exactly as written. I love that it makes two loaves......we ate one, and I stashed one in the freezer for Christmas morning. Goes great with cream cheese, but is delicious on its own! Will definitely add this to my pumpkin bread collection!Volunteer Field Editor
Dec 26, 2016
This is so good, the best pumpkin bread we've had. I didn't change a thing and wonder why people have to let everyone know how they totally altered a recipe. I ask, why don't you just submit your own recipe and let it go at that?
Nov 8, 2016
I thought the oil amount was too much so I used only 1 cup and baked it only 55-60 minutes at 325 degrees ( I used glass pans). It turned out great! Next time I'd like to try apple sauce instead of oil as others have .
Nov 2, 2016
Yummy! I made a couple of alterations; added 1/4 tsp ginger, 1/4 tsp nutmeg, traded out one cup of white sugar for one cup of brown and substituted 1/4 cup water for melted butter.
Oct 25, 2016
Yum! I've made this often, using organic coconut oil, instead of canola. I've read this before about putting chips or blueberries for that matter in the flour so they don't sink, however I've never had that problem. I use whichever chips I have on hand. I've used only cinnamon as called.for in the recipe, and I've used my own blended pumpkin pie spice. Either way it's delicious and very moist!
Oct 9, 2016
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.