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Contest-Winning Chocolate Chip Pumpkin Bread Recipe

Contest-Winning Chocolate Chip Pumpkin Bread Recipe

A touch of cinnamon helps blend the flavors in this tender pumpkin chocolate chip 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 YIELD:32 servings


  • 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


  • 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 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. Yield: 2 loaves (16 slices each).

Nutritional Facts

1 slice: 234 calories, 13g fat (3g saturated fat), 27mg cholesterol, 123mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein.

Reviews for Contest-Winning Chocolate Chip Pumpkin Bread

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Reviewed 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"

Reviewed 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"

Reviewed 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?"

Reviewed 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 ."

Reviewed 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."

Reviewed 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!"

Reviewed Oct. 9, 2016

"Delish! I made a couple of changes though. I'm not a huge fan of cinnamon. I substituted

a 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."

Reviewed Oct. 2, 2016

"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!"

Reviewed Dec. 13, 2015

"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."

Reviewed Nov. 7, 2015

"I used a gluten free blend to make these gluten free for my daughter. It was delicious!"

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