Back to Contest-Winning Chocolate Chip Pumpkin Bread

Print Options


Card Sizes

Contest-Winning Chocolate Chip Pumpkin Bread Recipe

Contest-Winning Chocolate Chip Pumpkin Bread Recipe

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 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 near 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

Sort By :

Average Rating
Robby1 User ID: 1478802 258684
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?"

KitchenQueen60 User ID: 3758584 256524
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 ."

huntergarret User ID: 8962656 256324
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."

teryn69 User ID: 6818421 255945
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!"

[email protected] User ID: 8951084 255208
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."

hkpepin User ID: 3030797 254903
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!"

nuttlehr User ID: 8659981 239278
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."

kaylenn2172 User ID: 1286066 236915
Reviewed Nov. 7, 2015

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

humble17 User ID: 8607929 236906
Reviewed Nov. 7, 2015

"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!"

dkroft User ID: 8591480 235822
Reviewed Oct. 28, 2015

"Superb!!! I altered the 1.5c oil to: 3/4c applesauce 3/4c oil

Half the fat -- Excellent moist result.
This one is gold"

Lia Turnbull User ID: 6946348 228207
Reviewed Jun. 19, 2015

"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)."

franklinjohn User ID: 5754130 226429
Reviewed May. 17, 2015

"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!"

Maryyg User ID: 8157969 214867
Reviewed Dec. 14, 2014

"This is the best pumpkin bread! It has been a HUGE hit with my family and friends. It's super easy to make and comes out moist and delicious. My son was convinced he didn't like pumpkin before trying this and now he begs me to make it. I just put the whole bag of chocolate chips in and it's great. Highly recommend this recipe."

MurphyNJ User ID: 7103738 126036
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."

avantgardecook User ID: 8083556 73924
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 because I wanted to make a guilt free version but overall it was a success."

Sparemom3 User ID: 3880239 89916
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?"

mwkov User ID: 6965396 33036
Reviewed Oct. 5, 2014

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

spatdi User ID: 7986855 33035
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)

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!"

wrenjen523 User ID: 7407554 55956
Reviewed Feb. 16, 2014

"Excellent recipe and as another commenter suggested not a strong pumpkin flavor. I'll add more pumpkin next time."

wondershell User ID: 7480601 108270
Reviewed Nov. 19, 2013

"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 as a matter of fact!"

georgikoum User ID: 7436735 81223
Reviewed Oct. 30, 2013

"great moist cake took it to a Holloween pot luck everyone went crazy great combination chocolate and pumpkin you will get raves!!!!!!!!!"

Tmjordan User ID: 7458645 49636
Reviewed Oct. 25, 2013

"This bread is absolutely amazing! I would add a bit more pumpkins or more spices and little less oil. But other than that the bras was so moist!"

ferryal User ID: 3337544 73916
Reviewed Oct. 7, 2013

"I have made many different pumpkin breads, however, this one tops them all. Absolutely FANTASTIC! This should get 20 stars.....! Thank you so much for sharing it with us!"

lriffenburgh User ID: 2253571 73913
Reviewed Oct. 2, 2013

"Canola oil is a terrible choice for this! All I can taste is the oil. I would highly recommend trying vegetable oil instead. I don't know why anyone would use canola oil. Disgusting!"

Jellybean User ID: 119091 49635
Reviewed May. 10, 2013

"Hands down the best bread recipe I have ever made. My whole family and coworkers love it too. I don't find it too dense at all. It is great reheated in the microwave a few seconds to melt the chips. YUM!! I froze the second loaf and it was still great when thawed."

Riegan User ID: 7116597 73911
Reviewed Jan. 31, 2013

"I have been making this recipe for months now, it is a firm favorite with my kids. Rather than using canned pumpkin though (not available here) I use half a butternut squash, roasted in the oven. This recipe also converts easily when using a thermomix. Couldn't recommend it more highly!"

stephrae User ID: 6656051 80706
Reviewed Dec. 4, 2012

"this is a very tasty bread! I did add a box of instant jello pumpkin flavored pudding mix and used less oil but made up for it by using applesauce and fat free sour cream. I also used egg beaters and part wheat pastry flour."

seablue02 User ID: 3510726 126035
Reviewed Dec. 1, 2012

"One more thing, this is bread is not and was not dry. It was absolutely perfect. Very moist. I did forget to mention, that on the second and third batches, I did add the same spices I would add to a pumpkin pie and they were great. I did not do that with the first batch as they contained chocolate chips and those came out just great without additional spices being added. But, the bread is not dry by any sense of the imagination, nor was it oily. It was indeed perfect."

seablue02 User ID: 3510726 204455
Reviewed Dec. 1, 2012

"My review is dated for Dec. 1st, but it's actually still Friday night my time, 9:30pm to be exact. So, I did make these yesterday, Thursday and again today, Friday, Nov. 30th. And I'll make them again soon. They are sooooo good."

seablue02 User ID: 3510726 37976
Reviewed Dec. 1, 2012

"Ok, I made this recipe yesterday, Nov. 29th for the very first time. The only thing I changed, I used 3/4 cup of Grapeseed oil and 3/4 cup of applesauce for the 1 1/2 cups of oil. The bread came out fantastic.</p><p>The second batch I made yesterday, I omitted the mini chocolate chips and added raisins and chopped walnuts. That too came out great.</p><p>All in all, I made 18 loaves yesterday and by 9am this morning, every single one of them were gone. Now, I just finished making 14 more loaves, and these have the raisins and walnuts, and I expect they will be gone by tomorrow night. Oh, the reason I have so many loaves of bread, is because I used the mini size loaf pans. Their size is: 5 23/32 inch x 3 5/16 inch x 1 7/8 inch. Also, once they cool over night, dust the tops with powder sugar. Or glaze them and add food coloring to the glaze for a festive look. These are really, really good and I will definitely be making these over and over. I've even shared the recipes with others already.

My review is dated for Dec. 1st, but it's actually still Friday night my time, 9:30pm to be exact. So, I did make these yesterday, Thursday and again today, Friday, Nov. 30th. And I'll make them again soon. 
One more thing, this is bread is not and was not dry. It was absolutely perfect. Very moist. I did forget to mention, that on the second and third batches, I did add the same spices I would add to a pumpkin pie and they were great. I did not do that with the first batch as they contained chocolate chips and those came out just great without additional spices being added. But, the bread is not dry by any sense of the imagination, nor was it oily. It was indeed perfect."

kitzer User ID: 4188178 55955
Reviewed Nov. 29, 2012

"I'm always looking for different additives for my Pumpkin bread.

I know photos can be deceiving, but this one appears to be a little on the dry side!
I also do not think that 2 teaspoons of ground cinnamon is nearly sufficent to season and flavor 2 loaves of Pumpkin bread. My recipe includes a total of 2 Tablespoons of various spices plus vanilla."

Lynnrpb User ID: 2403514 37971
Reviewed Nov. 29, 2012

"This was the best pumpkin bread!"

sammycorny User ID: 3282426 73910
Reviewed Nov. 20, 2012

"Delicious!!!! Highly recommend!!"

valeriekara User ID: 6984802 80705
Reviewed Nov. 19, 2012

"I have made this several times, i love it and so does everyone else i make it for."

jilbear User ID: 1283707 49589
Reviewed Oct. 31, 2012

"I've been making pumpkin breads and muffins for years and have tried all different recipes. This one is the best, by far. It's simple and delicious. I use half oil and half applesauce and it comes out perfect every time."

liveluvcook User ID: 6884853 36643
Reviewed Sep. 24, 2012

"Its time to get ready for my favorite time of year, I wanted to make something in honor of Mabon. I found this receipe and it turned out absolutely delicious! In addition to the cinnamon, I used 1/2 teaspoon of all spice and tossed the chocolate chips in flour, to prevent them from sinking to the bottom."

ewsonera User ID: 5356285 80704
Reviewed Aug. 13, 2012

"Delicious and easy to make!"

aprimarie1224 User ID: 5957808 89915
Reviewed Apr. 13, 2012

"I make this bread as mini loaves and give them away to families that come to my church. Everyone loves the bread. Thank you so much for the recipe!!!"

alexismd User ID: 4533558 37957
Reviewed Jan. 22, 2012

"Amazing!! Simply amazing! I just made this and it came out wonderful. I thought about adding ice cream while it was warm to make it a nice dessert, but with one bite it had just the right amount of sweetness. I added about a teaspoon of vanilla essence to the mix before baking."

krobitsch User ID: 4643564 89913
Reviewed Jan. 4, 2012

"Awesome! Will definitely be making this again! Made with mini chocolate chips instead. Turned out really well! I used this recipe for both a loaf and for mini muffins. The minis cook for about 20 minutes."

elkvalley User ID: 239121 89031
Reviewed Dec. 1, 2011

"I have made this for the last 3 years for my husband to take to work. The guys love it and beg for more. I cook it in small loaf pans and then freeze it for quick snacks or company!"

blackoctober13 User ID: 3101417 36640
Reviewed Nov. 17, 2011

"I baked this last night for my daughter's kindergarten class. Didn't change a thing, except baking them in mini muffin tins. Everyone thought it was delicious. Thanks for the recipe. It's definitely a keeper!"

aadamczak User ID: 6340391 108268
Reviewed Nov. 13, 2011

"I make this recipe every year and give out loaves as gifts. Everyone LOVES it and asks for the recipe. Instead of 1.5 cups of oil, I use 1 cup of oil, 4 oz of cinnamon applesauce, and 1 tsp of vanilla. It comes out super moist. Great recipe!"

RNLydea User ID: 6317620 32177
Reviewed Nov. 1, 2011

"I have made twice now and I love this recipe. Super easy to make!"

GLORIAMOUNT User ID: 1480061 89911
Reviewed Oct. 29, 2011

"Great recipe, taste great, noticed that after the bread cooled, the flavor was even better. Freezes well."

JennyMelynntoh User ID: 5058508 89027
Reviewed Oct. 12, 2011

"Just finished making this and it was great even with my changes. I added only one cup of sugar instead of two and 1 1/2 cups of oil instead of two. I thought it was still plenty sweet with the chocolate chips, but it I might have liked it a tad bit moister."

newrecipejunkie User ID: 876567 33025
Reviewed Oct. 7, 2011

"I really liked this recipe. True, the loaves are quite dense but I think it's due to how moist they are. The flavor is wonderful! The only negative thing I can say is that I froze the other loaf and when I thawed it about 2 months later, it was not nearly as good. I thought I wrapped it well enough,but perhaps I didn't. Also, I wish recipes like this also included baking times for mini pans for gift-giving."

iamnotagolem User ID: 3147791 49588
Reviewed Oct. 5, 2011 Edited Oct. 13, 2016

"Delicious, I make it with fresh pumpkin. It's always a big hit! I leave out the chocolate chips and use coconut oil instead of canola oil."

jennabunz User ID: 1693537 91739
Reviewed Oct. 5, 2011

"One of my fav recipes! I use the mini choc. chips so that they are more evenly distributed. Make it at least once every year!"

Caoimhe User ID: 6132866 88996
Reviewed Aug. 2, 2011

"I found this to be greasy,bland and heavy. Each loaf seemed to weigh about 10 pounds. I suggest if you must try this recipe, just make 1 loaf."

hrulli User ID: 2162213 37955
Reviewed Jun. 21, 2011

"I made this bread but changed a few things to make it healthier. I used apple sauce for the oil. egg substitute for the eggs whole wheat flour and splenda. It turned our great and I be I reduced the caloreis by 100 and the fat by more than 1/2"

Nikkilee123188 User ID: 3672036 204454
Reviewed Feb. 17, 2011

"I had never made any sweet breads before, so I gave this recipe a shot. I couldn't be happier with the result. The recipe was easy to follow and makes probably the most delicious moist bread I have ever had."

sueboyer User ID: 2705664 204453
Reviewed Jan. 10, 2011

"I prefer to make this in smaller size loaves, it will make 4 small size loaves perfect for giving away. Also my son is NOT a pumpkin fan but loves when I make this."

mamadetres User ID: 5366071 108265
Reviewed Dec. 9, 2010

"This was delicious!!! I meant to follow the recipe exactly but realized I did not have all of the correct ingredients so I did some substitutions. I used self-rising flour (since I was out of all-purpose) and omitted salt, I only had 1/4 c. of white sugar so I used 1 and 3/4 c. of tightly packed brown sugar and about 1 c. of chocolate chips. I also let my neighbors borrow my loaf pans so I made mine into a bundt cake. I baked it for 60 min. at 350 and it came out great!! I had a friend recommend this recipe and I am glad she did!"

Pryssy User ID: 5626242 32174
Reviewed Nov. 23, 2010

"Enjoyed this recipe ALOT! Will most certainly cook it again!"

dolcevita User ID: 3080010 91738
Reviewed Nov. 7, 2010

"My favorite pumpkin bread recipe hands down. The bread is so moist and delicious, try it and you won't be disappointed."

nataliemue3 User ID: 5505360 204452
Reviewed Oct. 28, 2010

"This recipe was very easy to make, but I was disappointed that the pumpkin flavor was very mild. If I made this again I'd include more pumpkin, at least 3/4-1 cup more."

mamamowe15 User ID: 4646310 88994
Reviewed Oct. 21, 2010

"I am surprised this recipe got so many good reviews. It's just OK. It think it needs more spice, maybe pumpkin pie spice? I gave it 3 stars because it was very moist."

CookLinds User ID: 4594603 32172
Reviewed Oct. 18, 2010

"This bread is wonderful...always a hit wherever I take it. I usually add milk chocolate chips instead of semi-sweet ones and also use about 10 ounces instead of 6 ounces. Makes the bread even better."

ultoc.13 User ID: 5485819 73803
Reviewed Oct. 15, 2010

"The bread was good but not what I expected it to be like. I think it could have used a few more minutes in the oven but that made the inside of it warm and soft. Over all it was defiantly a good, quick, and easy recipe which yielded a great result"

medabear User ID: 2977943 31441
Reviewed Jul. 27, 2010

"easy to make and tastes great!"

AudryLed User ID: 3334243 80634
Reviewed Nov. 4, 2009

"A very moist and rich bread. Great for coffee. My husband isn't a big fan of pumpkin in general, but he really loved this bread. I was sure to give one loaf to my in-laws and they loved it!"

touloumis User ID: 4197776 32168
Reviewed Nov. 4, 2009

"This came out fantastic! Everyone at my work party loved it. Would definitely make again, and probably will this Thanksgiving."

ljbenton User ID: 3208040 33023
Reviewed Nov. 3, 2009

"This is a very moist bread. My boys do not like pumpkin, but they love this. Making this for gifts during holidays."

tstanner User ID: 3691081 73797
Reviewed Nov. 2, 2009

"Moist and delicious. great blend of flavors"

sandyshores User ID: 2724858 32167
Reviewed Oct. 30, 2009

"This pumpkin bread is fantastic. With its cake like texture and bursts of chocolatey goodness this is a crowd favorite! I have made this for years now and always have requests for the recipe."

kburgess User ID: 4337609 33022
Reviewed Oct. 24, 2009

"My family loves this bread!! It is moist and full of flavor. It's so easy to make. I use small loaf pans and bake the bread for 40 minutes."

marias8 User ID: 1187221 88991
Reviewed Oct. 23, 2009

"I can't tell you how often I have made this bread. I make it in a bundt pan and drizzle with chocolate ganache and shaved chocolate. It is always a hit with grown-ups and kids. Fabulous."

sidneyrob User ID: 2099625 32165
Reviewed May. 21, 2009

"This is the best bread I have 3 boys and they can not get enough, thank you for sharing!!! Sidney, California (I add a tsp of vanilla, yum yum!!)"

Loading Image