Contest-Winning Chocolate Chip Pumpkin Bread Recipe

5 69 90
Contest-Winning Chocolate Chip Pumpkin Bread Recipe
Contest-Winning Chocolate Chip Pumpkin Bread Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Chocolate Chip Pumpkin Bread Recipe

Read Reviews
5 69 90
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 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

Directions

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. Yield: 2 loaves (16 slices each).
Originally published as Chocolate Chip Pumpkin Bread in Quick Cooking September/October 2001, p29

Nutritional Facts

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

  • 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).
Originally published as Chocolate Chip Pumpkin Bread in Quick Cooking September/October 2001, p29

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Reviews forContest-Winning Chocolate Chip Pumpkin Bread

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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?"

MY REVIEW
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 ."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
[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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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"

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