Chocolate Chip Pumpkin Bread

  • beachgirl4033 Posted: 10/13/10
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    This was my first time making pumpkin bread and what a success! This is a wonderfully moist and flavorful sweet bread---yet not too sweet----however the chocolate chips definitely kick it up a notch! I added 1/2 tsp of nutmeg and used ff vanilla greek yogurt.

  • peach5757 Posted: 10/20/09
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    This was delicious! I didn't make any modifications to the recipe. The only thing I did differently was I baked one pan of 12 muffins for 27 minutes and one 8 x 4 loaf pan for 55 minutes! They were both super dense and moist, not dry at all (as some of the other reviewers mentioned). I think next time I might add a bit more cinnamon and possibly a little nutmeg, but they are great as is too!

  • juliakatv Posted: 11/29/08
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    The bread tasted very bland. The only thing that my family could taste was the chocolate chips. It was definitely NOT a hit at my house.

  • seattlekh Posted: 11/14/09
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    I'm not sure what to think of this. The reviews looked so positive. The bread itself is VERY easy to put together. I used FF Yoplait Very Vanilla Yogurt instead of the pudding. I also only baked it about 50 minutes. It was very moist, but it just tasted like it was missing something. Also, I would cut down on the chocolate chips and maybe use 3/4 cup instead. May try adding nutmeg? Can't figure out what spice I'm missing. You barely taste the pumpkin though.

  • kads65 Posted: 11/01/09
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    Very easy to make and very delicious! Was on the heavy side, but I'd make it again.

  • ViennaVAfoodie Posted: 10/11/09
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    This recipe is absolutely delicious!!! It is a 'must-make'. I followed it exactly and found to be the most moist and tasty thing ever. This recipe definitely rivals the bakery down the street that makes their own pumpkin chocolate chip bread and it's much cheaper!! I would maybe try to use applesauce next time to see how it works out. I also thought using the Heath bar crumbles in place of the chocolate chips might also be tasty.

  • virwms Posted: 11/18/10
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    I used the vanilla yogurt instead of pudding. Don't know if that was what made this taste "off" to me. Not sure I like the pumpkin-chocolate combo. Have better pumpkin bread recipes

  • jfajfa Posted: 11/19/09
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    This is one of my goto recipes. A great recipe to make with kids. I use some of the batter to make mini muffins. I have substituted everything from chocolate pudding to raspberry yogurt for the vanilla pudding, comes out great everytime!

  • pkb1968 Posted: 03/29/09
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    One of my favorite CL recipes ever! Made this for bible study, lots of request for the recipe and no leftovers! Based on other review, I used vanilla yogurt instead of pudding. I also bake it for less time, about one hour but every oven's different. I will make this again and again.

  • mollybrown Posted: 10/12/09
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    Perfectly delicious! Loved by kids and men - our toughest critics! Recipe made 6 mini loaves. Highly recommend.

  • lakeside Posted: 01/14/10
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    This bread is SO yummy! I followed the directions except for substituting no-fat vanilla yogurt for the pudding as others suggested. I have also made it with leftover baked sweet potatoes rather than pumpkin. It made 22 muffins.

  • Tminton Posted: 09/23/09
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    This bread is awesome! I used chocolate chunks and it was great!

  • christinebean Posted: 12/14/09
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    My friend's mom makes the best chocolate chip pumpkin bread ever, but the recipe is a secret! so i tried to replicate hers with this recipe...after making it (my house smelled fantastic) i thought the texture was good, but the taste was a bit on the mild side, it didn't really taste like pumpkin, I even added a tsp pumpkin spice..I wish it was just a bit sweeter and tasted more like pumpkin pie..I'll make it again, but figure out a way to make it taste sweeter.

  • TaraCA Posted: 12/23/09
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    This is my favorite thing to bake! Everyone loves it and I've emailed the recipe to pretty much everyone who has tasted it! I did make a few changes/alterations. First, I use more pumpkin then it calls for, usually a can and a half. I also use 1/4 cup oil and 1/4+ cup applesauce. Instead of the pudding I have used low fat sour cream or fat free plain greek yogurt (for some extra protein) or vanilla yogurt. I have made muffins, mini muffins and an 8x8 pan. I cook for much less time (about 17 for muffins, 22 for pan) as I like my baked goods very moist and gooey!

  • runnermel Posted: 09/26/10
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    This was great. I was looking for a lighter pumpkin bread to make, and I was pleased with this. I halved the recipe and made muffins. It made 12 large ones, which cooked in about 20 minutes. I also used 1/2C whole wheat flour and only 1C regular white flour. I used light sour cream instead of pudding and half applesauce/half oil. I like spicier pumpkin bread, so I added 1/4 tsp. each ground ginger and cloves and 1/2 tsp. nutmeg. DH doesn't even like pumpkin and ate one, said it was great!

  • Debbie212 Posted: 10/28/10
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    I don't normally review/rate recipes but this was so good that I had to write something. I made this earlier today and could not stop eating it! I halved the recipe to make one 9x5 loaf and baked it for one hour. I didn't have vanilla pudding so I used applesauce - it came out so moist! I also added 1/4 tsp of ground cloves and 1/4 tsp of ground nutmeg. I definitely recommend this recipe!

  • hkthomas Posted: 09/15/10
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    This is a really tasty recipe. I substituted greek vanilla yogurt for the pudding and I had a very ripe banana that I stirred in as well. I used Ghiradelli dark chocolate chips and the results were delicious!

  • Gidget09 Posted: 09/01/10
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    The first time I made this, I couldn't find pumpkin in the stores so I used canned yams instead. And I made them with milk chocolate chips instead of semisweet, and I also only use a teaspoon and a quarter of cinnamon, and I love it. It's my go to recipe for any occasion. And they're great for breakfast. I make the muffins and bake them for about 40 minutes

  • jessicas314 Posted: 11/01/10
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    I made this for a Halloween party and it was a major crowd pleaser. Super easy to make and absolutely delicious. I used fat free vanilla yogurt instead of pudding. Otherwise followed the recipe exactly.

  • Lolo614 Posted: 11/22/10
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    I have no idea what anyone is talking about, I bake often, and I pride myself (a 17 yr old girl) on the fact that I bake well. This bread is very bland, I feel as if it is missing an ingrediant like pumpkin pie spice or even just nutmeg alone. I suggest baking half, trying it, then add accordingly. I dont want anyone else to be let down as I was!

  • Momcookshealthy Posted: 09/09/11
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    Love this recipe! The chocolate chips make it so tasty and the bread bakes up with such a nice brown color. My kids love it.

  • allenr Posted: 09/20/11
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    I love this recipe! It's my go to for pumpkin bread...I make he following adjustments. I only use Ghirardelli dark (60%) choclate chips - no exceptions. I don't measure the pumpkin...I just use one 15 oz can. I also don't measure the pudding...I use one of the jello refrigerator single serving packs. Finally, I substitute 1/2 of the flour with whole wheat flour. This freezes really well. I freeze it in slices so it is easy to take out how much you need.

  • mom2rex Posted: 10/01/11
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    love this recipe - have used it so many times over the years. have cut the sugar back a bit and used some whole wheat flour.

  • KCSeattle Posted: 09/24/11
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    Absolutely delicious and very moist! I added a bit of nutmeg and ginger to the mix to spice it up a bit.

  • kfc122779 Posted: 11/19/11
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    Terrific recipe -- delicious and EASY. I've made it several times this fall and every time it comes out perfect. I substitute 1 cup of the white flour with wheat flour and I do 1 tsp of cinnamon and 1 tsp of pumpkin pie spice. You could probably cut back on the white sugar a bit since this recipe is pretty sweet.

  • wonderwab Posted: 11/20/11
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    I make this over and over and over again because IT IS SO GOOD! Very moist and flavorful. I make it for gifts, I make it for co-workers, I make it for family- everyone loves it and wants the recipe! If I'm short on time, I make muffins instead, still cooking until a toothpick comes out clean (around 20 or so minutes).

  • CFLauxRN Posted: 11/19/11
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    LOVE this recipe! I've made it several times this fall and it never lasts more than a few days! I substitute greek yogurt for the pudding, and use applesauce instead of the oil...I also add about a 1/2 tsp each of ginger, nutmeg, and cloves...MMmmm!

  • salundy Posted: 11/05/11
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    i have been making this bread for years, and itis seriously one of my all time favorite recipes EVER!!! so super moist and delicious. every time i take it to a party/function, people are constantly asking me for the recipe. love love LOVE this bread!

  • charleader Posted: 09/18/12
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    My daughter used to work at a yummy bread store that made a seasonal bread very similar to this. When I saw this recipe, I had to try it! It's very good! I've also made it for the people I work with. I usually have to adjust for high altitude but this recipe seems fine as is. I may substitute yogurt for the pudding next time, as readers have suggested.

  • jhonyS Posted: 12/18/12
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    nice

  • ElaBella Posted: 12/03/13
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    Very good. I added some allspice and ground gloves and used dark chocolate chips. Very nice to take to Thanksgiving party as a 'next morning' hostess gift.

  • BethinNC Posted: 10/30/13
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    This has been a go-to recipe for me for years. The pumpkin makes a significant difference in the texture and taste of the bread. Despite the fact that my sister is an organic farmer, I recommend Libby canned pumpkin. It has both the taste and consistency (not watery) that make for a good bread. I've tried others, and they are either far too watery or too dry. I bought a whole case of Libby canned pumpkin at Target last night, at a great price. I do vary the pudding, typically substituting applesauce, and I also use dark chocolate chips. With the chips, using standard-sized chips works best. I've tried mini chips and chunks, and the minis get lost in the bread. The chunks work a bit better, but they don't spread throughout the batter as well as standard-sized chips. Also, I bake small loaves in an earthenware multi-loaf pan. I don't find that makes a huge difference.

  • kblurton Posted: 12/01/13
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    Delicious crowd pleaser! Easy to make. Can't tell it's low fat. I baked it in a 9" square pan for about 10 minutes less than what the recipe called for. This is a keeper!

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