Randy Mayor
32 servings (serving size: 1 slice)

Enjoy this sweet and spicy chocolate chip pumpkin bread for breakfast or as a tasty mid-afternoon treat.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

Step 3

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.

Ratings & Reviews

This recipe is a keeper!

November 18, 2018
I baked this recipe for the first time today and absolutely loved it. I followed the directions as called for, the only change I made was adding a 1/2 tsp.each of ground nutmeg, clove and ginger as one reviewer suggested. My first loaf over baked a bit. The second loaf came out perfectly as I only left it in the oven for 59 minutes. Nest time I'll add walnuts and will substitute half of the sugar with golden raisins. Reading the precious reviews was very helpful. Thank you for sharing this delicious recipe which is now a family favorite and a keeper. A great addition to my holiday goodies.

kads65's Review

November 01, 2009
Very easy to make and very delicious! Was on the heavy side, but I'd make it again.

mollybrown's Review

October 12, 2009
Perfectly delicious! Loved by kids and men - our toughest critics! Recipe made 6 mini loaves. Highly recommend.

jhonyS's Review

December 18, 2012

hkthomas's Review

September 15, 2010
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!

allenr's Review

September 20, 2011
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.

pkb1968's Review

March 29, 2009
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.

ElaBella's Review

December 03, 2013
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.

peach5757's Review

October 20, 2009
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!

charleader's Review

September 18, 2012
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.