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

4 1/2 stars

February 01, 2017
A family favorite that I have been making for years.  Easy too.

So good!

January 23, 2017
What a great recipe.  I used leftover mashed sweet potatoes and cut the sugar by 1/4.  Also used some cloves (1/2 tsp.) and nutmeg (1 tsp.) along with 1 tsp. of cinnamon. Like others, I substituted yogurt for pudding, but used yoplait light gingerbread-flavored yogurt, which probably added even more taste.  Texture is wonderful, and this recipe can be cut in half very easily and successfully. 

melissaotero's Review

June 11, 2014
great bread!!! i made this for my kids for breakfast and they ate it all up. i reduced the sugar to half of the recommended amount......the chocolate chips add enough sweetness. i didn't have vanilla pudding, so i used vanilla yogurt. i also used half regular flour and half whole wheat flour. i will definitely make this 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.

kblurton's Review

December 01, 2013
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!

BethinNC's Review

October 30, 2013
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.

mherring's Review

October 25, 2013

Lorkav's Review

August 25, 2013

jhonyS's Review

December 18, 2012

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.