Randy Mayor
Yield
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

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

So good!

pkb1968
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

apshine
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

Debbie212
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

Billbakes
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

CFLauxRN
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

wonderwab
October 25, 2013
N/A

Lorkav's Review

hkthomas
August 25, 2013
N/A

jhonyS's Review

Lolo614
December 18, 2012
nice

charleader's Review

JAMSwanson
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.