Chocolate Chip Pumpkin Bread Recipe (2024)

Chocolate Chip Pumpkin Bread Recipe (1)

perikita74

Rating: 5 stars

11/18/2018

This recipe is a keeper!

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 50 minutes. Nest time I'll add walnuts and will substitute half of the sugar with golden raisins. Reading the previous 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.

Chocolate Chip Pumpkin Bread Recipe (2)

daneanp

Rating: 4 stars

02/01/2017

A family favorite that I have been making for years. Easy too.

Chocolate Chip Pumpkin Bread Recipe (3)

EllenDeller

Rating: 5 stars

01/22/2017

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.

Chocolate Chip Pumpkin Bread Recipe (4)

melissaotero

Rating: 5 stars

06/11/2014

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!!!

Chocolate Chip Pumpkin Bread Recipe (5)

ElaBella

Rating: 5 stars

12/03/2013

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.

Chocolate Chip Pumpkin Bread Recipe (6)

kblurton

Rating: 5 stars

12/01/2013

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!

Chocolate Chip Pumpkin Bread Recipe (7)

BethinNC

Rating: 5 stars

10/30/2013

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.

Chocolate Chip Pumpkin Bread Recipe (8)

jhonyS

Rating: 5 stars

12/18/2012

nice

Chocolate Chip Pumpkin Bread Recipe (9)

charleader

Rating: 4 stars

09/18/2012

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.

Chocolate Chip Pumpkin Bread Recipe (10)

wonderwab

Rating: 5 stars

11/20/2011

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).

Chocolate Chip Pumpkin Bread Recipe (11)

CFLauxRN

Rating: 5 stars

11/19/2011

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!

Chocolate Chip Pumpkin Bread Recipe (12)

kfc122779

Rating: 5 stars

11/19/2011

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.

Chocolate Chip Pumpkin Bread Recipe (13)

salundy

Rating: 5 stars

11/05/2011

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!

Chocolate Chip Pumpkin Bread Recipe (14)

mom2rex

Rating: 5 stars

10/01/2011

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.

Chocolate Chip Pumpkin Bread Recipe (15)

KCSeattle

Rating: 5 stars

09/24/2011

Absolutely delicious and very moist! I added a bit of nutmeg and ginger to the mix to spice it up a bit.

Chocolate Chip Pumpkin Bread Recipe (16)

allenr

Rating: 5 stars

09/20/2011

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.

Chocolate Chip Pumpkin Bread Recipe (17)

Momcookshealthy

Rating: 5 stars

09/09/2011

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.

Chocolate Chip Pumpkin Bread Recipe (18)

Lolo614

Rating: 2 stars

11/22/2010

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!

Rating: 1 stars

11/18/2010

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

Chocolate Chip Pumpkin Bread Recipe (20)

jessicas314

Rating: 5 stars

10/31/2010

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.

Chocolate Chip Pumpkin Bread Recipe (21)

Debbie212

Rating: 5 stars

10/27/2010

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!

Chocolate Chip Pumpkin Bread Recipe (22)

beachgirl4033

Rating: 5 stars

10/13/2010

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.

Chocolate Chip Pumpkin Bread Recipe (23)

runnermel

Rating: 5 stars

09/26/2010

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!

Chocolate Chip Pumpkin Bread Recipe (24)

hkthomas

Rating: 5 stars

09/14/2010

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!

Chocolate Chip Pumpkin Bread Recipe (25)

Gidget09

Rating: 5 stars

09/01/2010

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

Chocolate Chip Pumpkin Bread Recipe (26)

lakeside

Rating: 5 stars

01/13/2010

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.

Chocolate Chip Pumpkin Bread Recipe (27)

TaraCA

Rating: 5 stars

12/22/2009

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!

Chocolate Chip Pumpkin Bread Recipe (28)

christinebean

Rating: 3 stars

12/13/2009

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.

Chocolate Chip Pumpkin Bread Recipe (29)

jfajfa

Rating: 5 stars

11/18/2009

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!

Chocolate Chip Pumpkin Bread Recipe (30)

seattlekh

Rating: 3 stars

11/13/2009

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.

Chocolate Chip Pumpkin Bread Recipe (31)

kads65

Rating: 5 stars

10/31/2009

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

Chocolate Chip Pumpkin Bread Recipe (32)

peach5757

Rating: 5 stars

10/20/2009

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!

Chocolate Chip Pumpkin Bread Recipe (33)

mollybrown

Rating: 5 stars

10/11/2009

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

Chocolate Chip Pumpkin Bread Recipe (34)

ViennaVAfoodie

Rating: 5 stars

10/10/2009

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.

Chocolate Chip Pumpkin Bread Recipe (35)

Tminton

Rating: 5 stars

09/23/2009

This bread is awesome! I used chocolate chunks and it was great!

Chocolate Chip Pumpkin Bread Recipe (36)

pkb1968

Rating: 5 stars

03/28/2009

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.

Chocolate Chip Pumpkin Bread Recipe (37)

juliakatv

Rating: 2 stars

11/28/2008

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.

Chocolate Chip Pumpkin Bread Recipe (2024)

FAQs

Why is my pumpkin bread not moist? ›

Try cutting the amount of flour, or adding more milk. It's also possible your oven was too hot, or you baked the pumpkin bread for too long. Try reducing the oven temperature and cutting the baking time.

What happens if you put too much pumpkin in pumpkin bread? ›

You might think you could overcome the lack of flavor by adding more pumpkin purée to your recipe, but you'd be mistaken: By the time you've added enough purée to taste it, your baked good would have a soggy texture on account of all that moisture.

What is the secret to success when making quick breads? ›

Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.

Why did my pumpkin bread come out gummy? ›

If your pumpkin spice bread is gummy or undercooked in the center, it's typically because it either 1) needed more time to bake in the oven or 2) the batter was too wet, which led the bread to collapse in on itself a bit (this happens if you measure ingredients by volume, rather than by weight: it's easy to ...

How can I make my bread more moist? ›

Fats keep your bread moist. If your loaf was too dry, try adding a tablespoon or two more oil next time you make it. Likewise, water does more than hydrate your dough. It helps yeast do its thing, activates gluten and determines the volume of your loaf—all crucial for the right results.

What adds moisture to bread? ›

Finally, if you're feeling adventurous, why not add honey, molasses, or brown sugar to your recipe? Not only will they give your bread a unique flavor, but they'll also help keep it soft and moist for days.

How to tell if pumpkin bread is done baking? ›

So, to know when pumpkin bread is done, look for the crack on the top of the bread, which is a tell-tale sign it's either done or close to being done. Then stick a skewer or toothpick into the center of the bread. If it comes out clean, it's ready to come out of the oven.

What happens if you use too much baking soda in pumpkin bread? ›

It's important not to use too much baking soda in recipes, as it can result in a metallic, soapy flavor. It is much more powerful than baking powder – you only need about 1/4 teaspoon baking soda per cup of flour to leaven baked goods.

Is heavy cream or evaporated milk better for pumpkin pie? ›

During my testing of pumpkin pies, I tried lots of different milk options – heavy whipping cream, regular milk (I used 2% in my testing), sweetened condensed milk and evaporated milk. Ultimately, I found heavy whipping cream to be the best. It produced the creamiest pie in my opinion.

What is the secret to bread rising? ›

But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.

What's the purpose of an egg in a quick bread? ›

Eggs also act as an emulsifier. By surrounding small particles of fat, the egg helps make the quick bread batter smoother, thus contributing to volume and texture. In addition, when eggs are beaten, they incorporate tiny air bubbles that expand with heat in the oven, contributing to volume.

What is the difference between regular flour and self-rising flour? ›

While it's similar to all-purpose flour, self-raising flour isn't as rich in protein as all-purpose flour. Also like all-purpose flour, self-rising flour is enriched with added nutrition. It also contains salt and baking powder that has been distributed evenly throughout the flour and acts as a leavening agent.

Why did my pumpkin bread turn green? ›

Sunflower flour does a funny thing where it turns green when baked… It's harmless, but not the most attractive food color. It doesn't affect the taste, so I'm totally fine with it.

What causes pumpkin bread to crack on top? ›

You want the bread to puff up and crack on top—this is a sign that it has cooked all the way through. It's easy enough to test for doneness by inserting a wooden skewer or cake tester (sometimes I use a paring knife) into the center of the loaf.

Why is my pumpkin bread not cooking in the middle? ›

The oven temperature is off: Usually it's running too hot, and the outside looks brown before the center is baked through. But a low oven temperature can fool you too– you think you've baked long enough, but it's actually running 50 degrees too cool.

Why is my pumpkin bread undercooked? ›

When the toothpick comes out clean, the bread is done. If not, bake 5-10 minutes longer and recheck. PRO-Tip: Do not pull the loaves out without doing a toothpick check. If you remove the loaf too early, the middle will be raw.

Why is my bread always so dry? ›

Leaving the bread in the oven too long will dry out bread. If the bread has finished baking before the minimum time stated in the recipe, the oven temperature may not be correct. To insure the correct temperature each time you bake, always use an oven thermometer.

Why is my bread not soft and fluffy? ›

The over-kneading dough is a common bread making mistake, which makes gluten too tight for bread to rise, resulting in chewy bread instead of fluffy. Kneading correctly is most important to strengthen the gluten and give your bread a perfect texture.

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