Ah, I love Taste of Home! Have you read this magazine? There are so many delicious recipes – with gorgeous pictures that inspire you to bake each and every one. Well, I haven’t made them all, but I have discovered some favorites. One of my absolute favorites? This pumpkin chocolate chip bread.
I have Lora from Kansas to thank for this chocolate favorite. This is the recipe for Pumpkin Chocolate Chip Bread that was published in the 2002 Quick Cooking Cookbook.
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I’ve made this recipe as bread and as muffins. I’ve made this recipe with canned pumpkin and fresh pumpkin puree. I’ve made it in half batches, regular batches, and double batches. Any way you make it, this recipe for pumpkin chocolate chip bread is delicious.
The other great thing about this recipe is that it freezes wonderfully so you can enjoy some bread now and some later.
I made it for my preschoolers last week, as we were learning about pumpkins for Fall. They all started with half a slice, and almost everyone asked for seconds…and quite a few for thirds! My preschoolers ate almost the entire two loaves of bread that I made, so I’ll let that speak for the deliciousness of this recipe.
3 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
2 cups sugar
1 (15 ounce) can of pure pumpkin
1 1/4 cups vegetable oil
1 1/2 cups semi-sweet chocolate chips
In a large bowl, beat the eggs, sugar, pumpkin and oil. Stir in flour, cinnamon, and baking soda. Stir just until moistened. Fold in the chocolate chips.
Pour into two greased 8 inch by 4 inch loaf pans. Bake at 350 degrees for 60 to 70 minutes, or until a toothpick inserted near the center comes out clean. Since I use dark pans, I tend to bake this bread at 325 (25 degrees cooler, just like my Mom taught me).
Cool for 10 minutes before removing from pans to wire racks. Yields 2 loaves.
If you are making muffins, bake for 18 minutes. If you are baking mini loaves of bread, bake for 30 to 35 minutes.
This recipe, whether bread or muffins, also freezes well.