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Pumpkin Chocolate Chip Bread

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There are some recipes that just say Autumn.  And Pumpkin Chocolate Chip Bread is one of those.  This recipe is so good, it might even be better than Great Harvest’s bread, and it costs a fraction to make it at home!  The only problem with making it, is that I want to eat way too much of it.

Here’s the recipe:

Pumpkin Chocolate Chip Bread

  • 3 1/3 c. all-purpose flour
  • 2 tsp. cinnamon
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 ½ tsp. salt
  • 2 2/3 c. sugar
  • 2/3 c. butter
  • 4 eggs
  • 1 lb. canned mashed pumpkin
  • 2/3 c. water
  • 1 c. chocolate chips

Preheat oven to 325 degrees.  Sift together dry ingredients and set aside.  Cream sugar and butter until well incorporated.  Add eggs one at a time and then add mashed pumpkin.   Alternate adding dry ingredients with water.   Fold in chocolate chips.

Pour into greased bread pans and bake at 325 degrees for 55- 60 minutes or until toothpick comes out clean.’

Click here for the Printable Recipe.

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1.  Preheat oven to 325 degrees. Spray two large bread pans with cooking spray.  Sift together the flour, cinnamon, baking soda, baking powder, and salt. After all the ingredients are sifted into the bowl, I give the bowl a good stir to make sure the baking soda and powder are mixed in thoroughly.

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2.  Cream together softened butter and sugar.

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3.  Add eggs one at a time.  Notice I have all the eggs in one bowl.  After learning from the school of hard knocks (in other words, picking egg shell out of my batter) I always crack my eggs into a small bowl first.  I know this goes against my “as few dishes as possible rule” but rules are made to be broken.  In the off chance there is a bit of shell, it is easily picked out.  The eggs are still really easy to add one at a time.  Just tip the bowl until one yolk drops into the batter, and blend it in.  Then add the next, and so on, until they are are mixed in nicely.

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4.  Blend in the mashed pumpkin.  The batter will look slightly curdled once it’s all mixed in.  It’s OK, you haven’t made a mistake.

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5.  Alternate adding in the dry ingredients with 2/3 cup of water a little at a time.  It is really important not to over mix the batter.  You want everything incorporated, but just.

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6. And to avoid over mixing, I fold in the chocolate chips.  Just a little note about chocolate chips.  I love good ones.  I think it makes a big difference in my baking.  But good chips are expensive.  If I ever see Guittard Semi Sweet Chips on sale, I buy them.  Several years ago, when I was doing a lot of baking, I did a taste test with chips.  I had Nestle, Guittard, and Ghiradelli chips all laid out in a row.  My favorite by far was the Guittard.  Next came Ghiradelli and then Nestle.

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7.  Pour evenly into two large greased bread pans.

8.  Bake at 325 for 55-65 minutes, or until a cake tester comes out clean.  Here’s a great tip, I love using a thin bamboo skewer as my cake tester.  I always wash it and reuse it.

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9.  Cool on a cooling rack and enjoy.  (More than I should.)

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39 Responses to “Pumpkin Chocolate Chip Bread”

  • That looks delicious – I may have to try that one!!!

  • Looks heavenly! That just may be today’s project for me!
    Have you ever tried the mini chocolate chips? I now use them in my banana bread recipe. They look like cute little polka dots….very clever invention! :)

  • This does look yummy, though I’ve been trying to cut back dramatically on sugar so I’d have to experiment to see how I could do that with this recipe and keep it delicious.

  • I gotta make it. I know kneaders is so pricey too.

  • Oh I forgot to say I have those same bread pans. I can’t use anything else. I love them.

    • I couldn’t live without these pans. I love them! They cook so beautifully. My husband, aka Mr. Picky, loves this bread more than Kneaders and Great Harvest.

  • Yup they look good ……..guess what I am making tomorrow ??
    Diane

  • ok, so I made some pumpkin bread myself earlier today. But I didn’t add any chocolate chips. Now I’m wanting to make another batch tomorrow. How addicted to this stuff can one get? ;)

  • Tiffany Bollinger:

    Hi Calli,
    I
    tried making the bread this morning and I failed miserably but not sure why. My batter was not as dense as yours and all my chocolate chips sank to the bottom of my bread pan. I baked the loafs anyway and the end result was very gooey. I did use pastry flour rather than all purpose. Could this have been the problem?

    Thanks,
    Tiffany

    • Oh Tiffany, I am so sorry, I hate wasting ingredients and time. The problem definitely was your flour. You’ll want to use All-Purpose next time and I think you will have success. The only consolation I can give you is that I usually have learned more from my failures than from my successes. I hope you give it another try. It really is amazing. I am just getting ready to make it again today. I still have half a large can of packed pumpkin, and I can’t waste it, of course! I am going to change the recipe in the post to specify all purpose. All the best, Calli

  • deborah Raymond:

    Tiffany,
    II use like to use pastry flour when baking quite often since I can use whole wheat flour this way without my children knowing it, but it does not develop gluten the same which can be why your loaves did not bake the same.

  • I hope you don’t mind…I linked your recipe on my fledgling little blog. I haven’t made it yet, but boy, does it sound delicious, Love, love, love your site & visit often!

  • I’m dying to try your recipe…do you have any idea how many cups a pound of pumpkin is?

  • rosieroyalty:

    Mmmm this sounds so delicious!! I love your blog :)

  • Kim:

    What size pans are these? I’d love to try this recipe but I don’t have any bread pans. It might be time to do a little investment.

    In the spirit of making do with what I have, I do have a bread machine. Do you have any tips for making it in there? I have no idea what sort of mods I might need to make.

  • Val:

    Mine’s in the oven now, the batter is so good!

  • Jessica:

    I just made two loaves last night, but I made a couple mistakes & hope they taste ok! I’m not slicing them until tomorrow, when we’re around the entire family… yikes. First, I mixed the sugar in with the dry ingredients… before I scrolled down to see your handy pictures. Second, I used a large can of pumpkin – which I realized after the fact was 1lb, 13oz. Because of this, I had to bake them about 15 minutes longer than your suggested time before a tester came out clean. They look & smell really great, though – I hope hope hope they taste that way! :)

  • Maureen:

    I bought this at Great Harvest for $7.50! Can’t wait to try the cheaper version.

  • Rachel:

    Hi – I made this recipe last week and my husband loved it! Unfortunately, I read the first step of “sift together dry ingredients” to include the sugar. Oops – such is the life of a beginner baker. Regardless the bread turned out delicious although I didn’t quite bake it long enough. I’m ready to give the recipe a second go, but am wondering if you know whether this freezes well. I’d like to bake now to take to a friend next week. Thanks for your help!

    • Marlena:

      I, too, added the sugar to my sifted ingredients! Oh, well. Mine turned out wonderfully. I added 5 minutes to the cooking time, too. This recipe is divine!!

  • I found this recipe on Tasty Kitchen – it looks delicious. I’ll be making it soon. I completely agree about Guittard! They are my chocolate chip of choice.

  • [...] am so glad the pumpkin shortage is supposedly over.  What would I do without Pumpkin Chocolate Chip Bread and Pumpkin Pie? …. and Harvest Pumpkin Cookies of [...]

  • Leela:

    I made this today and it turned out wonderful! This is definitely a recipe I will keep. I made one loaf and decided to make the rest of the batter into muffins. I baked the muffins for 25 minutes. They were perfectly moist and delicious. Thank you for posting this great recipe!

  • This looks wonderful, as someone else mentioned in an earlier comment I too am trying to cut down on the sugar, especially refined white sugar. Any suggestions on how it would turn out using rapadura, or a way to use honey or a natural sweetner instead of refined white sugar??

    • Calli:

      Jesse, I wish I had a good suggestion. I’ve never tried using sugar substitutes. If you find something that works be sure to post back and let us know. cheers, Calli

    • Kathy:

      Substituting Honey for Sugar:

      According to Cooks.com here are some good tips:
      Honey has been a favorite sweetener since prehistoric times and still has advantages over sugar even today.
      Honey is composted of two simple sugars, glucose and fructose, honey is absorbed in a different manner and therefore causes a slower, more gradual rise in blood sugar. Because honey has a slightly higher percentage of fructose than sugar, it tastes sweeter, and less is required for equal sweetness.

      Honey contains small amounts of numerous vitamins and minerals, but not enough to fulfill any of the body’s daily needs. Remember that honey does contain calories, cannot be used freely by a diabetic and is not recommended for infant formulas.

      The flavor, aroma and color of honey vary with the kind of flowers from which the bees gather the nectar used to make the honey. The fructose gives honey its sweet flavor, and the nectar adds the characteristic taste of the floral source to your recipes. The most common varieties in Texas are alfalfa, catsclaw, clove, cotton, horsemint, mesquite, orange, white brush, Chinese tallow, huajilo and wild flower.

      Generally the lighter the honey, the milder the flavor. If a stronger flavor is desired for your recipe, use a darker, stronger flavored honey; if a more delicate flavor is desired, use a lighter, milder flavored honey.

      Honey can easily be substituted for sugar as shown with the common recipe favorites included inside. Due to honey’s ability to retain water, products made with honey tend to remain moister longer than similar products made with sugar or other sweeteners.

      Some minor adjustments may need to be made to a recipe when substituting honey for sugar:

      1. Use equal amounts of honey for sugar up to one cup. Over one cup, replace each cup of sugar with 2/3 to 3/4 cup over honey depending upon the sweetness desired.

      2. Lower the baking temperature 25 degrees and watch your time carefully since products with honey brown faster.

      3. In recipes using more than one cup honey for sugar, it may be necessary to reduce liquids by 1/4 cup per cup of honey.

      4. In baked goods, add 1/4 teaspoon of baking soda per cup of honey if baking soda is not already included in the recipe. This will reduce the acidity of the honey, as well as increase the volume of your product.

      Moisten a measuring spoon or cup first with water, oil, or an egg before measuring the honey to prevent it from sticking to the measuring utensil. Honey is heavy by weight. A 12 ounce jar equals one standard 8 ounce cup. A quart weighs 3 pounds.

      Hope this helps.

  • Okay, I am saving this recipe for this fall. I love anything (and everything) pumpkin. And I’m sure the chocolate chips only help.

  • I tried this last week and it was delicious! My husband loved it and so did my daughter! This will definitely be a keeper!

  • Marla:

    That looks so yummy! What type of bread pans are those? I used to have air bake pans, but they need replacing! Thank you! ♥

  • Shanon:

    I was on the search for a recipie that would compare with the one at Great Harvest and this one exceeded my expectations! It is soooo moist and mmmm mmmm good!Thanks!

  • Queli:

    My husband & I made this bread tonight & it is AMAZING! Thank you so much for posting this so we could enjoy it as well!

  • Alia:

    I made this bread last week, I was searching the web for recipes like the Great Harvest Bread. I’m going to be honest, I love, love that bread, as do my friends! One of my friends has family in Utah and brings back loafs for 8 us! So, for my honest opinion.. I don’t think this bread tastes like the GH bread, however it is very, very good, my husb an daughter loved it, and we went through a whole loaf in one day! I think it needs to be a little more pumpkiny tasting. I also added a tsp of nutmeg to mine. Also I am wondering how to get the bread to round on top, mine came out with a flat top and very crusty on around the edges, I don’t like crusty edges. Lastly, the bottoms stuck to the pans and basically it ripped the bottoms off, I greased very well, before baking. So any advice on how to do the round, no crusty tops, and suggestions for new baking pans, that I can purchase on Amazon with my gc would be great. I saw someone recommends Norco but should I use 10″? Seems rather long. I see on Amazon they sell different sizes, what is best size? Thanks for any suggestions! Bottom line, is for anyone reading this, I highly recommend this bread, delicious! Just don’t expect it to be just like GH’s, but certainly a good substitute!

  • Amielee:

    Hi!
    This recipe looks sooo yummmy! How long is it good for? I’d love to mail a package to my husband, but it would take about 5 days to get there. Just wondering if it would last?
    Thanks!
    Amielee

    • Calli:

      Hi Amielee, Five days is a little tough, but I think if you cool it thoroughly, then wrap it well and ship it immediately, it will probably still be good. I love this bread the next day almost more than the day it’s cooked. My Orange Glazed Poppy Seed Bread is better the next day for sure, and you could try that bread too. Nothing says I love you like something you make from scratch! Good luck!

  • Ellen:

    Fantastic. Love this recipe. Super easy and so delicious

  • Michelle:

    Saw your recipe, haven’t tried it yet, but we added oil not butter and water. Also a bit of allspice. And the baking soda/baking powder/ salt were an even mixture. Can’t recall the exact measurements, it’s been a few years. It was one of my favorite breads to make, haven’t thought about it in a long time. I’ll try your recipe but with the ingredients we used and get back to you!
    Thanks for the recipe :)

  • [...] shared the recipe a long time ago and it is [...]

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