Chocolate Chip Pumpkin Bread

By Addie

A touch of cinnamon helps blend the chocolate and pumpkin flavors in this tender bread. And since the recipe makes two loaves, you can send one to a bake sale and keep one at home for your family to enjoy. —Lora Stanley, Bennington, Kansas

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 eggs
• 2 cups granulated sugar
• 2 cups canned pumpkin
• 1 1/2 cups canola oil
• 1 1/2 cups (6 ounces) semisweet chocolate chips

Preparation

Step 1

In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves
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REVIEWS:

Delicious!!!! Highly recommend!!

I have made this several times. I love it and so does everyone else I make it for.

I've been making pumpkin breads and muffins for years and have tried all different recipes. This one is the best, by far. It's simple and delicious. I use half oil and half applesauce and it comes out perfect every time.

Its time to get ready for my favorite time of year, I wanted to make something in honor of Mabon. I found this receipe and it turned out absolutely delicious! In addition to the cinnamon, I used 1/2 teaspoon of all spice and tossed the chocolate chips in flour, to prevent them from sinking to the bottom.

I make this bread as mini loaves and give them away to families that come to my church. Everyone loves the bread. Thank you so much for the recipe!!!

Amazing!! Simply amazing! I just made this and it came out wonderful. I thought about adding ice cream while it was warm to make it a nice dessert, but with one bite it had just the right amount of sweetness. I added about a teaspoon of vanilla essence to the mix before baking.

Awesome! Will definitely be making this again! Made with mini chocolate chips instead. Turned out really well! I used this recipe for both a loaf and for mini muffins. The minis cook for about 20 minutes.

I have made this for the last 3 years for my husband to take to work. The guys love it and beg for more. I cook it in small loaf pans and then freeze it for quick snacks or company!

I baked this last night for my daughter's kindergarten class. Didn't change a thing, except baking them in mini muffin tins. Everyone thought it was delicious. Thanks for the recipe. It's definitely a keeper!

I make this recipe every year and give out loaves as gifts. Everyone LOVES it and asks for the recipe. Instead of 1.5 cups of oil, I use 1 cup of oil, 4 oz of cinnamon applesauce, and 1 tsp of vanilla. It comes out super moist. Great recipe!

I have made twice now and I love this recipe. Super easy to make!

Great recipe, taste great, noticed that after the bread cooled, the flavor was even better. Freezes well.

Just finished making this and it was great even with my changes. I added only one cup of sugar instead of two and 1 1/2 cups of oil instead of two. I thought it was still plenty sweet with the chocolate chips, but it I might have liked it a tad bit moister.

I really liked this recipe. True, the loaves are quite dense but I think it's due to how moist they are. The flavor is wonderful! The only negative thing I can say is that I froze the other loaf and when I thawed it about 2 months later, it was not nearly as good. I thought I wrapped it well enough,but perhaps I didn't. Also, I wish recipes like this also included baking times for mini pans for gift-giving.

Delicious, I make it with fresh pumpkin. It's always a big hit!

One of my favorite recipes! I use the mini chocolate chips so that they are more evenly distributed. Make it at least once every year!

I found this to be greasy,bland and heavy. Each loaf seemed to weigh about 10 pounds. I suggest if you must try this recipe, just make 1 loaf.