Chocolate Chip Pumpkin Bread

We taste tested two homemade Chocolate Chip Pumpkin Bread recipes to decide on a winner: It’s the Great Pumpkin Bread-Off! See which one won!

Chocolate Chip Pumpkin Bread

It’s the Great Pumpkin Bread Off, Charlie Brown!  

My friend Kathleen and I like everything pumpkin. Our favorite season is fall, and as soon as September rolls around, we break out our Bath & Body Works Sweet Cinnamon Pumpkin lotion and look forward to the pumpkin-filled treats to come.

We both love this Chocolate Chip Pumpkin Bread we found years ago at Breadsmith, but this year I found out that the location near us had closed. I had one recipe for pumpkin bread that I’ve made a few times, and another one saved to make, so we decided to have a Bread-Off (rather than a Bake-Off) with the two recipes. We held the contest on our way to the apple orchard – which has the best cinnamon apple donuts ever by the way! It was a sugary day to say the least…   UPDATE: These Homemade Apple Cider Doughnuts blow those out of the water!

The Chocolate Chip Pumpkin Bread Recipes

I’m mixed on my feelings about having chocolate chips in pumpkin bread – on one hand the combination of chocolate and pumpkin is a great; on the other, I think the chocolate distracts from the purity of the pumpkin. In the end, I decided to include chocolate chips in both breads, so the experiment was controlled. I should also mention that only I knew which bread was which and what components went into the breads; my two tasters (Kathleen and Bob) knew nothing going into it 🙂  

Each original recipe makes 2 large loaves, so I just cut the recipes in half and made 1 loaf of each. The first time I made pumpkin bread, I used applesauce instead of the oil – to be honest, it wasn’t nearly as good. I’d rather use the oil and just eat less!

I cannot even tell you how hard it was for me to find the pumpkin puree!!! So hard that this bread-off almost didn’t happen. I went to two of the big chain grocery stores with no luck, and finally found some organic pumpkin puree at Whole Foods (for $3 a can – what the?!) Dominick’s had canned pumpkin pie mix, but no thank you – I prefer to spice my pumpkin myself!  

One of the recipes recommends making the bread a day ahead for best flavor. I’ve tried this before and happen to agree, so that’s what I did with both loaves. As I was making the breads, I realized that these recipes are veeerrrry similar, and that made the tasting a little difficult. However, I think we were able to declare a winner. See below for the results!

Pumpkin Bread Contest Results

Pumpkin Bread A RESULT: Both tasters liked this bread. They both noted that it has good spice and was very moist.

Chocolate Chip Pumpkin Bread

Pumpkin Bread B RESULT: Both tasters again agreed that this is a moist bread. Kathleen thought it had more of a “pumpkin” taste, perhaps because it didn’t have the same ‘spiciness’ as the other bread.

Chocolate Chip Pumpkin Bread cut open on plate

OVERALL RESULTS: Although these breads are almost too similar to compare, the winner is Bread A – the Downeast Pumpkin Bread. Overall, the tasters felt it had more of the “spice” one looks for in a pumpkin bread. I think that’s because this bread has the spices added individually, rather than the premade pumpkin pie spice blend. Maybe that’s why it has 5/5 stars from over 2,721 reviewers on Allrecipes!!!

I am including both recipes in case you only have pumpkin pie spice and don’t want to purchase the individual spices.

I made the Downeast Maine Pumpkin Bread without chocolate chips for our Holiday Open House, and it was so delicious! With out without chocolate chips, this pumpkin bread is so good.

Gluten Free Chocolate Chip Pumpkin Bread

I haven’t tried it myself yet, but I’ve had good luck substituting Bob’s Red Mill Gluten Free 1 to 1 Baking Flour for all purpose in baked goods.

Chocolate Chip Pumpkin Bread Pin

Looking for More Quick Bread Recipes?

Check out my other quick breads:
Pineapple Carrot Bread
Poppy Seed Bread
Ultimate Banana Bread
Zucchini Bread
Double Chocolate Banana Bread

Looking for more Pumpkin Desserts?

I LOVE Pumpkin desserts in the Fall! Check out my favorite Pumpkin sweets:
Pumpkin Chocolate Tart
Chocolate Pumpkin Cheesecake Bars
Pumpkin Chocolate Cheesecake Bars
Black Bottom Caramel Pumpkin Cheesecake Bites
Pumpkin Spice Magic Bar Minis
Pumpkin Scones
Pumpkin Cornbread
Pumpkin Spice Latte
Pumpkin Pancakes
Pumpkin Waffles

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

Meghan
Starting with a recipe for Downeast Maine Pumpkin Bread, this Chocolate Chip Pumpkin Bread is a moist, flavorful pumpkin quick bread with the spices of fall. Add chocolate chips or leave them out.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 2 large loaves

Equipment

  • two 9-inch loaf pans

Ingredients
  

  • 15 ounces canned pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all purpose flour
  • 2 teaspoon baking soda
  • 1 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup semi-sweet chocolate chips (optional)

Instructions
 

  • Preheat oven to 350 degrees F. Grease and flour two 9 x 5-inch loaf pans.
  • In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended.
  • In a separate bowl, whisk together the flour, baking soda, salt, and spices, and then stir in the chocolate chips if using.
  • Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pan.
  • Bake for about 50 minutes. Loaves are done when toothpick inserted in center comes out clean.

Notes

Source: Adapted from Allrecipes.com
You’re Gonna Bake It After All
bakeitafterall.com
Keyword bread, dessert, fall, pumpkin
Chocolate Chip Pumpkin Bread cut open on plate

Pumpkin Pie Bread

Meghan
Classic pumpkin bread flavors that you can prepare in minutes.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 2 large loaves

Equipment

  • two 9-inch loaf pans

Ingredients
  

  • 3 1/2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 3 cups white sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 15 ounces canned pumpkin puree
  • 1/2 cup water
  • 1 cup semi-sweet chocolate chips (optional)

Instructions
 

  • Preheat oven to 350 degrees F. Grease and flour one 9 x 5-inch loaf pan.
  • Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice, then stir in chocolate chips, if using. Set aside.
  • In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Add batter to prepared pan.
  • Bake in oven for 50-60 minutes, or until toothpick inserted into center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

Notes

Source: Adapted from Allrecipes.com
You’re Gonna Bake It After All
bakeitafterall.com
Keyword bread, dessert, fall, pumpkin


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