No ImageChocolate Chip Pumpkin Bread

Did you make it? Rate it!

  1. Lori

    Salted or unsalted butter??? Does it matter?

  2. Susan

    I have a 4-pan mini-loaf pan and this recipe makes all 4 loaves. For mini-loaves I bake at 325 for 35 minutes. Cool, wrap each loaf in plastic wrap, then foil, then freeze. So delicious! Great for gift-giving.

    xxxxxyyyyy

  3. Gisele

    can i use rice flour instead of all purpose flour?

  4. Markét

    I´ve tried and as the loaf disappeared so quickly, I had to bake another one. I froze accurate amount of pumpkin puree in the boxes so that I won´t have much work nextime. This recipe will stay among my favorites. TXS!

    xxxxxyyyyy

  5. Rizky Amelia

    So easy and delicious, my hubby likes this so much,thank you for this recipe Cindy

    xxxxxyyyyy

  6. nato gloveli

    This is my favourite pumpkin bread recipe. I cut down the sugar amount to 200 grams though.

  7. Susan Maynard

    I made this last night for my book group ~ delicious! My sugar/cinnamon topping separated from the loaf during baking, in a sheet. Looked kind of like a roof. What did I do wrong? Didn’t spoil everyone’s enjoyment nonetheless.

    • Cindy Rahe

      Hi Susan! So sorry the topping separated, I’m not sure what the cause would be. This hasn’t happened to me before, but it could be something that someone else has encountered. Anyone have any ideas? Glad everyone enjoyed it, though!

  8. Paige

    Swapped out butter for 1/4 cup canola oil and did a half of cup of brown sugar instead of white sugar. Delicious

  9. Kim

    What about using whole wheat flour, or maybe 1/2 and 1/2 with the AP? Also we’re just over 6,000 ft., any changes for high altitude?
    Looks so delicious!

    • Cindy Rahe

      I would try 50/50 whole wheat and AP! That’s the route I usually go when baking with whole wheat. I am at just over 4,400ft. so maybe try reducing the baking powder by 1/4 teaspoon?

  10. steve woodcock

    Pumpkin Puree…. is this a canned product…or do you make it from fresh pumpkin

    • Emma Christensen

      Hi, Steve! It’s a canned product, very common here in the States, especially this time of year. If you live outside the US, or don’t want to use canned, you can try substituting homemade. Make sure the puree is very very smooth, like the consistency of baby food. Good luck!

  11. Lorraine Lussier

    Could you make cupcakes instead of a loaf pan?

    • Cindy Rahe

      You definitely could! They would come out more muffin-like than a cupcake.

  12. Teri Smyth

    This looks so yummy. I’m generally more a fan of plain pumpkin bread, but adding chocolate to anything is okay with me.

  13. Brooke

    Can this be made in a bread machine?

    • Emma Christensen

      Hi, Brooke! No, it’s a quick bread, not a kneaded yeast bread, so I don’t think it would be a good one for the bread machine. (Though it’s been a while since I’ve used a bread machine! If yours can do a quick bread, like banana bread, then go for it!)

  14. Priyanka Dave

    Hi, I just read your Recipe and I Get inspired with I am going to try this in my kitchen and love to try to make a new recipe. Your look so delicious and awesome

  15. Angie

    Hi – do you think I could substitute buttermilk for the milk?

    Thank you for any info!

    • Cindy Rahe

      I haven’t tested this recipe with buttermilk, but I have the same suspicions as Emma!

    • Emma Christensen

      Angie, my suspicion is that the acidity of the buttermilk might change the recipe too much, but let me check with the author. Will let you know!

  16. Jonathan

    Is there any difference in the end product depending on the type of milk you use, like whole milk vs. skim milk? Which do you use?

    • Emma Christensen

      Hi, Jonathan! Great question. We recommend whole milk for this recipe, but 2% could be subbed. I think skim would work ok, but the loaf might taste a little less rich (and possibly dry?). I’ve updated the recipe with this info, too. Thank you!

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