Pumpkin Chocolate Chip Bread/Muffins

"This was originally a bread recipe, but I always make them as muffins! It's definitely a favorite, and can easily be halved. Cooking time is for the bread."
 
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photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am
photo by Pam-I-Am photo by Pam-I-Am
Ready In:
1hr 15mins
Ingredients:
10
Yields:
2 loaves
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ingredients

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directions

  • Mix all ingredients (chocolate chips last).
  • If making loaves, pour into greased pans and bake at 350 degrees for 1 hour or until knife comes out clean.
  • If making muffins, fill greased or paper-lined tins 3/4 full and bake at 350 degrees for 20-25 minutes or until set.
  • Note: Makes 1 large bundt, 6 small loaves, 2 regular sized loaves, or 24 muffins!

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Reviews

  1. Delicious recipe, that's good for the kids. I used about 1/2 c. oil and the muffins still came out good. Next time, I will use just a slight bit more cinnamon to go with the sweet chocolate.
     
  2. A very nice pumpkin muffin. Moist and tasty.
     
  3. Love these and so does my 3 year old. Made these into double chocolate chip pumpkin mini muffins. I had about 1/2 cup of white chocolate chips I threw in with the 1 cup chocolate chips. Listened to another review and reduced the oil to 3/4 cup. This recipe made oodles of mini muffins. I will put them into lunch boxes, and freeze some for a special treat in the winter :) Thanks for a great recipe!
     
  4. Very good! I made this for breakfast for my staff at a gueset ranch in Wyoming and they loved it. I substituted plain lowfat yogurt for the oil and it came out fantastic- very moist. High altitude, 9200 ft, did not affect baking time, still took about an hour. Thanks for posting!
     
  5. This came out super moist and wonderful! It is very fast and easy to put together. I served this at Christmas and New Years and my entire family loved it! Thank you so much for sharing =D
     
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Tweaks

  1. This is absolutely one of my favorite things to make now. I used 1/2 c brown sugar in place of 1/2 c of the white, replaced 1/4 c of the oil with apple cider and added 1/2 tsp ground ginger. My oven runs hot so it also took 10 minutes less on the bundt and the muffins. They turned out perfect! Thanks for the recipe.
     
  2. Very good! I made this for breakfast for my staff at a gueset ranch in Wyoming and they loved it. I substituted plain lowfat yogurt for the oil and it came out fantastic- very moist. High altitude, 9200 ft, did not affect baking time, still took about an hour. Thanks for posting!
     
  3. This recipe is absolutely fabulous. Instead of cinnamon, I used pumpkin pie spice and it was wonderful. My 2 boys absolutely loved it. So did I.
     

RECIPE SUBMITTED BY

I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career. Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!
 
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