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."
 
Download
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
Advertisement

ingredients

Advertisement

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!

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Naner
    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. evelynathens
    A very nice pumpkin muffin. Moist and tasty.
     
  3. adymommy
    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. MadameSev
    Great pumpkin bread! Kids loved it! Need to increase flour for high altitude.
     
  5. Ridinthewind
    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!
     
Advertisement

Tweaks

  1. Chef Assassin
    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. Ridinthewind
    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. mom of 2 boys
    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!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes