Pumpkin flavor is still in full swing over here. I can’t get enough of the rich flavor of pumpkin combined with fall spices. This pumpkin bread is the definition of a fall treat. Don’t forget the chocolate chips! I love pumpkin and chocolate together. It’s hard to do pumpkin bread without chocolate chips…in my opinion.
I’m not usually a fan of store bought pumpkin bread. It always tastes like a mix (because it probably is) or it is: too airy, too dry, too much like a cake. The one exception is Great Harvest Pumpkin Chocolate Chip Bread. If you’ve ever eaten a slice, you know that Great Harvest makes a killer loaf of pumpkin bread! I decided it was time to recreate their recipe at home. I compared the ingredient list on the GH package to recipes online that claimed to be GH copycats. Hmmmm. A lot of those recipes included ingredients not on the Great Harvest ingredients list. Ingredients like: honey, brown sugar, wheat flour. All good guesses, but not accurate if you’re trying to recreate the bakery version…
After several test batches, and experimenting with different temperatures of baking, amounts of flour, spices, pumpkin, and eggs, I think I’ve finally nailed it. Be careful though…this bread is so addicting! It will not last long with hungry people around. It’s the perfect fall treat.
Another great thing about this recipe- it’s really straightforward. Nothing too crazy or hard about it. Start by beating the eggs in a mixing bowl by themselves. Add the sugar and beat for 1 minute. Then add the oil, canned pumpkin, and vanilla. Add the rest of the ingredients in the recipe to the pumpkin mixture. Mix everything together until it’s incorporated. Don’t over mix it. Pour the batter into two greased loaf pans and cook them for 50-60 minutes at 325 degrees. Let the loaves sit in their pans for 5 minutes to cool a little bit. I know, I know…that 5 minutes will seem like an eternity when all you want to do is cut right into it. The wait will be worth it!
This bread is lightly spiced, super moist, dense, and has a rich pumpkin flavor. At over $9 a loaf (in SLC locations), you’ll be saving a few dollars and your house will smell great too! Make this recipe today- or anytime until Thanksgiving. Actually, you can really make this anytime of the year…I’ll keep your secret.
Happy fall baking.
Great Harvest Pumpkin Chocolate Chip Bread
- 4 large eggs
- 2 cups granulated sugar
- 1 1/4 cups vegetable or canola oil
- 1-15 oz can Libby's pumpkin* see recipe notes about Libby's not pumpkin pie filling
- 2 teaspoons vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon cloves
- 1 1/2 cups semi sweet chocolate chips
Place the rack in the center of the oven, and generously grease and line the bottom of two loaf pans with parchment or wax paper. Preheat oven to 325 degrees.
Place eggs in a mixing bowl. Beat for about 1 minute. Add sugar beat again for 1 minute. Add the oil, pumpkin and vanilla. Beat until all ingredients are incorporated.
Place the flour, baking soda, baking powder, salt, spices and chocolate chips into the bowl with the pumpkin mixture. Mix just until the wet and dry ingredients are incorporated.
Pour the mixture into the prepared loaf pans.
Bake for 50-60 minutes or until knife inserted in center of loaf comes out with a few moist crumbs attached.
Remove from oven. Let sit for 5 minutes in pan. Loosen sides of loaf if necessary with butter knife. Remove and cool completely.
- Important note regarding pumpkin. I prefer Libby's pumpkin over other brands. Do not use organic pumpkin in this recipe if you want the rich darker color as pictured. I have experimented using a store brand "Organic Pumpkin" and was very disappointed in the finished product. The color is light orange, not the rich color you will get if using Libby's. The texture is also slightly different when using organic pumpkin. Not quite as dense. Use Libby's, trust me on this.
- I make a liner for the loaf pan by placing parchment or wax paper under the pan and tracing around the bottom of the pan. Cut the paper on the line. Place the paper in the bottom of the loaf pan and spray sides of pan and bottom (on top of the paper liner) generously with cooking spray.
- I bake in 4 1/2 x 8 1/2 pans. When I place the batter in the pans, they fill the pans over 3/4 full. There is about a 1/2 - 3/4 inch space to the top of the loaf pan.
- This recipe will easily yield 3 smaller loaves. Adjust the baking time to 45 minutes then check to make sure loaf is set.