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Breakfast & Brunch | September 30, 2019

Great Harvest Pumpkin Chocolate Chip Bread

Great Harvest Pumpkin Chocolate Chip Bread

Pumpkin is in full swing over here. This Great Harvest Pumpkin Chocolate Chip Bread recipe is #1 on my list of favorite recipes in the fall! I can’t get enough of the rich flavor of pumpkin combined with fall spices. This Pumpkin Chocolate Chip loaf  is the definition of the perfect fall treat!

Great Harvest Pumpkin Chocolate Chip Bread

In love with Great Harvest Pumpkin Chocolate Chip Bread

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 an amazing  loaf of pumpkin bread.  It has just the right amount of sweet and chocolate and it stays moist for DAYS… IF you can keep it hidden away!

Great Harvest Pumpkin Chocolate Chip Bread

Research, research, research

Nothing compares to homemade so I decided it was time to make a homemade version of our favorite store bought loaf! First, I purchased and ate several slices, ok, maybe loaves to make sure my copycat version was as close to the bakery version as possible in taste and texture. I compared the ingredient list on the Great Harvest  package to recipes online that claimed to be Great Harvest 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 ingredients, but not accurate if you’re trying to recreate the bakery version…

Great Harvest Pumpkin Chocolate Chip Bread recipe

After several test batches, and experimenting with different temperatures of baking, amounts and types of flour, spices, pumpkin, and eggs,  I think it’s a true-to-form copycat. Many of my taste testers declared it to be “Just like Great Harvest!”

So easy to make, one bowl, two loaf pans!

This recipe is very simple and can be mixed up in one bowl. I start by beating the eggs in a mixing bowl and adding sugar, beating until smooth. When I add the oil, I usually slowly pour into the bowl as the mixer is on, which makes for no splash and a smooth mixture leading up to adding the dry ingredients. I like to mix all of the wet ingredients together until smooth and then add all of the dry ingredients to the bowl and mix just until the flour has disappeared. If you are looking for the best loaf pan, I love this pan from USA Bakeware. They are heavy duty, light in color and bake up the best loaves.

Key to perfect quick breads…

One important key to making the perfect quick bread loaf such as banana or pumpkin bread is DO NOT over mix. We have a popular fast-casual restaurant in Utah that sells a pumpkin loaf that is one of their  best selling items.

Every time I eat a slice, I’m always disappointed. It has a kind of dry spongy and almost a tough texture?, and the flavors are lacking. This recipe for Great Harvest Pumpkin Chocolate Chip Bread is the complete opposite! If you follow the directions on this recipe, you will end up with a perfect loaf and one for sharing as well.

Great Harvest Pumpkin Chocolate Chip Bread

Just right

This Great Harvest Chocolate Chip Bread is lightly spiced, super moist and has a rich pumpkin flavor.  At $6 a loaf in the bakery,  you’ll be saving a few dollars and your house will smell great too! I know you’re going to love this recipe. I want to hear if you think this is a true copycat, leave comments below. Thanks, and happy baking!

This post has been updated from it’s original publish date in October of 2014 with new photos and recipe adjustments. 

4.98 from 38 votes

Great Harvest Pumpkin Chocolate Chip Bread

Great Harvest Pumpkin Chocolate Chip Bread is the closest thing to buying a Great Harvest loaf! This make at home version includes all of the ingredeints listed at Great Harvest and costs less than buying at the bakery.

Course Breakfast, Dessert, Snack
Cuisine American
Keyword pumpkin bread, pumpkin chocolate chip, pumpkin cookie
Prep Time 10 minutes
Cook Time 55 minutes
cool time 30 minutes
Total Time 1 hour 35 minutes
Servings 2 loaves
Author abountifulkitchen


  • 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 all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups semi sweet chocolate chips


  1. 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.
  2. Place eggs in a mixing bowl. Beat for about 1 minute on medium speed. Add sugar beat again for 1 minute. Scrape down sides of bowl.

  3. Add the oil to the mixture in the bowl while the mixer is on low. Add the pumpkin and vanilla and mix on medium until all wet ingredients are mixed well. This takes a few seconds. Turn mixer off.

  4. 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 on low, scraping down sides of bowl a couple of times during process.

  5. Pour the mixture into the prepared loaf pans.
  6. Bake for 50-60 minutes or until knife inserted in center of loaf comes out with a few moist crumbs attached. The center should not be shiny or wet looking.

  7. Remove from oven. Let sit for 5 minutes in pan. Loosen sides of loaf if necessary with butter knife. Remove from pan and cool completely.

Recipe Notes

  • 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! If you want your loaves to look like Great Harvest, use Libby’s. 
  • 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 (only half way up) and bottom (on top of the paper liner) generously with cooking spray. If you spray the pan all the way to the top, your loaf will have an edge that rises above the center of the loaf. 
  • 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.  You may use any size of loaf pan, just fill about 3/4 full. 
  • This recipe will easily yield 3 smaller loaves. Adjust the baking time to 45 minutes then check to make sure loaf is set. You may also make muffins. Fill the muffin tins lined or unlined about 3/4 full and bake for about 20-25 minutes or until the tops spring back when lightly touched! 

101 thoughts on “Great Harvest Pumpkin Chocolate Chip Bread

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Recipe Rating

  1. Thanks Si. I have a good recipe but my husband likes Great Harvest's better. I'll have to try this. We've spent our share on their pumpkin bread.

  2. The wax paper in the bottom is genious! I wish I had learned that a long time ago. And the bread just came out of the oven and it smells amazing! We made it into 4 mini loafs and 24 mini muffins.

  3. 5 stars
    Okay Si, You COMPLETELY nailed this!!! Over the last decade+, I have literally tried dozens of Pumpkin Chip Bread recipes, trying to replicate Great Harvest. It’s funny– years ago, I lamented over the ingredient list on their label, just WISHING I had the skill to experiment and copycat this. YOU DID IT. I’m working on mastering my oven now: It took one of my loaves over 85 mins to become not-jiggly. Perhaps it’s time to visit Charlie Fuller’s…
    Thanks Si. Glad I googled yet one more recipe. I’m tossing all the other ones in my file!!!! You never fail me!

    1. Suzie,
      Thank you so much for your kind words! This is a perfect go-to recipe for the fall.
      Send me a picture of your bread and I’ll include it in an Instagram post.

  4. I used to work at a Great Harvest and baked hundreds, probably thousands of these yummy PCC breads. Today I tried your recipe and although I haven’t tasted it yet (cooling), it looks and smells like the real deal. If it’s as good as it looks, I’ll be baking these for Christmas gifts. A lot of my friend are gluten free so I’m wondering if you tried the recipe with GF flour or if you have any suggestions. Thanks again and Merry Christmas/ Happy Holidays to all! Dony

    1. Hi Dony!
      Thanks so much for your feedback. I have had a few other readers dm me on Instagram or email and say they also have worked at Great Harvest and thought the bread was very similar! I have not tried this particular recipe, but I do know my friends who cook gf say pumpkin is especially easy to convert using a gf flour. I know cup4cup and also the king arthur brand receive great reviews. Let us know!

  5. 4 stars
    Hi Si! The bread tastes great, but I have a question – my loaves seemed to overcook on top (creating almost a hard outer shell) but remained doughy in the middle even after an hour! The bread pan size is the same as what you mentioned. Any thoughts?

    1. Hi Cheri, are the pans you’re using dark? That can sometimes create a hard outer shell and overbake. Thanks for asking!

  6. 5 stars
    Made this for the first time but the middle caved while cooling. I even baked it for an extra 10 (maybe 12) minutes bc it wasn’t quite done. I took it out in fear of over baking and making it dry. It was delicious but what did I do wrong???? What causes it to sink?

    1. I’m sorry to hear that, Brittanie. Did you use dark baking pans? That can sometimes create a hard outer shell and it can over-bake. Thanks for asking!

      1. So sorry about this! If your bread is sinking in the middle, you may want to try to add two more tablespoons of flour. I don’t have this problem with this particular recipe but have with others. Ive found the problem is usually related to the batter being little too moist, or not filling the pan enough!
        thanks for reading ABK,

  7. This looks amazing! Do you think it would work for mini muffins? I’m planning on bringing pumpkin treats for a crowd and would love to maximize the number of muffins per recipe. Thank you for your delicious recipes!

    1. Hi Natalie, I haven’t tried making it into muffins yet but I think it could certainly work. It would be such a great treat to serve to a crowd! Thanks for asking,

  8. 5 stars
    Loved this recipe! I always get compliment when I make it! Perfect for fall! Another must is Si’s pumpkin bars! I’m starting to drool just thinking about them.

    1. Thank you Natasha! And I agree, the pumpkin bars are perfect for this time of year and definitely drool worthy, thanks for sharing,

  9. 5 stars
    This bread is amazing! So easy to make and turns out every time. Another pumpkin recipe we love is your pumpkin sheet cake.
    Thanks Si!! ❤️

  10. 5 stars
    I love this recipe and have made it each year around the “pumpkin holidays”. It’s perfectly sweet, spiced, with just the right amount of chips per bite (yep I’m picky about that!). I have found, depending on what oven I’m using, that I have to cook it a few more minutes, just until done. It hasn’t over-baked and still remains very moist.
    If you’re looking for a perfect rich go-to for fall baking, this is a winner and will be a family favorite for years!

    1. I agree, Mackenzie, I’m also very picky about pumpkin chocolate chip bread, it has definitely has to have the right amount of everything! And the baking time does change depending on what oven you’re using. Thanks for your comment and for reading ABK,

  11. I made this and my family raved! I love a flour called Kamut flour! It is a game changer. The flour has NOT been genetically modified and can be tolerated by people with gluten intolerance. (Not for celiac people) When you use this flour use less than the recipe calls for. So instead of 1 cup I use 3/4 cup. This bread was delicious! I am going to try it gluten free next time. I like to use Grandpa’s flour or the America’s Test Kitchen flour mix. This time I am using a new flour called Cup4Cup. I hope it works. My kids with celiac disease love when I bake for them.

    1. Hi Alisa, I have heard of Kamut flour and that it’s so delicious. I haven’t tried making it with pumpkin chocolate chip bread before but I’m glad it turned out well for you. I’ll have to try baking with it soon! Thanks for sharing and for reading ABK,

    2. Such a helpful comment about gluten-free baking! I’m super picky and I don’t like bean flours or sorghum so I really appreciate your comment:)!!

  12. 5 stars
    This recipe was SO easy to follow and mine turned out PERFECT! I made 4 mini loafs and a normal loaf. I followed her directions exactly. So easy! My pan was dark and the crust was a tad crunchy, but we liked it. But I will buy a non dark pan to make it again bc I have that problem with banana bread when I use that pan. This recipe is a fall fAVORTIE!

  13. 5 stars
    Sooooo dang good!!!! Seriously never buying this type of bread again. This homemade recipe is a game changer. I’ve never made a recipe of yours and not LOVED.

    1. It is a game changer, Brooke! No more store-bought for me ever. Thanks for sharing and for reading ABK,

  14. 5 stars
    We absolutely LOVE this bread, you totally nailed it. Its flavorful, its moist and oh so tasty.
    Thank you Is for all the yummy recipes

  15. 5 stars
    I love this recipe! It is so similar to the Great Harvest pumpkin bread, but honestly I prefer this! Have made it so many times over the last few years and my kids and neighbors all love it! I sometimes double it for four loaves using the large Libby’s that Costco sells. Thank you for such a great recipe!

    1. You’re welcome, Katie, this is such a great treat to make for family and friends, especially this time of year. Thanks for sharing and for reading ABK!

  16. 5 stars
    This bread is delicious, and even better then great harvest! I am going to try substituting out the oil for apple sauce for a little lower fat option. This is a great recipe and a total crowd pleasing desert at my house! Thank you!

    1. You’ll have to share how the applesauce works as a substitute if you try it! But I agree, I like this better than the Great Harvest too! Thanks for sharing,

  17. 5 stars
    Made this bread last night! It’s so yummy for this pregnant mom! My husband and little boy loved it too and my little guy can’t stop trying to sneak it while I’m Not looking 🙂 great recipe! Made it in an 8×4 and it was great. Might try putting aluminum foil on the top the last little bit next time so the top doesn’t get quite as dark while the center still cooks. All in all a great recipe!

    1. I’m so glad to hear that, Jordan, this bread is seriously hard to stop eating. And I agree, if the top of the loaf gets too dark, I would put aluminum foil on it as well. Thanks for sharing and for reading ABK!

  18. 5 stars
    I have tried so many pumpkin bread recipes and this is going down as the favorite. Easy and two good loafs. My son ate one almost by himself. This will be my go to now. Thank you for sharing.

  19. Can’t wait to try this today! Any chance you have a copycat recipe for the cinnamon bread at great harvest? Ours closed a few years ago and we miss it! Or the apple scrapple recipe? Love your recipes!!!

  20. 5 stars
    I made this a few weeks ago for Conference and it turned out great. Since our family is small, we shared some of it with our neighbors. Their reaction: “This is AMAZING. . . You could sell this”. Ha-ha . . . definitely not going to sell it, but will keep on making it and enjoying every bite!

  21. Thank you so much for the Pumpkin Bread recipe like Great Harvest. I just love their scones. Could you please do a copy recipe for them? They are much more soft than a regular scone. Thanks for your great recipes.

  22. Hello! Love this recipe for bread. I’m wanting to make a pumpkin chocolate chip cake and every other pumpkin recipe I’ve ever tried is way too dry. Do you think this recipe could be made in cake pans? Less bake time necessary? Thanks!

    1. Hi Liz, I haven’t tried baking it in cake pans before but I would keep an eye on them after about 40-45 minutes in the oven. I think they would turn out great as a cake though. Thanks for asking and for reading ABK!

  23. THE BEST PUMPKIN CHOCO CHIP BREAD I HAVE EVER MADE!!! Your recipe is spot on. Thank you so much!

  24. Hi there can Butter be used instead of oil? And can almond flour or some other healthier flour be substituted?

    1. Hi Vanessa,

      To achieve the true copycat status on this recipe, I used the same ingredients in the Great Harvest ingredients list. You can substitute butter and maybe half wheat flour, but i haven’t tried using almond flour in this recipe, as I know it would totally alter the texture.
      Thanks for reading ABK!

  25. So excited to try this recipe!! I’ve been looking for a Great Harvest Copycat for years. Do you have any specific pan you suggest? I’ve used darker metal pans in the past but am wondering what you’ve found works best?

    Thanks 🙂


  26. Thank you so much for sharing this recipe! I make muffins with this recipe and bake for 20-22 minutes. I also make it gluten free by just substituting the flour for a GF one and they turn out great!

    1. Great idea to make this into muffins, Jen, and I’m so glad you tested out a GF version! Thank you for sharing and for reading ABK,

  27. 5 stars
    This was the absolute BEST pumpkin bread I’ve ever eaten!! It was my first time making it on my own, the recipe is very simple to follow and turned out perfectly! Definitely a new fall staple for my family 🙂 It was also a hit for our friends!! I’m not surprised though because ABK recipes never disappoint!

  28. 5 stars
    After we made this delicious bread for our teachers at school, we made 3 more batches because it was so fun giving away! Everyone loves it and it’s such the perfect seasonal gift/treat! It turned out perfect every time!

  29. 5 stars
    This is seriously the best pumpkin bread recipe! It’s our family’s favorite fall treat. I didn’t have allspice in my cabinet and, honestly, didn’t want to run to the store for just one ingredient (because who has time to wait when you want this deliciousness right now?!). So instead I used 1/2 tsp of nutmeg in replacement of the allspice. It tasted great and I didn’t notice the substitution. Thank you for gifting the world this wonderful recipe!

    1. Hi Emily, I have been there! Nutmeg is a great substitution, I’m so glad you enjoyed the recipe, it’s my favorite fall treat too.
      Thank you for reading ABK,

    1. 5 stars
      Hello! Thanks for this! Just made it (our local Great Harvest is closed on Saturday so made this instead) and it’s delicious. I was wondering if melted butter would work in place of oil? I prefer the taste of butter over oil so thought I’d ask for your feedback.

  30. 5 stars
    This was SO GOOD. Made as recommended with Libby pumpkin. Baked mine for about 60 min and it was just right. Will be making this again and again!

  31. Do we need any adjustments to make just plain pumpkin bread without the chocolate chips? I’m so excited to try this. My family loves their plain pumpkin bread. Thank you for always sharing your wonderful recipes!

  32. My search for perfect pumpkin bread has come to an end! I’ve tried so many recipes and this one is by far the best! Thanks!!

    1. Hi Melanie!
      I’m really glad you love this recipe.I believe it is pumpkin bread perfection! Thank you for your positive comments and thanks for reading ABK. Keep baking!

  33. I made this tonight and was super excited. I only had a large can of pumpkin so I doubled it. Once it came out it was SUPER crumbly and it tastes a lot like the oil. Any thoughts? I love your site and recipes! Hoping I just did something wrong.

  34. 5 stars
    I made this today and it tastes just like Great Harvest’s bread! I had to cook it 70 minutes and it maybe could have used a couple more minutes. Thanks for the recipe and the clear instructions. I’ll definitely be trying more of your recipes out.

    1. Hi Kim!
      Everyone’s oven is a little different. I usually use the convection setting which speeds up the baking process, while other readers with gas ovens comment that it takes them a little longer to bake. The trick is to pay attention to how your oven bakes so you can adjust recipes to work best for you.
      Thank you for your positive comments and thank you for reading ABK! Happy Baking!

    2. I’ve made this a few times now. The last time I used a food saver to wrap and freeze a loaf (for 2 months) instead of giving the second one away. I just defrosted it and have to say the frozen one tastes just as good!

  35. 5 stars
    This was the first recipe I tried off the ABK’s website. I had given up on quick breads because they always stuck to the loaf pans even after greasing or spraying. Lining them with parchment paper was the secret and now my neighbors get a delicious, moist, perfect loaf every Christmas. I put pecans on top to give it a little crunch.

    They look and taste better than Great Harvest! My neighbors think I know how to cook 🙂

  36. 5 stars
    My family’s very favorite pumpkin bread recipe. I have to make extra and freeze it because it is so good and doesn’t last long.

    1. Hi Stacie,
      Great idea! I often freeze this bread for later. It’s such a treat to have on hand. Thanks for reading ABK and thank you for your kind comments!

  37. Cannot wait to try this recipe this weekend! I was wondering, would it be possible to sometimes substitute the pumpkin for banana?

  38. I love making this in the fall. Always hand it out to neighbors and friends because it’s that good. Thanks for sharing your recipe!

  39. 5 stars
    We love this pumpkin bread year round. Sometimes I make it into muffins too. We don’t have a great harvest near where we live but I think this is better than what I’ve had when we’ve visited a store before.

  40. 5 stars
    This is our absolute favorite Pumpkin Bread! It is moist and delicious, especially when we use high quality chocolate chips. Thank you for recreating a GH favorite.

  41. 5 stars
    My family loved this bread-it’s the genuine item! Thank you! Three observations: I found it a bit sweeter than it is at the bakery and I prefer it less sweet in general, so I will cut out 1/2 c of sugar and 1/4 c of oil the next time I make it. I used Farmer’s Market Organic pumpkin puree, and the result was just like the bakery bread. My cooking time was 70 minutes, but I believe that if I cut out some of the sugar as I intend to do next time, and perhaps cook at 350F, the cooking time will be reduced to one hour. I hate messing with the PERFECT RECIPE, but it would make my life easier lol Thank you so much for your hard work on developing this!!! Sending you love from Millcreek.

    1. Edit: I meant to say that I would balance the loss of 1/2 c sugar with an additional 1/4 c of oil, since that is about the liquid equivalent of the substitution.

  42. Thanks so much for this redipe. Could you please do a copycat of the scones. These are the best
    scones I have had and the texture is much finer than other more traditional ones, I have been working on it but, so far have not been able to get the right texture. Someone who has worked
    there says there are no eggs in them, but an egg wash. Also, there is brown sugar instea of white.
    Thanks for your consideration. Debby

  43. 5 stars
    So easy to put together! I made this with small Bundt pans and baked for 45 minutes. The loaf is taking longer than an hour, about 1 hour and 15 minutes. Perhaps the elevation changes affects the baking time that others are having challenges with.

    The flavor is delicious too! And the bread is light and fluffy, I don’t think it was overly dense. So happy with this recipe, My husband gives it a thumbs up too!

    1. Cheryl, I am glad that this recipe worked well for you with the bundt pans and a little added bake time. Thank you for reading ABK!

  44. 5 stars
    I want to try this recipe but I only have glass pans will that work? And also I thought we weren’t suppose to use wax paper in the oven as the actual wax on it melts.

    1. Hi Courtney, When baking in glass, it is best to lower the temperature 25 degrees. Yes, using parchment paper is recommended instead of wax paper! Let me know how it turns out. Thanks for reading ABK!

  45. 5 stars
    This was super yummy. We made ours with whole wheat that we ground and olive oil. Next time I’d cut down on the choc chips. Mini ones would work well too. It took about 10 minutes longer to bake.