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.

 

 

 

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 store 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. 

4.95 from 17 votes
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Great Harvest Pumpkin Chocolate Chip Bread

Course Dessert
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

Ingredients

  • 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 cloves
  • 1 1/2 cups semi sweet chocolate chips

Instructions

  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 coule 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! 

53 thoughts on “Great Harvest Pumpkin Chocolate Chip Bread

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  1. 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.

  2. 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!
    Suzie

    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.
      xo,
      Si

  3. 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!
      xo
      Si

  4. 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!
      xo
      Si

  5. 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!
      xo
      Si

      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,
        xo
        Si

  6. 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,
      xo
      Si

  7. 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,
      xo
      Si

  8. 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!! ❤️

  9. 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,
      xo
      Si

  10. 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,
      xo
      Si

  11. 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!

  12. 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.
    😘😘😘

  13. 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

  14. 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!
      xo
      Si

  15. 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,
      xo
      Si

  16. 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!
      xo
      Si

  17. 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.

  18. 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!!!

  19. 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!

  20. 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.

  21. 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!
      xo
      Si