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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!