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Chocolate Chip Pumpkin Bread redux

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Chocolate Chip Pumpkin Bread redux ~ I’m not one of those bloggers who thinks it’s a sin to repeat a recipe.  In fact I think it’s a great idea, it echoes the way we all cook in real life; when we like something, we make it over and over again, usually discovering something new or doing things a little differently each time.  This recipe has special significance for me since it marks the start of my favorite season.  Fall in Los Angeles can be a disappointment…the temperature can hover in the 90s, and the leaves stay stubbornly green and attached to the trees well into November.  I’ve made it a tradition to make this pumpkin bread every year at the start of September to help set the mood despite what the thermometer says.

I’m including this in my care packages to my daughters, so I decided to make it today in two loaf pans; the smaller sized pieces will be good grab and go snacks.  I’ve always made it in my beautiful bundt pan, but it’s let me down a couple of times this year, no matter how carefully I prep it, so I’m thinking I need to retire it. You could make this recipe as muffins, in a tube pan, or even in a 9×13 cake pan.  But if you’re making this for the first time, I recommend the bundt or tube pan, it cooks evenly and makes a nice presentation.  (see the original post)

This cake is one of the best things I make.  It’s a perfected recipe, so you can make it with confidence. I’ve made it with homemade pumpkin puree and decided there was no discernible difference between the fresh and the canned, so I always go with canned.  It’s not overly spiced, it’s moist and fluffy, not soggy, and the dark chocolate and the pumpkin are surprisingly delicious together.

The simple spice mix of cinnamon, nutmeg and allspice is one of the things I love most about this pumpkin bread.  Today I’m playing around with freshly grinding them.

For larger spices like cinnamon and nutmeg, I use a microplane grater.  For the little allspice berries I used a coffee grinder that I keep just for spices.  Both are inexpensive tools that are great to have around, especially as we get into the baking season.

You can see the recipe and step by step photos on the original post:  Chocolate Chip Pumpkin Bread.

Note:  If you decide to use 2 loaf pans, the baking time would be about 30 minutes.


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  • Reply
    l o v e l y t h i n g s
    September 10, 2012 at 12:24 pm

    What a care package!! Looks so good and love that photo of the spices.

  • Reply
    Debby Foodiewife
    September 9, 2012 at 4:00 pm

    No, it’s not a sin to repeat a recipe. I’m redoing my earlier recipes, because the photography is so darn baaaaaaaad. What can I say? I was just learning. As for this recipe, it looks so moist and tempting. Good for you for getting the pumpkin party started. I’m stubbornly hanging on to summer ingredients, but I do have a few cans of stashed pumpkin puree.

  • Reply
    The Café Sucré Farine
    September 8, 2012 at 10:45 am

    Oh my goodness Sue, I’d go back to college just to get a care package from you! This looks wonderful and unbelievably moist! The chocolate, well that’s just the creme de la creme!

    • Reply
      Sue/the view from great island
      September 8, 2012 at 6:19 pm

      I don’t think a care package is a care package without chocolate. Wouldn’t it be nice if we all could get the occasional care package sent to us?

  • Reply
    belleau kitchen
    September 8, 2012 at 12:00 am

    My editor from Lincolnshire Life Magazine just sent me an email asking me to bale something with pumpkin for the October issue and I was a bit stumped because we don’t use pumpkin that much in the UK but having seen this recipe I may just have to ‘borrow’ it. Do you think it would work with white chocolate? It looks so lovely xx

    • Reply
      Sue/the view from great island
      September 8, 2012 at 4:39 pm

      I never thought about white chocolate, Dom, but I think it would work, especially with lots of walnuts. I hope you do borrow it, it really is a winner, and not fussy at all, it always comes out great.

  • Reply
    Words Of Deliciousness
    September 8, 2012 at 3:40 am

    This bread looks so moist and delicious. I love the chocolate chips with the pumpkin.

    • Reply
      Sue/the view from great island
      September 8, 2012 at 6:17 pm

      there is something about the combination of pumpkin and chocolate that brings out the best in each. I wouldn’t have believed it until I tasted it.

  • Reply
    Bites from life with the barking lot
    September 8, 2012 at 1:53 am

    the photographs are stunning! I’ll definitely make this one. Thanks….

    • Reply
      Sue/the view from great island
      September 8, 2012 at 6:16 pm

      Thanks! I hope you do make it, I’m actually making a second one today just for home since I mailed away the first batch!

  • Reply
    September 8, 2012 at 1:09 am

    I recall this very well, as I made it many times after you posted the recipe! Yum!

  • Reply
    Lea Ann (Cooking On The Ranch)
    September 8, 2012 at 12:04 am

    I love this post. I just reposted a recipe for the first time since I started blogging 3 years ago. Felt kinda funny about it, so appreciate your first paragraph. I love this recipe. I must add chocolate chips next time I make pumpkin bread. Pinned, so I remember. 🙂

    • Reply
      Sue/the view from great island
      September 8, 2012 at 4:57 pm

      I’m kind of stumped as to why revisiting a recipe is such a problem. I’m amazed that you’ve gone three years and never done it—that’s quite an accomplishment!

  • Reply
    Tricia @ saving room for dessert
    September 7, 2012 at 6:29 pm

    Pumpkin screams fall! I’ve already got a stack of canned pumpkin ideas laying on my desk. I so wish I didn’t have to work a day job 🙂 I would bake and bake all day and I would make this beautiful cake. To answer an earlier question you posted, I made the ice cream cone out of the tuile batter. Check out the post directly before the gelato 🙂 Thanks for visiting and I hope your leaves turn color soon!

  • Reply
    Averie @ Averie Cooks
    September 7, 2012 at 6:21 pm

    I have been eyeing this recipe of yours forever and need to make it asap! So question for you, if I have a perfect Bundt pan and a 9×5 loaf pan, which method do you prefer? Which do you think gives a denser, softer result? Or would you really divide the batter into two 9x5s? I’ve learned that the vessel the batter is baked in can really effect final results – my goal is cooked so that it’s falling apart soft. I love the look of the top on your bread here….I may do this…today! LMK!

    • Reply
      Sue/the view from great island
      September 8, 2012 at 5:01 pm

      The bundt pan, for sure. The bundt cooks it evenly, and because the middle is hollow, the edges don’t get overcooked waiting for the center to get done, if that makes any sense. The loaf pans are fine, but the bundt just makes a wonderful fluffy texture. I love my pan, it’s heavy and well insulated, but the non-stick surface isn’t working as good these days. I’m on the hunt for a great new bundt pan.

  • Reply
    September 7, 2012 at 6:08 pm

    I keep forgetting that you’re in LA now – so green with envy, oh and I have never had a blondie so I’m making them next week.

  • Reply
    Jacquelyn Grandy
    September 7, 2012 at 5:20 pm

    I love that you posted this recipe as it really is the perfect pumpkin bread! I love making it in the bundt pan because its so easy and looks so pretty. I may have to try the muffin approach, as it would be a great birthday treat to bring to the classroom.

    I think re-posting recipes has an appeal. I have re-posted some of my favorite recipes and I have friends that thank me because they never saw the original post and are to lazy to search my site for recipes.
    I’m going to try those blondies next.

    • Reply
      Sue/the view from great island
      September 8, 2012 at 5:07 pm

      First, I’ve never made this as muffins (or cupcakes!) but I do think it would be great, and kids would love it. And I’m so glad you agree on the re-posting. It just makes sense, so many readers ebb and flow through a blog over time. But even if there were no new readers I’d do it because repetition is a huge part of the joy of cooking and eating.