Great Harvest Pumpkin Chocolate Chip Bread

With the kids back in school and the weather turning a little bit cooler at our house…I have been in the mood for baking some yummy goodness! My friend Stacy gave me a recipe she had that was supposed to be a Copycat Great Harvest Pumpkin Chocolate Chip Bread.  She had tried it and really liked it, so I thought I would give it an “official” taste test of my own.  I really do like to make sacrifices like that for the good of all ;)!

Pumpkin-Chocolate-Chip-Bread Cover

After looking at the recipe, I immediately knew there were some changes I was going to make.  First of all…the recipe called for 3 cups of sugar (for 2 loaves of pumpkin bread). Whoa! I cut out 1 cup of sugar and then made a few changes to the water amount and the spices. I am really happy with how the bread turned out and it still tastes great with a 1/3 of the sugar!

I have tasted Great Harvest’s Pumpkin Bread and think it is really a pretty close comparison…but…my husband claimed that he actually liked this pumpkin bread better!! He’s a keeper that one! And the kids…well…they LOVED it!


Here is the recipe.

Great Harvest Pumpkin Chocolate Chip Bread Recipe


  • 3 1/2 cups white flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 cups cooked or canned pumpkin
  • 1/2 cup oil
  • 1/2 cup applesauce
  • 4 eggs, beaten lightly
  • 1 teaspoon vanilla
  • 1/3 cup water
  • 1 1 /2 cups semi-sweet chocolate chips (or more…according to your chocolate needs)


  1. Preheat oven to 350°F degrees.
  2. Grease two bread loaf pans.
  3. In a large bowl, mix flour, sugar, baking soda, cinnamon, nutmeg, and salt together and then set aside.
  4. In a mixer cream together the pumpkin, oil, applesauce, eggs, vanilla and water.
  5. Slowly mix in the dry ingredients while mixing continuously.
  6. Mix in chocolate chips.
  7. Separate batter into the greased pans.
  8. Bake for 55-65 minutes, or until toothpick inserted in center comes out clean.
  9. Cool for 20 minutes in pans before turning out onto wire racks.
  10. Serve or store in airtight container.


We always add a few more chocolate chips that the recipe calls for…because sometimes our chocolate needs are more than what is called for! You could also throw in some nuts, cranberries or even some blueberries to add a tangy twist to your bread.

Pumpkin-Chocolate-Chip-Bread 7
Some of you may have noticed that these loaves of bread are a little bit longer and thinner than your standard Bread Loaf Pan. I have been baking my quick breads in these longer Bread Loaf Pans made my Wilton and I LOVE how well the bread bakes in them.  Sometimes I had trouble with the  bread not baking in the middle of the bread while the outside was getting overdone.  I feel like you get an all over even bake on with these pans!!


This Pumpkin Chocolate Chip Bread great alone! But…I wanted to test out a Cinnamon Glaze and see how that would taste drizzled over the top! Um…hello! So yummy! But I do love me some Cinnamon! The Cinnamon Glaze hardens slightly so you get a nice texture on the top and sides of the bread.

Pumpkin-Chocolate-Chip-Bread Recipe

So…I saved a cup of sugar out of the bread recipe…and just added it to the top…haha! I only used half of the Cinnamon Glaze and tested it out on something else that I will be sharing with you here later!

Cinnamon Glaze Recipe

  • 2 Tablespoons Milk (or Buttermilk)
  • 1 Tablespoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon

1.  Mix together well so that it is smooth and creamy with no lumps.

2.  Drizzle over the bread.

3.  Store any leftovers in an airtight container for up to 1 week in the refrigerator.




If you liked this recipe, you may want to check out some of our past recipes:

Chocolate Marbled Banana Bread

Banana Bread Recipe

Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

White Chocolate Raspberry Muffins

Zucchini Bread Recipe

Zucchini Cake Recipe

Lemon Poppy Seed Cake

Cinnamon Swirl Bread

Chocolate Bread

Blueberry Sourcream Muffins

Lemon Poppy Seed Bread

Chocolate Cinnamon Bread

Kid Friendly Wheat Bread Recipe

Cinnamon Coffee Cake

Pumpkin-Chocolate-Chip-Bread 12


Pumpkin Recipes Perfect for Fall Baking

September! How I love you! There are many reasons that I love September.  The cooler temps but still warm and sunny days, a chill in the night air, the changing leaves…but most of all the baking of all things Pumpkin!


I LOVE pumpkin…but only in the fall.  And the strange thing is that I don’t like Pumpkin Pie.  But, anything else pumpkin I LOVE.  So today I wanted to share with you a round up of some of the many different ways you can use Pumpkin.  I bet you will feel like baking after this!

pull apart pumpkin bread
Pumpkin Bread with Struesel Topping

Pumpkin Chocolate Chip Cookies

Every fall my kids seem to beg for me to make them our favorite Pumpkin Chocolate Chip Cookies Recipe. These cookies are a crowd favorite. This recipe is one from my childhood and I can remember making them with my own mother.



So, they bring back a lot of great memories of growing up and it is fun to be sharing those same traditions with my kids in my own home. I was surprised when I realized that I had never shared them here with you…! Seriously…these are good!


Most of the time we just eat them straight out of the oven…but sometimes, if I am taking them to an event, I like to make them a bit fancier by adding some drizzled icing. If you go the icing route, simply pipe your favorite vanilla or cream cheese icing over the top of each cookie using a small round icing tip.


Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies


  • 2 cups sugar
  • 3 eggs
  • 1 and 1/2 cups canned pumpkin
  • 3/4 cup butter
  • 1 and 1/2 tsp. vanilla
  • 1 and 1/2 tsp. lemon juice
  • 1 and 1/2 Tsp. baking powder
  • 1 and 1/2 tsp. salt
  • 1 and 1/2 tsp. nutmeg
  • 1 and 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. allspice
  • 4 cups flour
  • 1 cup chocolate chips


  1. Preheat oven to 400 degrees.
  2. Cream sugar, eggs and butter together until creamy.
  3. Mix in pumpkin.
  4. Add the dry ingredients one at a time in order of the recipe and mix together until fully incorporated.
  5. Add a little extra flour if your dough is really sticky. This is a fairly sticky cookie dough so be careful to not add too much flour.
  6. Drop cookies onto a greased cookie sheet.
  7. Bake for 12-15 minutes in a 400 degree oven.
  8. Let cool on cookie rack. Serve as is or wait until cookies have cooled to drizzle your frosting.


These cookies are really good for the next few days as well. They really retain their moisture and their flavor and have a really nice smooth and moist consistency…and they have chocolate! You can’t beat a good cookie that has chocolate in it!


Go ahead and make some. As always…I would love to know if you end up making and how you liked them! xo

Pumpkin Donuts with Choc. Chips & Cinnamon and Sugar

Donuts…and Pumpkin…need I say more? It seems like with the beginning of Fall, I start craving Pumpkin flavored baked goods and Hot Cocoa…sometimes when it is still 90 degrees outside. The kids and I have become obsessed with our donut maker we found at Target several months ago…so we decided to give some Pumpkin Donuts a try…and…well, we were not disappointed.


Pumpkin Donuts Recipe:

1/2 cup oil (we use coconut)

3 eggs

1 1/2 cups sugar

1 1/2 cups canned pumpkin

3/4 teaspoon ground cinnamon plus a heaping

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1 3/4 cups + 2 tablespoons flour

1/2 to 1 cup mini chocolate chips


Cinnamon/Sugar Topping:

1/8 cup sugar

cinnamon to liking



Preheat oven to 350 degrees F.

Beat everything together until smooth.

Pour into a greased donut baking pan or in a donut maker.

Fill donut impressions 3/4 full.

Bake for about 16 minutes or until fully cooked in a donut pan.

Carefully remove from pan and let cool for 5 minutes.

Cover with Cinnamon and Sugar mixture.


You can forego the cinnamon and sugar and/or the chocolate chips…but would you really want to?  If you are going to have a dessert…you might as well have dessert.  And…if they are the mini donuts…well you might even be able to have two!


My family really loved these donuts…but you can’t really blame them.  We made them for the big rival college football game we had a couple of weeks ago.  Unfortunately our team lost.  But we still had a great time watching the game.


I am thinking these may have had a little to do with that! ;)


And…if you don’t have a donut pan or a donut maker…you can still make these in the form of a muffin!  Just bake them for about 22 minutes and then dip the muffin top into the cinnamon and sugar mix!


Are you a fan of pumpkin desserts?  What are some of your favorites?

If you like these…you may be interested in these Peppermint Candy Cane Donuts!


Pumpkin Spice Sugar Scrub

Today I am sharing my newest…Pumpkin Spice Sugar Scrub!  I have grown quite fond of sugar scrubs lately.  I have shared a few here in the past…Lemon Sugar Scrub (one of my absolute favorites), Brown Sugar Scrub, and a Peppermint Foot Scrub.

They are so easy to make and can be made with ingredients you already most likely have on hand.  They make your hands and skin so soft and depending on the “flavors” you add, smell amazing!  But I love the combination of fall spices that are in this specific body scrub.  They smell so amazing and the scent lingers on your skin long after you have used the scrub.  So you get wafts of “Fall” all day long! Yum!


Since I am craving all things pumpkin and cinnamon right now I thought it would be great to come up with a Pumpkin Spice Sugar Scrub…boy does this smell amazing.

You will need the following to make the Pumpkin Spice Sugar Scrub.

Supply List

Pumpkin Spice Sugar Scrub-09

Pumpkin Spice Sugar Scrub

Pumpkin Spice Sugar Scrub


  • 2 cups Brown Sugar
  • 1/2 cup White Sugar (or Raw Sugar)
  • 1 teaspoon Cinnamon
  • 1 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon Nutmeg
  • 1/3 cup Almond Oil or Coconut Oil (add more if needed)


  1. In a medium mixing bowl combine the sugars and spices.
  2. Mix together with a wooden spoon.
  3. Slowly pour in the Oil and stir until well blended.
  4. You may add more if your scrub is too dry.
  5. You don't want it to be runny, just a nice damp texture.
  6. Cover in a tight container.
  7. Store in the refrigerator up to 8 weeks.


This scrub can be a great way to pamper yourself during the hussle and bustle of the Holiday season.  Especially after you have been on your feel all day preparing this year’s Thanksgiving Feast.  Or whip up a batch and give it to the hostess of your Thanksgiving Dinner.


*Update–Many of you have asked if there was a printable label available for the Pumpkin Spice Sugar Scrub.  I am not sure why I didn’t save the original one I made, but I couldn’t find it in my files.  So, I have created a new one to share with you if you are interested.  You can access the free printable label here:

 {Pumpkin Spice Sugar Scrub Labels}

*If you are not a fan of The Idea Room on Facebook, you will need to click like first and become a fan. After you become a fan you will need to click on “Get your free gift” in the upper right hand corner of the Idea Room FB page and then click on “Previous Downloads”.

And if you like Pumpkin Spice, you have got to make some Pumpkin Spice Play Dough!


Halloween Desserts—Pumpkin Oreo Pops

Ummm…yep…another version my of Oreo Pops for some fun Halloween Snacks and party ideas.  This time we made some Halloween Pumpkin Oreo Pops.


Here are the supplies you will need to make them:

Wilton Candy Melts in Orange and Green

Double Stuff Oreos

Black Licorice (or Pretzel Sticks)

Popsicle Sticks

Mini Chocolate Chips

eyeball oreo pops 7 wm

Stick the popsicle sticks in between the two cookie layers of the Oreos and set them aside on some wax paper.  Melt your orange candy melts in the microwave in 20 second intervals until it is melted to a smooth and creamy consistency. Now “dip” the Oreos into the orange candy melts. I don’t actually dip them but rather take a spoon and smooth it onto the front of the Oreos.  Then smooth the candy melt around the sides and onto the back of the Oreo. Be sure to do around the stick very well as this will be sure to hold them together when they have hardened.  Lay them onto the wax paper and add some mini chocolate chips for the eyes and the mouth.  Then to make the stem, I cut a piece of black licorice…but you could also use a pretzel stick.  Then pop in the freezer for a few minutes.

Melt the green candy melts and then take the pops out of the freezer and add some leaves onto your pumpkins.  I just drizzled a little leaf shape on the top.  Pop them back into the freezer.  After 20 minutes, they should be ready to share!


Do you have a favorite?

Need some other ideas for fun Halloween Snacks and Oreos on a stick?  Check out these past ideas…

minnie mouse pops 3 wm frankenstein pops 3 wm Photobucket

duck pop 2 bunny pop gradpopsfinal1 back to school treat 5 wm

  bat oreo pops 3wm


Minnie and Mickey Mouse Oreo Pops

Frankenstein Oreo Pops

Eyeball Oreo Pops

Snowman Oreo Pops

Snowman Oreo Puddles

Easter Bunny and Duck Oreo Pops

Graduation Oreo Pops

Apple Oreo Pops

Reindeer Pops

Turkey Oreos

Bat Oreo Pops


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