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