Pumpkin chocolate chip bread from The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook (page 83) by King Arthur Flour

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rebeccajwj on April 15, 2022

    First of all, if you have a petite loaf pan you should probably use liners. Pumpkin bread tends to stick and rip. The bread came out beautiful despite sticking. I used shortening and the recipe as written. we would definitely make this again. The chocolate chips did add something. The walnuts did as well.

  • Stringsandpots on January 21, 2022

    This was perfect. Was skeptical about the shortening but it was incredibly tender and moist. I liked how it was written for two loaves, always make two at a time. Used pumpkin pie spice, cardamom, and black pepper.

  • Lepa on November 19, 2019

    This is a bit sweet for me. And now I have two loaves of it. Oh, well. I hope the kids like it! Also, it took an additional ten minutes to fully bake.

  • laurenlangston on September 17, 2017

    Used (sunflower) oil instead of shortening, toasted pumpkin seeds instead of walnuts/pecans. Measured all by weight. Very good standard pumpkin quickbread recipe, super moist. I really like the flavor of the sunflower oil but it could be off-putting to some. Raisins would also be good in here.

  • twoyolks on November 17, 2015

    This pumpkin bread focuses on the pumpkin and not the pumpkin spice. The chocolate chips provided a nice contrast to the pumpkin. I omitted the walnuts but they would complement the bread nicely.

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