Description
This moist and flavorful Pumpkin Chocolate Chip Bread combines the warm spices of pumpkin pie spice with rich semi-sweet chocolate chips for a delightful fall treat. Perfect for breakfast or a snack, this bread features a tender crumb thanks to a combination of applesauce or canola oil and pumpkin, making it both moist and delicious. Bake two loaves to share with family or keep one for yourself to enjoy over the week.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons pumpkin pie spice
Wet Ingredients
- 2 cups canned pumpkin (not pumpkin pie filling)
- â…” cup brown sugar
- â…” cup granulated sugar
- 1 cup applesauce or canola oil
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
Add-ins
- 1½ cups semi-sweet chocolate chips
- ½ cup mini semi-sweet chocolate chips (optional, reserve a few tablespoons for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease or line two 9×5-inch loaf pans with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the canned pumpkin, brown sugar, granulated sugar, applesauce (or canola oil), eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix to keep the bread tender.
- Add Chocolate Chips: Fold in 1½ cups of semi-sweet chocolate chips and half of the mini chocolate chips, if using. Reserve a small amount of mini chips to sprinkle on top of the batter before baking.
- Fill Loaf Pans: Evenly divide the batter between the two prepared loaf pans, smoothing the tops and sprinkling the reserved mini chocolate chips on top for a decorative finish.
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool: Allow the loaves to cool in the pans for about 10 minutes before transferring them onto wire racks to cool completely. This helps the bread set and makes slicing easier.
- Serve and Store: Slice and enjoy your pumpkin chocolate chip bread plain or with a spread of butter. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Applesauce can be substituted with an equal amount of canola oil for a richer bread.
- Do not overmix the batter; folding is key to maintain moistness and tenderness.
- For an extra festive touch, sprinkle reserved mini chocolate chips on top before baking.
- If you prefer, add nuts such as chopped walnuts or pecans for added crunch.
- Store bread tightly wrapped or in an airtight container to maintain freshness.
