Description
This Pumpkin Chocolate Chip Bread recipe combines the warm, spiced flavor of pumpkin with sweet chocolate chips for a moist and delicious quick bread that’s perfect for fall or any time you crave a comforting treat. With simple ingredients and straightforward steps, this bread is easy to make and perfect for snack time or dessert.
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
Additional Ingredients
- 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). Grease and flour two 8×4 inch loaf pans or line them with parchment paper.
- 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, and applesauce (or canola oil) until smooth. Then beat in the eggs one at a time followed by the vanilla extract.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, gently folding until just combined. Avoid overmixing to maintain a tender crumb.
- Add Chocolate Chips: Fold in the 1½ cups semi-sweet chocolate chips and the ½ cup mini chocolate chips (reserve a few to sprinkle on top).
- Pour Batter into Pans: Divide the batter evenly between the prepared loaf pans. Sprinkle the reserved mini chocolate chips on top for a decorative finish.
- Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Remove from oven and let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For moist bread, do not overmix the batter; stir until just combined.
- Use canned pumpkin puree, not pumpkin pie filling, to avoid excess sweetness or spices.
- Substitute applesauce if you prefer a lower-fat option instead of oil.
- Store the bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- Adding nuts like walnuts or pecans can add crunch and flavor if desired.
