Description
This Pumpkin Chocolate Chip Bread is a moist and flavorful fall favorite, combining the warm spices of pumpkin pie spice with rich semi-sweet chocolate chips. Perfect for breakfast or a sweet snack, this recipe yields two delicious loaves packed with autumnal goodness.
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
Chocolate Chips
- 1½ cups semi-sweet chocolate chips
- ½ cup mini semi-sweet chocolate chips (optional, reserve a few tablespoons for topping)
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice until evenly combined. This ensures your leavening agents and spices are well distributed for uniform flavor and texture.
- Mix Wet Ingredients: In a separate bowl, combine the canned pumpkin, brown sugar, granulated sugar, applesauce (or canola oil), eggs, and vanilla extract. Whisk thoroughly until the mixture is smooth and homogenous. The applesauce or oil will add moisture and tenderness to the bread.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently to just combine. Avoid overmixing to keep the bread light and tender. Once mostly combined, fold in the semi-sweet chocolate chips and the mini chocolate chips if using, reserving a few small chips for topping.
- Prepare Baking Pans: Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans or line them with parchment paper to prevent sticking.
- Fill Pans and Add Toppings: Divide the batter evenly between the two loaf pans. Sprinkle the reserved mini chocolate chips on top for an appealing look and an extra chocolate burst on the crust.
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Baking times may vary slightly depending on your oven.
- Cool and Serve: Remove the loaves from the oven and let them cool in the pans for about 10 minutes. Then, transfer the breads to a wire rack to cool completely before slicing. This helps set the structure and flavors.
Notes
- Be sure to use canned pumpkin, not pumpkin pie filling, to control sugar and spice levels.
- If substituting applesauce for oil, the bread will be slightly lighter and lower in fat.
- Room temperature eggs help the batter combine more easily and ensure even baking.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- Optional: Add nuts like walnuts or pecans for added texture and flavor.
