Description
This Pumpkin Chocolate Chip Bread is a moist, flavorful treat perfect for fall or any time you crave a cozy sweet bread. Packed with warm pumpkin pie spices and loaded with semi-sweet chocolate chips, it’s a delightful twist on traditional quick bread. Made with simple ingredients and easy steps, it’s ideal for bakers of all levels.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 4 tsp pumpkin pie spice
Wet Ingredients
- 2 cups canned pumpkin (not pie filling)
- â…” cup brown sugar
- â…” cup granulated sugar
- 1 cup applesauce or canola oil
- 3 eggs (room temperature)
- 1 tbsp vanilla extract
Add-ins
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9×5-inch loaf pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice to ensure even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, blend the canned pumpkin, brown sugar, granulated sugar, applesauce (or canola oil, if preferred), eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet mixture, stirring gently just until combined to avoid overmixing, which can lead to dense bread. Fold in the semi-sweet chocolate chips carefully to distribute them evenly.
- Fill Pans and Add Toppings: Divide the batter evenly between the prepared loaf pans. If desired, sprinkle extra mini chocolate chips on top for an attractive finishing touch and added chocolate flavor.
- Bake the Bread: Place the loaf pans in the preheated oven and bake for about 1 hour, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
Notes
- Use canned pumpkin, not pumpkin pie filling, to avoid added sugars and spices.
- If you prefer a healthier fat option, applesauce can be substituted for canola oil in equal amounts.
- Room temperature eggs incorporate better into the batter, yielding a lighter texture.
- Check the bread for doneness starting at 55 minutes to prevent overbaking.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
