Why Make This Recipe

Pumpkin Chocolate Chip Bread is a delightful blend of sweet and spicy flavors. It captures the essence of fall with the warm notes of pumpkin and spices, making it a perfect treat for any season. Whether you are enjoying it for breakfast, as a snack, or a dessert, this bread is sure to please everyone at the table. It’s also a fantastic way to use up leftover pumpkin from pies or other recipes.

How to Make Pumpkin Chocolate Chip Bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 teaspoons pumpkin pie spice
• 2 cups canned pumpkin (not pumpkin pie filling)
• 2/3 cup brown sugar
• 2/3 cup granulated sugar
• 1 cup applesauce OR canola oil
• 3 eggs (room temperature)
• 1 tablespoon vanilla extract
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup mini semi-sweet chocolate chips (reserve a couple tablespoons for the top of the bread if desired)

Directions

1. Preheat your oven to 350°F (175°C). Grease two 8×4 inch loaf pans and line them with parchment paper. Set them aside.
2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Set this mixture aside.
3. In a medium bowl, whisk together the canned pumpkin, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla extract until well combined.
4. Stir the wet ingredients into the dry ingredients, mixing just until everything is moistened and combined.
5. Fold in the semi-sweet chocolate chips, saving a small amount of mini chocolate chips for the topping if you desire.
6. Pour half of the batter into each prepared loaf pan.
7. Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

How to Serve Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread is delightful on its own but can be enjoyed in several ways. Serve it warm with a pat of butter for extra richness, or enjoy it with cream cheese spread for a delicious twist. It also pairs well with a hot cup of coffee or tea.

How to Store Pumpkin Chocolate Chip Bread

To store your Pumpkin Chocolate Chip Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, place it in the refrigerator for up to a week. You can also freeze the bread by wrapping it tightly and storing it in an airtight container for up to three months. Thaw at room temperature before serving.

Tips to Make Pumpkin Chocolate Chip Bread

• Use room temperature eggs to help the ingredients blend better.
• Don’t overmix the batter; mix just until combined for a fluffier texture.
• Make sure to check your bread with a toothpick, as ovens can vary in baking time.
• Feel free to add nuts for added crunch and flavor.

Variation

You can customize this recipe by adding different spices like nutmeg or cinnamon for a more intense pumpkin flavor. Consider swapping out some of the pumpkin for mashed bananas or applesauce for a unique twist.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin; just make sure it is pureed and not seasoned like pumpkin pie filling.

2. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check for a blend that works well in baking.

3. How can I tell when the bread is done baking?
The bread is done when a toothpick inserted in the center comes out clean, without wet batter sticking to it.

Pumpkin Chocolate Chip Bread

A delightful blend of sweet and spicy flavors, this Pumpkin Chocolate Chip Bread captures the essence of fall, ideal for breakfast, snacks, or desserts.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 16 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

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)
• 2/3 cup brown sugar
• 2/3 cup granulated sugar
• 1 cup applesauce OR canola oil
• 3 pieces eggs (room temperature)
• 1 tablespoon vanilla extract

Chocolate Chips

• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup mini semi-sweet chocolate chips (reserve a couple tablespoons for the top of the bread if desired)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease two 8x4 inch loaf pans and line them with parchment paper. Set them aside.
2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Set this mixture aside.
3. In a medium bowl, whisk together the canned pumpkin, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla extract until well combined.
4. Stir the wet ingredients into the dry ingredients, mixing just until everything is moistened and combined.
5. Fold in the semi-sweet chocolate chips, saving a small amount of mini chocolate chips for the topping if you desire.

Baking

1. Pour half of the batter into each prepared loaf pan.
2. Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
3. Allow the bread to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

Notes

Serve warm with butter or cream cheese. Can be stored at room temperature for up to three days or in the refrigerator for up to a week. Can also be frozen for up to three months.