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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.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 16 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200

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.