Description
This Pumpkin Chocolate Chip Bread is a moist, flavorful fall treat that combines the warm spices of pumpkin pie with the sweet delight of semi-sweet chocolate chips. Perfect for breakfast, snacks, or dessert, this bread bakes up soft with a tender crumb and a rich pumpkin flavor enhanced by aromatic pumpkin pie spice.
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 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 until well combined 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), eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined to avoid overmixing which can lead to dense bread. Fold in the semi-sweet chocolate chips carefully to evenly distribute them throughout the batter.
- Fill Pans and Add Extra Chocolate Chips: Divide the batter evenly between the prepared loaf pans. Optionally, sprinkle a few additional mini chocolate chips on top for a decorative and tasty topping.
- Bake: Place the pans in the preheated oven and bake for about 1 hour, or until a toothpick inserted into the center of the bread comes out clean, indicating doneness. Allow bread to cool slightly before removing from pans.
Notes
- To keep the bread moist, do not overbake; start checking at 55 minutes if your oven runs hot.
- You can substitute applesauce with canola oil for a richer texture and slightly different flavor profile.
- Using room temperature eggs helps the batter mix more evenly and prevents clumping.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Freezing the bread after baking is possible; wrap tightly and freeze for up to 2 months.
