Description

Pumpkin Chocolate Chip Bread is a moist, fluffy, and warmly spiced quick bread studded with melty chocolate chips. Made with pumpkin puree and cozy fall spices, this easy two-loaf recipe is perfect for sharing, gifting, or freezing. Enjoy it for breakfast, a snack, or dessert all season long.

Ingredients

3 cups all-purpose flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

4 tsp pumpkin pie spice

2 cups canned pumpkin (not pumpkin pie filling)

⅔ cup brown sugar

⅔ cup granulated sugar

1 cup applesauce or canola oil

3 large eggs, room temperature

1 tbsp vanilla extract

1½ cups semi-sweet chocolate chips

½ cup mini semi-sweet chocolate chips (reserve a few tablespoons for topping, if desired)

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Instructions

Preheat Oven:
Preheat oven to 350°F (175°C). Grease and line two 8×4-inch loaf pans with parchment paper. Set aside.
Mix Dry Ingredients:
In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
Mix Wet Ingredients:
In a medium bowl, whisk together pumpkin puree, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla extract until smooth.
Combine Wet & Dry:
Add the wet mixture to the dry ingredients and stir just until combined.
Add Chocolate Chips:
Fold in the chocolate chips. Reserve some mini chocolate chips for sprinkling on top if desired.
Divide & Bake:
Divide the batter evenly between the prepared loaf pans. Sprinkle with remaining mini chocolate chips. Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
Cool:
Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.