Print

Print Recipe

Moist and tender pumpkin bread spiced with pumpkin pie spices and studded with semi-sweet chocolate chips, perfect for fall and holiday baking.

Ingredients

Scale
  • 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 purée (not pumpkin pie filling)
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 1 cup applesauce OR canola oil
  • 3 large 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 topping, optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Grease two 8×4-inch loaf pans and line them with parchment paper.
  3. In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
  4. In a medium bowl, whisk together pumpkin purée, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and stir gently until just combined; do not overmix.
  6. Fold in the semi-sweet chocolate chips and mini chocolate chips, reserving a few mini chips for topping if desired.
  7. Divide the batter evenly between the prepared loaf pans.
  8. Optional: sprinkle the reserved mini chocolate chips evenly on top of each loaf.
  9. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool the loaves in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

For richer, moister bread use canola oil; applesauce yields a lower-fat but tender loaf., Toss chocolate chips in a tablespoon of flour before folding in to prevent sinking to the bottom., Pumpkin pie filling is not recommended as it contains added sugar and spices that affect texture and flavor., Fresh cooked and pureed pumpkin can be used as a substitute for canned pumpkin; drain excess water to maintain proper moisture., Mini loaves bake at the same temperature but need about 25-35 minutes; muffins bake for 18-22 minutes., Leftover bread can be wrapped tightly and stored at room temperature for 2-3 days, refrigerated for up to a week, or frozen for up to 3 months., To reheat, microwave slices for 10–20 seconds or warm in a 325°F oven for 8–15 minutes.

Nutrition

Find it online: https://sweetandsupper.com/pumpkin-chocolate-chip-bread/