Pumpkin Chocolate Chip Bread
A delightful treat that combines the rich flavors of autumn with the indulgence of chocolate, this moist pumpkin chocolate chip bread is perfect for any occasion.
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
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 cup applesauce or canola oil Use canola oil for a lighter flavor
- 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 topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease two 8×4 inch loaf pans with butter or oil and line them with parchment paper.
- In a large bowl, combine flour, salt, baking powder, baking soda, and pumpkin pie spice. Whisk until blended.
- In a medium bowl, whisk together canned pumpkin, brown sugar, granulated sugar, applesauce (or canola oil), eggs, and vanilla extract until mixed well.
- Gently stir the wet mixture into the dry mixture, mixing just until no streaks of flour remain.
- Fold in the semi-sweet chocolate chips, reserving a few mini chocolate chips for topping.
Baking
- Divide the batter equally between the prepared loaf pans and tap gently to settle.
- Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Allow the loaves to cool in the pans for about 10 minutes, then remove from pans and let cool completely on a wire rack.
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Notes
Serve warm with butter or drizzle of chocolate for an enhanced experience. Great for breakfasts or as a snack during gatherings.