Description

This Pumpkin Chocolate Chip Bread is a moist, flavorful quick bread perfect for autumn and holiday seasons. Combining the warm spices of pumpkin pie spice with sweet pumpkin puree and rich chocolate chips, this recipe yields a tender loaf that’s ideal for breakfast, snacks, or dessert. Using applesauce or canola oil keeps the bread moist and slightly healthier, while the mix of semi-sweet chocolate chips adds delightful bursts of chocolate throughout.

Ingredients

Scale

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)
⅔ cup brown sugar
⅔ cup granulated sugar
1 cup applesauce or canola oil
3 large eggs, at room temperature
1 tablespoon vanilla extract

Add-ins

1½ cups semi-sweet chocolate chips
½ cup mini semi-sweet chocolate chips (optional, reserve a few tablespoons for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven – Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing it lightly or lining it with parchment paper to prevent sticking.
Mix dry ingredients – In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice until well combined. This ensures even distribution of the leavening agents and spices.
Combine wet ingredients – In another bowl, whisk together the canned pumpkin, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla extract until smooth and fully blended.
Incorporate wet and dry mixtures – Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon just until combined. Be careful not to overmix to keep the bread tender.
Add chocolate chips – Fold in 1½ cups of semi-sweet chocolate chips and the ½ cup of mini semi-sweet chocolate chips, reserving a few mini chips to sprinkle on top of the batter for a beautiful finish.
Pour and top the batter – Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved mini chocolate chips evenly over the surface.
Bake the bread – Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Rotate the pan halfway through baking for even cooking.
Cool and serve – Let the bread cool in the loaf pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your pumpkin chocolate chip bread with a cup of coffee or tea.

Notes

If you prefer a richer bread, substitute applesauce with canola oil as indicated.
Ensure eggs are at room temperature for better incorporation into the batter.
You can store the bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
This bread freezes well — wrap slices individually and freeze for up to 3 months.
Adding nuts like walnuts or pecans can enhance texture and flavor.
For a vegan version, replace eggs with flax eggs and ensure chocolate chips are dairy-free.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Baking
Method: Baking
Cuisine: American