Description
Pumpkin Chocolate Chip Bread is a delightful treat perfect for cozy gatherings and festive celebrations. This recipe combines the warm flavors of pumpkin and spices with sweet chocolate chips, resulting in a moist and tender loaf that everyone will enjoy. Whether you serve it as breakfast, a snack, or dessert, this easy-to-make bread is sure to become a favorite in your baking repertoire. The inviting aroma of spices fills your kitchen, making it an irresistible choice for fall.
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 (not pie filling)
- â…” cup brown sugar
- â…” cup granulated sugar
- 1 cup applesauce or canola oil
- 3 eggs (room temperature)
- 1 tablespoon vanilla extract
- 1½ cups semi-sweet chocolate chips
- ½ cup mini semi-sweet chocolate chips (optional topping)
Instructions
- Preheat the oven to 350°F and grease two 8×4 inch loaf pans lined with parchment paper.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
- In a medium bowl, mix the canned pumpkin, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until moistened.
- Fold in the semi-sweet chocolate chips and reserve some mini chips for topping if desired.
- Divide the batter evenly between the prepared pans and bake for 50 to 55 minutes or until a toothpick inserted comes out clean.
- Let cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 189
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 32mg