Description

Indulge in the warm flavors of fall with this delightful Pumpkin Chocolate Chip Bread. Perfect for cozy gatherings or a sweet breakfast treat, this moist and flavorful bread combines rich pumpkin with luscious chocolate chips, making it an instant favorite among family and friends. Whether served fresh from the oven or toasted with butter, it’s sure to bring comfort on chilly autumn days. This easy recipe allows even novice bakers to create two loaves that can be enjoyed right away or frozen for later.

Ingredients

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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
⅔ cup brown sugar
⅔ 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

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Instructions

Preheat your oven to 350°F and grease two 8×4 inch loaf pans.
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 and granulated sugars, applesauce (or oil), eggs, and vanilla until smooth.
Gently combine the wet and dry mixtures until just moistened; avoid overmixing.
Fold in the semi-sweet chocolate chips and reserve some mini chocolate chips for topping if desired.
Divide the batter between the prepared loaf pans and bake for about 50 to 55 minutes or until a toothpick comes out clean.
Let cool in pans for ten 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 serving
Calories: 205
Sugar: 14g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 33mg