Pumpkin Chocolate Chip Bread – A Cozy Fall Favorite You’ll Crave
This pumpkin chocolate chip bread is moist, warmly spiced, and loaded with gooey chocolate chips in every bite. Perfect for fall baking, breakfast, or as a sweet treat with coffee.
Ingredients
- 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 pumpkin pie filling
- 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 reserve 2–3 tablespoons for topping if desired
Instructions
- Preheat the oven: Set oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans or line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
- Combine wet ingredients: In a large bowl, mix pumpkin puree, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla until smooth.
- Combine wet and dry: Slowly fold the dry ingredients into the wet mixture until just combined—do not overmix.
- Add chocolate chips: Stir in the semi-sweet chocolate chips and most of the mini chocolate chips, reserving some for topping.
- Fill pans: Divide batter evenly between the two prepared loaf pans. Sprinkle reserved mini chocolate chips on top.
- Bake the bread: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few melted chocolate streaks are fine).
- Cool and serve: Let the loaves cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Store bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezes well for up to 3 months. Wrap in plastic wrap and foil before freezing.
- Can be made with milk chocolate or dark chocolate chips for variety.