Description
This Chocolate Chip Pumpkin Bread is supremely moist, warmly spiced, and packed with semisweet chocolate chips. The easy no-mixer batter makes two generous loaves that are perfect for fall breakfasts, holiday baking, Thanksgiving dessert, sharing, or freezing.
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 puree, not pumpkin pie filling
- ⅔ cup packed brown sugar
- ⅔ cup granulated sugar
- 1 cup unsweetened applesauce or canola oil
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1½ cups semisweet chocolate chips
- ½ cup mini semisweet chocolate chips, divided
Instructions
- Preheat the oven to 350°F. Grease two 8-by-4-inch loaf pans and line them with parchment paper.
- Whisk the flour, salt, baking powder, baking soda, and pumpkin pie spice together in a large bowl.
- Whisk the pumpkin puree, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla extract together in a medium bowl until smooth.
- Pour the wet mixture into the dry ingredients and stir gently just until moistened and combined.
- Fold in the semisweet chocolate chips and most of the mini chocolate chips, reserving a few tablespoons of mini chips for topping.
- Divide the batter evenly between the prepared loaf pans and smooth the tops.
- Sprinkle the reserved mini chocolate chips over the batter.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the loaves in the pans for 10 minutes.
- Lift the loaves from the pans and transfer them to a wire rack to cool completely before slicing.
Notes
- Use canned pumpkin puree rather than pumpkin pie filling.
- Measure the flour by spooning it into the measuring cup and leveling the top.
- Use applesauce for a lighter crumb or canola oil for a richer texture.
- Do not overmix the batter after adding the wet ingredients to the dry ingredients.
- Cover the loaves loosely with foil if the tops brown too quickly.
- Store completely cooled bread in an airtight container at room temperature for up to 4 days.
- Freeze a tightly wrapped whole loaf or individual slices for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread, Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 217
- Sugar: 19
- Sodium: 162
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 21