Name: Pumpkin Chocolate Chip Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
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 a couple tablespoons for topping)

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why make this recipe

Pumpkin Chocolate Chip Bread is a delightful treat perfect for any season, but especially during fall. The combination of rich pumpkin flavor with sweet chocolate creates a comforting loaf that warms the heart. It’s a great way to use up canned pumpkin and is easy to make with everyday ingredients. Plus, this bread makes a wonderful snack, breakfast, or even a dessert!

how to make Pumpkin Chocolate Chip Bread

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 a couple tablespoons for the top of the bread if desired)

Directions

Preheat the oven to 350°F (175°C). Grease two 8×4 inch loaf pans and line them with parchment paper. Set aside.
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
In a medium bowl, whisk together the pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract.
Stir the wet ingredients into the dry ingredients, mixing just until moistened and combined.
Fold in the chocolate chips, saving a small amount of mini chocolate chips for topping if desired.
Pour half of the batter into each prepared loaf pan and bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
Cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

how to serve Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread is delicious when served plain or with a little butter. You can enjoy it warm, at room temperature, or even cold. It pairs well with a warm cup of coffee or tea, making it a fantastic choice for breakfast or an afternoon snack.

how to store Pumpkin Chocolate Chip Bread

To store Pumpkin Chocolate Chip Bread, let it cool completely and then wrap it tightly in plastic wrap or aluminum foil. It can be kept at room temperature for up to 3 days. For longer storage, place it in an airtight container in the refrigerator for up to a week or freeze it for up to 3 months.

tips to make Pumpkin Chocolate Chip Bread

Make sure all your ingredients are at room temperature for better mixing.
Don’t overmix the batter; mix until just combined for a lighter bread.
For a little twist, try adding nuts like walnuts or pecans for extra crunch.
Add spices like cinnamon or nutmeg for a more intense flavor.

variation

You can substitute some of the flour with whole wheat flour for a healthier option. Additionally, you can experiment by adding dried fruits like cranberries or changing the chocolate chips to white chocolate or dark chocolate.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure to cook and puree it first to match the consistency of canned pumpkin.

2. How do I know when the bread is done baking?
Insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs attached, the bread is done.

3. Can this recipe be doubled?
Absolutely! You can double the ingredients to make more loaves. Just make sure your mixing bowl is large enough to hold all the batter.