Description
This Pumpkin Chocolate Chip Bread is a cozy, fall-inspired treat made with real pumpkin puree, warm spices, and melty chocolate chips. It’s moist, rich, and perfect for breakfast, dessert, or a seasonal snack.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 4 tsp pumpkin pie spice
- 2 cups canned pumpkin puree
- 2/3 cup packed brown sugar
- 2/3 cup granulated sugar
- 1 cup applesauce or canola oil
- 3 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup mini semi-sweet chocolate chips (optional, plus extra for topping)
Optional Add-Ins:
- Chopped walnuts or pecans
- Swirl of cream cheese filling
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8×4 inch loaf pans with parchment paper.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
- In a separate bowl, whisk the pumpkin puree, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla until smooth.
- Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in the chocolate chips and any mini chips you’re using, saving a few to sprinkle on top.
- Divide the batter evenly between the two prepared pans. Sprinkle reserved mini chips on top if desired.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Substitute up to 1 cup of the flour with whole wheat flour for added fiber.
- If using honey or maple syrup instead of sugar, reduce other liquids slightly.
- Bread can be frozen for up to 2 months—wrap tightly in plastic and foil.
- Make muffins instead: reduce bake time to 18–22 minutes at 350°F.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: pumpkin chocolate chip bread, fall baking, moist pumpkin bread, easy pumpkin loaf, chocolate chip loaf, pumpkin dessert recipe