Pumpkin Chocolate Chip Bread
The ultimate comfort food, **Pumpkin Chocolate Chip Bread** is moist, sweet, and bursting with flavor. With its rich blend of **pumpkin**, warm spices, and indulgent chocolate, it's the perfect fall treat that everyone will love. Bake a loaf today and experience the joy of homemade goodness!
Equipment
- Frying Pan
- Whisk
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
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
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8x4 inch loaf pans and line them with parchment paper, ensuring easy removal.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. This blend forms the dry mix, setting the stage for our bread.
- In a separate medium bowl, combine the pumpkin, brown sugar, granulated sugar, and applesauce (or canola oil). Add the eggs and vanilla extract, whisking until everything is well blended and smooth.
- Now, it’s time to combine! Gently stir the wet mixture into the dry ingredients, mixing just until everything is moistened. Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in the chocolate chips, reserving a small amount of the mini ones for topping the bread later.
- Pour half of the batter into each of the prepared loaf pans, smoothing the tops with a spatula. Sprinkle the reserved mini chocolate chips over the top.
- Place the loaf pans in the preheated oven and bake for 50 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.
- Once baked, remove the pans from the oven and let them cool for about 10 minutes. Then, carefully remove the bread from the pans and transfer to a wire rack to cool completely.
- Slice and enjoy your homemade Pumpkin Chocolate Chip Bread warm or at room temperature!
Notes
- Storage: Keep your Pumpkin Chocolate Chip Bread wrapped in plastic wrap at room temperature for up to 3 days. For longer freshness, store in the fridge.
- Freezing: You can freeze the bread for up to 3 months. Just wrap it tightly in plastic and then foil, and thaw overnight in the fridge before enjoying.
- Mixing: Always mix wet and dry ingredients separately to avoid overmixing and ensure a fluffy texture.
- Spicing it up: Feel free to add more spices or even nuts for crunch. Experiment with flavors!