Best Pumpkin Chocolate Chip Bread
A moist quick bread loaded with pumpkin puree, pumpkin pie spice, and dual chocolate chips for melty pockets. Ideal for cozy breakfasts or fall gifting.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons pumpkin pie spice (or substitute 1 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger)
- 2 cups canned pumpkin (not pie filling)
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 cup applesauce OR canola oil
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C)
- Line two 8x4-inch loaf pans with parchment paper
- In a medium bowl, whisk flour, salt, baking powder, baking soda, and pumpkin pie spice
- In a large bowl, whisk pumpkin, both sugars, oil or applesauce, and vanilla
- Gradually add dry ingredients to wet ingredients, mixing until just combined
- Fold in chocolate chips
- Divide batter between prepared pans
- Bake 50–55 minutes until a toothpick inserted in center comes out clean
- Cool in pans 10 minutes, then transfer to wire racks
- Store in an airtight container at room temperature up to 3 days
Notes
Use gluten-free flour blend for gluten-free version
Reduce granulated sugar to 1/4 cup for less sweetness
Store unbaked loaves in freezer up to 1 month
Reduce granulated sugar to 1/4 cup for less sweetness
Store unbaked loaves in freezer up to 1 month
Nutrition
Serving: 1gCalories: 230kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 3gSodium: 85mgFiber: 2gSugar: 12g
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