Pumpkin Chocolate Chip Bread (Print-Friendly Version)
A moist pumpkin loaf filled with warm spices and chocolate chips, ideal for fall and holiday gatherings.
# Ingredients:
→ Dry Ingredients
01 -
2 1/4 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 tablespoon pumpkin pie spice
→ Wet Ingredients
06 -
1 1/2 cups canned pumpkin (not pumpkin pie filling)
07 -
1/2 cup brown sugar
08 -
1/4 cup granulated sugar
09 -
1/4 cup canola oil (or unsweetened applesauce as substitute)
10 -
2 large eggs
11 -
1 teaspoon vanilla extract
→ Add-ins
12 -
1 cup semi-sweet chocolate chips
# Steps:
01 -
Preheat oven to 350°F. Grease two 8 x 4-inch loaf pans and line with parchment paper. Set aside.
02 -
In a large bowl, whisk together all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice.
03 -
In a medium bowl, whisk together canned pumpkin, brown sugar, granulated sugar, canola oil (or applesauce), eggs, and vanilla extract until smooth.
04 -
Pour wet ingredients into dry ingredients and stir gently until just moistened and combined; do not overmix.
05 -
Fold in chocolate chips, reserving a small amount to sprinkle on top if desired.
06 -
Pour batter evenly into prepared loaf pans. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 -
Allow bread to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
# Notes & Tips:
01 -
Use either canola oil or unsweetened applesauce in this recipe to keep the bread moist.
02 -
Do not overmix the batter to ensure a tender crumb.