Description

Pumpkin Chocolate Chip Bread is a moist, flavorful quick bread combining the rich taste of pumpkin with melty chocolate chips. This recipe uses a blend of pantry staples, canned pumpkin, and a generous helping of pumpkin pie spice. Easy to prepare, it yields two tender loaves perfect for breakfast, snacking, or holiday gatherings. Enjoy a rich texture from applesauce or oil and gooey chocolate in every bite.

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 some for topping)

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Instructions

Preheat oven to 350°F. Grease and line two 8×4-inch loaf pans with parchment paper.
In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla.
Stir wet ingredients into dry ingredients until just combined.
Fold in chocolate chips, reserving some for topping.
Divide batter between loaf pans and bake for 50-55 minutes until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

You can substitute applesauce for a lower-fat option or use canola oil for added richness. Swap chocolate chips with walnuts or pecans for a nutty twist. Store bread wrapped at room temperature for up to 3 days or freeze slices for up to 2 months. If loaves sink or are too dense, do not overmix and check baking powder freshness. Make ahead by baking and freezing for up to a month—thaw for easy breakfasts or snacks.

Prep Time: 15 minutes
Cook Time: 50-55 minutes
Category: Bread
Method: Baking
Cuisine: American