Description
This Pumpkin Chocolate Chip Bread is a delightful fall treat that combines the warm flavors of pumpkin pie spice with rich chocolate chips. Moist and flavorful, this bread is perfect for breakfast or as a snack with a cup of coffee.
Ingredients
Units
Scale
Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons pumpkin pie spice
Wet Ingredients:
- 2 cups canned pumpkin (not pumpkin pie filling)
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 cup applesauce OR canola oil
- 3 eggs, room temperature
- 1 tablespoon vanilla extract
Additional:
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup mini semi-sweet chocolate chips (reserve a couple tablespoons for topping)
Instructions
- Preheat oven and prepare pans: Preheat oven to 350F. Grease two 8×4-inch loaf pans and line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
- Combine wet ingredients: In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract.
- Combine wet and dry ingredients: Stir wet ingredients into dry ingredients until just moistened and combined.
- Add chocolate chips: Fold in chocolate chips, reserving some mini chocolate chips for topping if desired.
- Bake: Divide batter into prepared loaf pans and bake for 50 to 55 minutes, or until a toothpick comes out clean.
- Cool and serve: Cool bread in pans for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
