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A moist and tender pumpkin bread with warm fall spices and melty chocolate chips, perfect for breakfast, snacks, or dessert during the holiday season. No mixer required and yields two generous loaves.

Ingredients

Scale
  • 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 few for topping if desired)

Instructions

  1. Preheat oven to 350°F and grease two 8×4-inch loaf pans; line with parchment paper and set aside.
  2. Whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice in a large bowl until combined.
  3. In a medium bowl, whisk together canned pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined with no visible streaks of flour; do not overmix.
  5. Fold in the semi-sweet and mini chocolate chips, reserving a few mini chips to sprinkle on top if desired.
  6. Divide batter evenly between prepared loaf pans and sprinkle reserved mini chips on top if using.
  7. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Allow loaves to cool in pans for about 10 minutes.
  9. Transfer loaves to a wire rack and cool completely before slicing.

Notes

Chocolate chips are optional but recommended for best flavor., May substitute applesauce with canola oil for a richer texture., Can add mix-ins such as chopped nuts (walnuts or pecans), dried cranberries, or raisins, toss in flour before folding in to prevent sinking., To store, wrap cooled bread tightly; keeps 2-3 days at room temperature, 5-7 days refrigerated, or freeze up to 3 months., Batter can be mixed and stored in fridge for up to 24 hours before baking., Can make muffins by baking at 350°F for 18–22 minutes, start checking at 16 minutes.

Nutrition

Find it online: https://margorecipes.com/pumpkin-chocolate-chip-bread/