Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread is a delightful fusion of fall flavors and chocolatey indulgence. This moist and flavorful bread combines the warmth of pumpkin pie spice with the richness of chocolate chips. Whether enjoyed as a breakfast treat, an afternoon snack, or a dessert, this bread is sure to become a seasonal favorite in your kitchen. With its tender crumb and the perfect balance of sweetness and spice, it’s a wonderful way to celebrate autumn.

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 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1½ cups semi-sweet chocolate chips
  • ½ cup mini semi-sweet chocolate chips (reserve a few tablespoons for topping)

Instructions

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans and line them with parchment paper, leaving some overhang for easy removal later. Set aside.
  2. Mix the Dry Ingredients:
    In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Set this dry mixture aside.
  3. Prepare the Wet Ingredients:
    In a separate medium bowl, whisk together the canned pumpkin, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla extract until the mixture is smooth and well combined.
  4. Combine Wet and Dry Mixtures:
    Pour the wet ingredients into the bowl with the dry ingredients. Gently mix the batter until everything is just moistened and combined—do not overmix, as this can make the bread dense.
  5. Fold in the Chocolate Chips:
    Fold in the 1½ cups of semi-sweet chocolate chips. For extra chocolatey goodness, reserve a few tablespoons of mini chocolate chips to sprinkle on top before baking.
  6. Transfer to Loaf Pans:
    Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula. If desired, sprinkle the reserved mini chocolate chips over the top of each loaf.
  7. Bake:
    Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine). If the bread is browning too quickly on top, tent the loaves with aluminum foil during the last 10-15 minutes of baking.
  8. Cool and Serve:
    Allow the bread to cool in the pans for about 10 minutes, then use the parchment paper overhang to lift the loaves out of the pans. Transfer to a wire rack to cool completely before slicing.

Cooking Tips

  • Room Temperature Ingredients: Be sure to use eggs at room temperature for a smoother batter and a better rise.
  • Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to avoid a tough texture.
  • Oil vs. Applesauce: Using applesauce will create a slightly lighter and healthier loaf, while canola oil will give a richer, more indulgent texture.
  • Extra Flavor: For added texture and flavor, you can toss in ½ cup of chopped nuts like walnuts or pecans along with the chocolate chips.

Nutritional Benefits

  • Pumpkin: A powerhouse of vitamins A and C, pumpkin is rich in antioxidants that support vision and immune function.
  • Applesauce: If used, applesauce provides a fat-free alternative to oil, reducing the overall calorie content while adding natural sweetness.
  • Eggs: Eggs are a great source of protein and essential nutrients like choline and vitamin D.
  • Dark Chocolate: Semi-sweet chocolate chips contain antioxidants and can improve mood (in moderation!).

Why You’ll Love This Recipe

This Pumpkin Chocolate Chip Bread combines the rich, autumnal flavor of pumpkin pie with the irresistible taste of chocolate. The bread’s moist texture, combined with the melty pockets of chocolate, makes it perfect for cozying up with on a chilly day. It’s also incredibly easy to prepare and versatile enough to serve for breakfast, dessert, or even a snack. The balance of spices with chocolate creates a unique yet familiar flavor that will have you reaching for seconds.

Dietary Information

  • Vegetarian: This recipe contains no meat, making it suitable for vegetarians.
  • Dairy-Free Option: To make this recipe dairy-free, simply use dairy-free chocolate chips.
  • Healthier Variation: Using applesauce instead of oil reduces the fat content, making this a lighter alternative without sacrificing flavor.

Why This Recipe Works

This recipe works because it balances the moisture and sweetness of the pumpkin with the richness of chocolate chips. The combination of canned pumpkin and eggs keeps the bread moist, while the blend of pumpkin pie spices enhances the warmth and depth of flavor. By using both regular and mini chocolate chips, you get varying bursts of chocolate in every bite. The baking powder and soda ensure the bread rises properly for a light yet satisfying texture.

Conclusion

Pumpkin Chocolate Chip Bread is the perfect fall treat, offering a delicious blend of sweet and spicy flavors with rich chocolate chips. It’s easy to make, versatile, and loved by both kids and adults. Whether you’re enjoying it fresh out of the oven or as a snack throughout the week, this bread will bring warmth and comfort to any occasion. Share it with family and friends, or enjoy it all to yourself—either way, it’s sure to be a hit!

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Pumpkin Chocolate Chip Bread


  • Author: Olivia
  • Total Time: 1hr

Description

Pumpkin Chocolate Chip Bread is a delightful fusion of fall flavors and chocolatey indulgence. This moist and flavorful bread combines the warmth of pumpkin pie spice with the richness of chocolate chips. Whether enjoyed as a breakfast treat, an afternoon snack, or a dessert, this bread is sure to become a seasonal favorite in your kitchen. With its tender crumb and the perfect balance of sweetness and spice, it’s a wonderful way to celebrate autumn.


Ingredients

Units 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)
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 1 cup applesauce OR canola oil
  • 3 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup mini semi-sweet chocolate chips (reserve a few tablespoons for topping)

Instructions

  • Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans and line them with parchment paper, leaving some overhang for easy removal later. Set aside.
  • Mix the Dry Ingredients:
    In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Set this dry mixture aside.
  • Prepare the Wet Ingredients:
    In a separate medium bowl, whisk together the canned pumpkin, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla extract until the mixture is smooth and well combined.
  • Combine Wet and Dry Mixtures:
    Pour the wet ingredients into the bowl with the dry ingredients. Gently mix the batter until everything is just moistened and combined—do not overmix, as this can make the bread dense.
  • Fold in the Chocolate Chips:
    Fold in the 1½ cups of semi-sweet chocolate chips. For extra chocolatey goodness, reserve a few tablespoons of mini chocolate chips to sprinkle on top before baking.
  • Transfer to Loaf Pans:
    Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula. If desired, sprinkle the reserved mini chocolate chips over the top of each loaf.
  • Bake:
    Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine). If the bread is browning too quickly on top, tent the loaves with aluminum foil during the last 10-15 minutes of baking.
  • Cool and Serve:
    Allow the bread to cool in the pans for about 10 minutes, then use the parchment paper overhang to lift the loaves out of the pans. Transfer to a wire rack to cool completely before slicing.
  • Prep Time: 10mins
  • Cook Time: 50mins