Description
This moist pumpkin chocolate chip bread is packed with fall flavor, melty chocolate, and warm spices. No mixer needed — just two bowls and a whisk.
Ingredients
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 tsp 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 tbsp vanilla extract
1½ cups semi-sweet chocolate chips
½ cup mini semi-sweet chocolate chips (reserve some for topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8×4 inch loaf pans with parchment paper.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
3. In a medium bowl, whisk together pumpkin, both sugars, applesauce or oil, eggs, and vanilla extract.
4. Add wet mixture to dry ingredients. Stir until just combined.
5. Fold in chocolate chips, reserving a few mini chips for topping.
6. Divide batter evenly between prepared pans and sprinkle mini chips on top.
7. Bake for 50–55 minutes, or until a toothpick inserted comes out with moist crumbs.
8. Cool in pans for 10 minutes. Then transfer to a wire rack to cool completely.
Notes
No mixer needed — just whisk and fold.
Use either applesauce or oil for moist texture.
Try swapping chocolate chips with nuts or dried fruit.
Freezes well! Cool completely and wrap tightly.
Top with cream cheese, pumpkin butter, or honey.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 217
- Sugar: 19g
- Sodium: 162mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 21mg