Pumpkin Chocolate Chip Bread (Printable Version)
Enjoy a moist, spiced loaf filled with pumpkin and chocolate chips. Perfect for cozy fall mornings or sweet snacks.
# Everything You’ll Need:
→ Dry Ingredients
01 -
260 g all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon fine sea salt
05 -
1 tablespoon pumpkin pie spice
→ Wet Ingredients
06 -
425 g canned pure pumpkin (not pumpkin pie filling)
07 -
100 g light brown sugar, packed
08 -
100 g granulated sugar
09 -
120 ml canola oil or unsweetened applesauce
10 -
2 large eggs
11 -
2 teaspoons vanilla extract
→ Mix-Ins
12 -
170 g semi-sweet chocolate chips
# Steps to Cook:
01 -
Preheat the oven to 175°C. Grease two 20 x 10 cm loaf pans and line the bottoms with parchment paper.
02 -
In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined.
03 -
In a separate medium bowl, whisk together pumpkin puree, brown sugar, granulated sugar, oil or applesauce, eggs, and vanilla extract until smooth.
04 -
Add the wet ingredients to the dry ingredients and stir gently until just combined; do not overmix.
05 -
Gently fold in the chocolate chips, reserving a small handful for sprinkling on top of the loaves.
06 -
Divide the batter evenly between the prepared pans. Sprinkle reserved chocolate chips over each loaf. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
07 -
Allow the loaves to cool in the pans for 10 minutes. Remove to a wire rack to cool completely before slicing.
# Extra Suggestions:
01 -
For extra moisture, use oil; applesauce supplies a lighter crumb but is equally tasty.
02 -
Do not overmix the batter; mix just until ingredients are combined to ensure a tender bread.