Pumpkin Chocolate Chip Bread – Cozy, Chocolatey, and Perfect for Fall
Moist, spiced, and studded with melty chocolate chips, this loaf is the ultimate fall baking win. Applesauce keeps it tender, pumpkin makes it rich, and every bite bursts with cozy flavor and chocolatey comfort.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 pie filling)
⅔ cup brown sugar
⅔ cup granulated sugar
1 cup applesauce or canola oil
3 eggs (room temp)
1 tbsp vanilla extract
1½ cups semi-sweet chocolate chips
½ cup mini chocolate chips (reserve some for topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease two 9×5 loaf pans.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
3. In another bowl, mix together pumpkin, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla extract until smooth.
4. Combine the wet and dry ingredients and stir just until combined.
5. Fold in the semi-sweet chocolate chips and mini chocolate chips.
6. Divide the batter evenly between the two prepared loaf pans.
7. Sprinkle the reserved mini chocolate chips over the top of each loaf.
8. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the loaves to cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely.
10. Slice and enjoy warm or at room temperature.
Notes
Use canned pumpkin puree, not pumpkin pie filling, for best results.
You can substitute the applesauce with canola oil for a richer loaf.
Store the cooled loaves in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freeze for longer storage by wrapping slices or full loaves tightly in plastic wrap and foil.