Irresistible Chocolate Chip Pumpkin Bread
A moist and fluffy loaf combining pumpkin and chocolate flavors, perfect for any occasion.
Ingrédients
Dry Ingredients
- 3 cups all-purpose flour Can substitute with gluten-free flour.
- 1 tsp salt Adjust to taste.
- 1 tsp baking powder
- 1 tsp baking soda
- 4 tsp pumpkin pie spice Can substitute with cinnamon.
Wet Ingredients
- 2 cups pure canned pumpkin Not pumpkin pie filling.
- 2/3 cup packed brown sugar
- 2/3 cup white sugar Can substitute with coconut sugar.
- 1 cup unsweetened applesauce Can substitute with canola oil.
- 3 large eggs At room temperature.
- 1 tbsp vanilla extract
Chocolate Chips
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup miniature chocolate chips Reserve some for topping if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 8×4-inch loaf pans, lining them with parchment paper.
Mix Dry Ingredients
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice until well combined.
Mix Wet Ingredients
- In a separate bowl, whisk together the pumpkin, brown sugar, white sugar, applesauce, eggs, and vanilla extract until smooth.
Combine Mixtures
- Pour the wet mixture into the dry ingredients and mix gently until just combined.
Add Chocolate Chips
- Fold in the semisweet and miniature chocolate chips without overmixing.
Fill the Loaf Pans
- Divide the batter between the two prepared loaf pans and sprinkle reserved miniature chocolate chips on top if desired.
Bake
- Bake in the preheated oven for 50 to 55 minutes, or until a toothpick comes out clean.
Cool and Serve
- Let the loaves cool in their pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
This bread tastes even better the next day. Experiment with adding nuts or different spices for variations.