Pumpkin Chocolate Chip Bread (Print-Friendly Version)
Moist spiced loaf with pumpkin and chocolate chips for cozy fall mornings or snacks.
# What 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
# How to Make It:
01 -
Preheat oven to 175°C. Grease two 20 x 10 cm loaf pans and line bottoms with parchment paper.
02 -
Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly mixed.
03 -
In a separate bowl, whisk pumpkin puree, brown sugar, granulated sugar, oil or applesauce, eggs, and vanilla extract until smooth.
04 -
Add wet mixture to dry ingredients and stir gently until just combined, avoiding overmixing.
05 -
Fold in chocolate chips, reserving a small amount to sprinkle on top of loaves.
06 -
Divide batter evenly between pans. Sprinkle reserved chocolate chips on top. Bake 50-55 minutes until toothpick comes out clean or with few moist crumbs.
07 -
Let loaves cool in pans for 10 minutes. Remove and cool completely on wire rack before slicing.
# Additional Tips:
01 -
Use oil for extra moisture or applesauce for a lighter crumb without sacrificing flavor.
02 -
Mix batter just until ingredients combine to ensure tender texture and avoid toughness.