Moist, Sweet, and Loaded with Chocolate
There’s nothing quite like the smell of pumpkin bread baking in the oven on a crisp fall day! This Pumpkin Chocolate Chip Bread is soft, moist, and filled with just the right balance of warm spices and gooey chocolate chips. It’s a foolproof recipe that comes together quickly with pantry staples, making it perfect for busy weeknights or festive gatherings. Whether you enjoy it for breakfast, as an afternoon snack, or as a cozy holiday dessert, this recipe is sure to win over both pumpkin lovers and chocolate fans. Bake two loaves – one to enjoy right away and one to share (or freeze for later).
Thank you for reading this post, don't forget to subscribe!⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Servings: 24 slices
📝 Ingredients List
- 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 large eggs, room temperature
- 1 Tbsp vanilla extract
- 1½ cups semi-sweet chocolate chips
- ½ cup mini semi-sweet chocolate chips (reserve some for topping)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Mixing bowls
- Measuring cups & spoons
- Whisk
- Wooden spoon or spatula
- Two 8×4-inch loaf pans
- Parchment paper
- Wire cooling rack
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Prep pans: Preheat oven to 350°F (175°C). Grease two loaf pans and line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
- Combine wet ingredients: In a medium bowl, whisk pumpkin puree, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla until smooth.
- Make the batter: Add wet mixture into dry mixture, stirring just until combined. Don’t overmix!
- Add chocolate: Fold in chocolate chips, reserving a few mini chips for topping.
- Bake: Divide batter evenly into loaf pans, sprinkle extra chips on top, and bake 50–55 minutes, or until a toothpick inserted comes out clean.
- Cool & serve: Rest in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
💡 Pro Tips Section
- Storage: Wrap tightly in plastic wrap or foil. Keeps at room temp for 3 days, or refrigerate up to 1 week.
- Freezer-friendly: Freeze whole loaves or slices for up to 3 months. Thaw overnight before serving.
- Oil vs applesauce: Use oil for richer texture, or applesauce for a lighter, healthier version.
- Serving idea: Enjoy warm with butter, cream cheese, or a drizzle of honey for extra indulgence.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 1 slice | 217 | 4g | 35g | 7g | 2g | 19g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Craving a slice of fall? Head over to Snazzy Recipes’ Pumpkin Streusel Bread for the full recipe and make your kitchen smell like autumn bliss today!