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.
Thank you for reading this post, don't forget to subscribe!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).
⏱️ 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!
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