Pumpkin Chocolate Chip Bread
The Homemade Pumpkin Chocolate Chip Bread celebrates fall's most beloved flavors. With its moist crumb, rich pumpkin essence, and pockets of chocolatey goodness, this bread is a testament to the magic of seasonal ingredients.
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 4 tsp pumpkin pie spice
- 2 cups of canned pumpkin (not pumpkin pie filling)
- ⅔ cup brown sugar
- ⅔ cup granulated sugar
- 1 cup canola oil
- 3 eggs at room temperature
- 1 tbsp vanilla extract
- 11 oz package of chocolate chips (reserve a couple of tablespoons for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8x4-inch loaf pans and line them with parchment paper for easy removal. Set them aside.
- Whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice in a large bowl. Set this dry mixture aside.
- Mix together the canned pumpkin, brown sugar, granulated sugar, applesauce or canola oil (your choice), eggs, and vanilla extract in a medium bowl. This combination will infuse your bread with the delightful pumpkin flavor.
- Gently stir the wet ingredients into the dry mixture, taking care not to overmix. Stir until the ingredients are just moistened and combined. This will ensure a tender texture in the finished bread.
- Carefully fold in the semi-sweet chocolate chips, reserving a small portion of the mini chocolate chips for topping the bread if desired. Adding chocolate takes this pumpkin bread to the next level of indulgence.
- Divide the batter equally between the prepared loaf pans. Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted into the center of the loaves comes out clean. The aroma filling your kitchen will be simply irresistible!
- Once baked, allow the loaves to cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. The cooling process allows the flavors to meld and the bread to achieve its desired texture.
Notes
Allow the bread to cool. Wrap the loaves tightly in storage wrap and store them at room temperature for up to five days or in the refrigerator for up to a week.
Freeze chocolate chip pumpkin bread by wrapping each olaf in one layer of storage wrap, followed by a layer of aluminum foil. Label with the date and freeze for up to three months. Thaw the bread, unwrapped, at room temperature.