Pumpkin Chocolate Chip Bread
Ingredients:
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons 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 eggs room temperature
- 1 tablespoon vanilla extract
- 1½ cups semi sweet chocolate chips
- ½ cup mini semi sweet chocolate chips (reserve a couple tablespoons for the top of the bread if desired)
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour two 8x4 inch loaf pans or line with parchment paper.
2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice until well combined.
3. In a separate bowl, mix the canned pumpkin, brown sugar, granulated sugar, applesauce or canola oil, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
5. Fold in the semi sweet chocolate chips and mini semi sweet chocolate chips, reserving a few mini chips for topping if desired.
6. Pour the batter evenly into the prepared loaf pans and sprinkle the reserved mini chocolate chips on top.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 25 minutes
Kcal: Approximately 320 kcal per serving | Servings: 10 servings
Tips:
Use room temperature eggs to ensure better batter consistency and rise.
For extra moist bread, substitute half the applesauce with canola oil.