With a high of 47 today and a low of 29 predicted at our house here in Maine, I think it’s safe to say that fall has officially arrived in our neck of the woods.
And with that… {and the fact that I finally have a working kitchen again} pumpkin season can now begin.
I don’t know about you, but I LOVE this time of year and all the yummy and cozy foods we get to make. Because seriously, eating pumpkin filled recipes in spring? They’re just not the same.
Over the weekend I made a few loaves of this pumpkin chocolate chip bread and not only did they turn out fantastic, I was able to give a few slices to neighbors and then pop the rest in the freezer for an easy breakfast or snack for later in the season.
I LOVE when that happens!
This recipe for pumpkin chocolate chip bread is not only easy to make, but the loaves are super moist and packed with all those wonderful fall flavors we’ve all come to enjoy, especially this time of year.
This recipe is a keeper.
So make this bread! You’ll be so glad you did. 🙂
~Mavis
How To Make this Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread
Ingredients
- 3 cups all purpose flour
- 4 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups pumpkin puree
- 1 cup unsweetened applesauce
- 3 eggs
- ⅔ cup granulated sugar
- ⅔ cup brown sugar
- 1 tbsp vanilla extract
- 1 ½ cups semi sweet chocolate chips
Instructions
Preheat the oven to 350F.
Grease or line two 8 x 4 loaf pans and set aside
Combine the flour, pumpkin pie spice, baking powder, baking soda and salt in a mixing bowl and set aside.
In a large mixing bowl whisk together the pumpkin puree, applesauce, eggs, sugars, and vanilla extract.
Slowly stir the dry ingredients into the wet ingredients until the batter is nice and smooth.
Stir in chocolate chips.
Pour batter into prepared loaf pans.
Bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Let the loaves rest for a few minutes in the pans before removing and placing the loaves on a wire rack.
Cool completely before slicing.
Jennifer says
I make pumpkin chocolate chip muffins and freeze a bunch. We all love them!
Katherine says
Not on topic but a friend of mine works for Aldi. She said that 50 Thanksgiving favorites are at their 2019 prices. They have Butterball turkey for $1.07 per pound.
Mimi says
The recipe will be on my to-do list later this week. Thanks!
Gigi says
That my plan for this week too, pumpkin bread. I just roasted some fresh pumpkins. I’m going to sub cranberries in for the chocolate chips.
Veronica says
Made this yesterday with homegrown pumpkin puree and dark chocolate chunks instead of semi-sweet chips. Everyone liked it and I appreciated that it doesn’t require any fat (because that’s all super expensive this year!). Thanks for sharing.
Julie says
I was excited to use your recipe – thanks for posting! I loved how it looked – rustic-y! If I made it again I’d go with my usual half oil, half applesauce ratio so the texture is less rubbery. And I must have miss counted my PP seasoning because I couldn’t taste the pumpkin flavor – oops!
Wonderful cook says
I made this pumpkin chocolate chip bread yesterday. It came out perfectly. The pumpkin flavor is so satisfying. Thank you.