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 pie filling)
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 cup applesauce or canola oil
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup mini semi-sweet chocolate chips (reserve a few tablespoons for topping, if desired)
Instructions
- Preheat oven to 350°F (175°C). Grease two 8×4-inch loaf pans and line with parchment; set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
- In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla until smooth.
- Stir wet ingredients into dry ingredients until just combined—do not overmix.
- Fold in the chocolate chips, reserving some mini chips for topping if desired.
- Divide batter evenly between prepared pans and sprinkle reserved mini chips on top.
- Bake 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a lighter crumb, use applesauce; for a richer loaf, use oil.
- Toss chips with 1 teaspoon flour to help prevent sinking.
- Loaves keep well wrapped at room temperature for 2–3 days or frozen up to 3 months.
- Optional add-ins: 1/2 cup chopped walnuts or pecans.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 217
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg