Pumpkin Chocolate Chip Bread (Printer-Friendly)

Tender pumpkin loaf with chocolate chips and warm spices—ideal for chilly mornings or festive gatherings.

# What You'll Need:

→ Dry Ingredients

01 - 340 grams all-purpose flour
02 - 1 teaspoon baking powder
03 - 1 teaspoon baking soda
04 - 0.5 teaspoon fine sea salt
05 - 2 teaspoons pumpkin pie spice

→ Wet Ingredients

06 - 425 grams canned pumpkin puree
07 - 100 grams packed light brown sugar
08 - 100 grams granulated sugar
09 - 120 millilitres canola oil or unsweetened applesauce
10 - 2 large eggs, room temperature
11 - 1.5 teaspoons pure vanilla extract

→ Chocolate

12 - 180 grams semi-sweet chocolate chips

# Steps to Follow:

01 - Grease two 20 by 10 centimetre loaf pans thoroughly and line with parchment, leaving extra overhang for easy removal.
02 - In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk well to evenly distribute leaveners and spices.
03 - In a separate bowl, whisk pumpkin puree, brown sugar, granulated sugar, oil or applesauce, eggs, and vanilla until the mixture is smooth and glossy with no visible egg streaks.
04 - Add the wet mixture to the dry ingredients. Gently fold with a spatula just until no pockets of flour remain. Do not overmix to maintain tender crumb.
05 - Fold in most of the chocolate chips, reserving a small handful to sprinkle on top of the loaves for an attractive finish.
06 - Evenly divide the batter between the prepared pans. Smooth the tops and sprinkle reserved chocolate chips over each loaf.
07 - Bake at 180°C (350°F) on the centre oven rack for 50 to 55 minutes, or until a toothpick inserted in the centre emerges clean or with only a few moist crumbs.
08 - Allow the loaves to cool in the pans for 10 minutes. Lift them out using the parchment and transfer to a wire rack to cool completely before slicing.

# Extra Suggestions:

01 - For the best texture, avoid overmixing the batter.
02 - Use only pure pumpkin puree, not pumpkin pie filling, for a true pumpkin flavour.
03 - Bread can be stored, tightly wrapped, at room temperature for up to three days or frozen for up to two months.
04 - Substitute walnuts, pecans, dried cranberries, or butterscotch chips for chocolate chips as desired.

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