This One Bowl Chocolate Chip Pumpkin Bread recipe gives you two incredibly moist and delicious loaves of bread that's easy to make and filled with all the fall flavors of pumpkin, cinnamon, cloves, and nutmeg in each bite—oh yeah, and of course, loads of chocolate chips!
12ozSemi-Sweet Chocolate Chips((divided - 8 oz for batter, 4 oz for topping))
Instructions
Adjust the oven rack to the 2nd level mark and preheat the oven to 350ºF. Generously spray 2 bread loaf tins with a flour-based baking spray - or grease with shortening and lightly flour. Set aside.
In a large-size bowl, whisk together the granulated sugar, eggs, pumpkin puree, vegetable oil, and unsweetened applesauce until well combined.
2 cups Granulated Sugar, 4 Large Eggs, 2 cups Canned Pumpkin Puree, ½ cup Vegetable Oil, ½ cup Unsweetened Applesauce
Add in the all-purpose flour, baking soda, salt, ground cinnamon, ground cloves, and ground nutmeg. Mix until combined.
With a spoon or spatula, stir in the 8 ounces of chocolate chips.
12 oz Semi-Sweet Chocolate Chips
Evenly divide the bread mixture into the two prepared loaf tins, top with the remaining 4 ounces of chocolate chips, then bake for 60-75 minutes or until an inserted toothpick comes out clean.
Cool the Chocolate Chip Pumpkin Bread loaves in the pans for approximately 5-10 minutes before removing them from the tins and transferring them to cooling racks to cool completely.
Notes
You can also use milk chocolate chips in place of semi-sweet chocolate chips.