Description
A supremely moist, easy-to-make pumpkin loaf generously studded with chocolate chips — no mixer needed.
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 few for topping)
Instructions
- Preheat oven to 350 °F. Grease two 8 × 4‑inch loaf pans and line with parchment paper. Set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
- In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract.
- Stir the wet ingredients into the dry ingredients, mixing just until moistened and combined.
- Fold in the chocolate chips, reserving the mini chips to sprinkle on top.
- Pour half the batter into each prepared pan. Sprinkle reserved mini chips on top if desired.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Notes
- No mixer needed—speeds things up and reduces cleanup.
- You can substitute applesauce for oil as a lighter option.
- Perfectly moist texture keeps well for several days.
- Suggested toppings: honey butter, brown sugar‑cinnamon butter, pumpkin butter, softened butter or cream cheese, or a drizzle of honey.
- Variations: swap in nuts, different flavored chips (like butterscotch), dried fruit, or top with glaze.
Nutrition
- Serving Size: 1 slice (of ~24)
- Calories: 217 kcal
- Sugar: 19 g
- Sodium: 162 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 21 mg
