You Should Make Pumpkin Chocolate Chip Bread This Weekend

I’m late starting my Halloween decorating this year. I like to have a good plan in place by the beginning of September so I can start collecting coupons for skeletons and plastic snakes, but this year it’s been over 80 degrees for most of September, and autumn almost completely slipped my mind. Even if it’s still hot outside, it’s definitely fall, and that means it’s a really good time to make a big batch of this extremely chocolatey pumpkin bread. 

Whisk together some basic dry ingredients: flour, baking soda, baking powder, and kosher salt. Add a few teaspoons of pumpkin pie spice to give it that delightful autumn kick and make the bread taste extra good with your morning coffee. 

In a separate bowl, whisk together sugar, brown sugar, melted butter, and applesauce. The applesauce helps the cake stay moist and delicious. Next, add the eggs. When that’s combined, mix in a can of 100 percent pure pumpkin.

Fold the dry ingredients into the bowl gently, but make sure not to over-mix it. The batter should be slightly lumpy. Then fold in a generous helping of chocolate chunks, again being careful not to mix the dough too well. 

Pour the batter into greased bread pans until the pans are about 2/3 of the way full — don’t over-fill them. If the bread rose and spilled out of the pan, that would be extremely sad. Make sure to give it room to rise. 

Before baking, sprinkle the top of the batter with shredded chocolate. Technically, the chocolate on top is optional, but you should really add it. It makes everything look prettier. Bake the bread until a tester inserted into the center of the bread comes out clean. 

This chocolate-loaded pumpkin spice bread is the perfect fall treat. It takes 15 minutes to prepare and a bit over an hour to bake, so make one this weekend and you’ll have delicious treats for breakfast and/or dessert all week. 

Get the recipe: Pumpkin Chocolate Chip Bread from The Cookie Rookie 

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