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Mastery, Tips & Creative TwistsSpoon Bread Recipe

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★★★★★

5 from 15 reviews

This Pumpkin Chocolate Chip Bread is a cozy, moist, and flavorful quick bread perfect for fall baking. Combining the warm spices of pumpkin pie spice with the rich sweetness of semi-sweet and mini chocolate chips, this recipe delivers a deliciously tender loaf with a crackly chocolate-studded top. Ideal for breakfast, snack, or dessert, it’s made with easy-to-find pantry ingredients and offers comforting autumn vibes in every slice.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 tsp pumpkin pie spice

Wet Ingredients

  • 2 cups canned pumpkin (not pie filling)
  • ⅔ cup brown sugar
  • ⅔ cup granulated sugar
  • 1 cup applesauce or canola oil
  • 3 eggs (room temperature)
  • 1 tbsp vanilla extract

Chocolate

  • 1½ cups semi-sweet chocolate chips
  • ½ cup mini chocolate chips (reserve some for topping)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans thoroughly to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice until evenly combined and aerated.
  3. Combine wet ingredients: In a separate bowl, blend the canned pumpkin, brown sugar, granulated sugar, applesauce (or canola oil), eggs, and vanilla extract until smooth and fully incorporated.
  4. Combine wet and dry mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently just until combined—avoid overmixing to maintain a tender crumb.
  5. Fold in chocolate chips: Gently fold in the semi-sweet and mini chocolate chips, distributing them evenly throughout the batter.
  6. Fill pans and top: Divide the batter evenly between the prepared loaf pans. Sprinkle the reserved mini chocolate chips evenly on top of each loaf for a decorative and melty finish.
  7. Bake: Place the pans in the preheated oven and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean and the loaves are golden brown.
  8. Cool and serve: Allow the breads to cool in the pans for 10-15 minutes before transferring the loaves to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

Notes

  • Using applesauce instead of oil reduces the fat content and adds natural sweetness.
  • Be sure eggs are at room temperature for better batter consistency.
  • Do not overmix the batter to keep the bread tender and moist.
  • You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
  • For a dairy-free version, ensure chocolate chips are dairy-free and use oil instead of applesauce if preferred.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, pumpkin chocolate chip bread, fall baking, quick bread recipe, cozy bread, autumn dessert

Find it online: https://kitchenwithkai.com/mastery-tips-and-creative-twistsspoon-bread-recipe-mastery-tips-and-creative-twists-easter-breadeaster-bread-recipe-soft-and-fluffy-sourdough-sandwich-breadsoft-and-fluffy-sourdough-sandwich-bread-eas/