Pumpkin to Talk About

Story and photo by Rachel Rector

A chocolate chip pumpkin bread recipe that rivals all other fall treats

The leaves are turning orange and red, and a cold breeze has entered the air. To keep yourself warm this fall season, try this chocolate chip pumpkin bread.

Ingredients

3 cups of all-purpose flour

1 teaspoon of salt

1 teaspoon of baking powder

1 teaspoon of baking soda

4 teaspoons of pumpkin pie spice

2 cups of canned pumpkin (not pumpkin pie filling)

2/3 cup of brown sugar

2/3 cup of granulated sugar

1 cup of applesauce

3 eggs at room temperature

1 tablespoon of vanilla extract

1 1/2 cups of semi-sweet chocolate chips

1/2 cup of mini semi-sweet chocolate chips

Instructions

Preheat oven to 350 F. Grease two 8x4 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 wet ingredients into dry ingredients, mixing until moistened and combined. Fold in chocolate chips. Reserve a small amount of mini chocolate chips for the top of bread if desired. Pour half of the batter into each of the prepared loaf pans and bake for 50 to 55 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes in the pan before removing to a wire rack to cool completely.