Pumpkin Chocolate Bread

No stand mixer required for this easy and festive fall quick bread. Applesauce may seem like a strange ingredient but it cuts down on the oil and sugar needed and adds moisture to the bread. Add more spices if you like.

1 c pumpkin puree
1⁄2 c avocado oil (or canola, grapeseed, olive, or melted coconut oil)
1⁄2 c applesauce (or orange juice, or milk)
3⁄4 c granulated sugar
1⁄4 c brown sugar
2 eggs, room temperature
1 t vanilla
1⁄2 t kosher salt
1 T pumpkin pie spice (more if you like)
1⁄2 t ground cloves
1⁄8 t ground black pepper
1 t baking soda
11⁄2 c all-purpose flour
1 c semisweet chocolate chips
1-2 T sparkling sugar, optional

Butter a loaf pan and set aside. Preheat the oven to 350.

Add salt, spices, and baking soda to flour and stir to combine.

In a large bowl, whisk together the pumpkin, oil, and applesauce. Add the sugars, eggs, and vanilla. Fold the dry ingredients into the pumpkin mixture until just combined. Fold in chocolate chips. Pour batter into the prepared pan and smooth the top. Sprinkle with sparkling sugar if desired.

Bake about 60 minutes until a cake tester comes out clean. Let cool on a wire rack before slicing. Bread can be kept covered at room temperature 3-4 days, or refrigerated up to 8 days. Also freezes well.