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The ingredients for Chocolate Chip Pumpkin Bread create a perfect blend of flavors. Each one plays an important role in making this bread rich and moist. Here’s what you will need: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar (packed) - 1/2 cup granulated sugar - 2 large eggs (at room temperature) - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts or pecans (optional) - Canned pumpkin puree gives a rich, moist base. It also adds natural sweetness. - Vegetable oil keeps the bread soft and tender. It helps the bread stay fresh longer. - Brown sugar adds depth with its molasses flavor. This contrasts nicely with the granulated sugar. - Eggs help the bread rise and bind the ingredients together. Use room temperature eggs for best results. - Vanilla extract brings warmth and enhances the sweetness in the bread. - All-purpose flour provides structure, while baking powder and baking soda create lift. - Spices like cinnamon, nutmeg, and ginger add warmth and a cozy aroma. - Semi-sweet chocolate chips offer a sweet burst in each bite. You can also add nuts for crunch. These ingredients work together to create a delicious and moist treat. Each bite is a taste of fall. {{ingredient_image_2}} 1. First, preheat your oven to 350°F (175°C). This step is key for even baking. 2. Now, prepare your loaf pan. Lightly grease a 9x5-inch loaf pan or line it with parchment paper. This will help with easy removal later. 3. Next, in a large mixing bowl, combine 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Mix until smooth using a whisk or an electric mixer at medium speed. 4. Then, add in 2 large eggs and 1 teaspoon of pure vanilla extract. Stir continuously until the mixture is fully mixed and creamy. 1. In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. This helps make the dry mix light and fluffy. 2. Gradually add the dry ingredients to your pumpkin mixture. Use a spatula to fold them in gently. Be careful not to overmix. This keeps the bread soft and light. 1. Now, it’s time to fold in 1 cup of semi-sweet chocolate chips and, if you like, 1/2 cup of chopped walnuts or pecans. Make sure they are evenly mixed throughout the batter. 2. Pour this thick batter into your prepared loaf pan. Use a spatula to smooth the top to ensure it bakes evenly. 1. Place the loaf pan in your preheated oven and bake for 60 to 70 minutes. 2. To check if it's done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. 3. Once baked, take the pan out of the oven. Let the bread cool in the pan for about 10 minutes. This helps it set well before you remove it. 4. Carefully take the bread out of the pan and place it on a wire rack to cool completely. This step is important for nice, clean slices. Keeping the bread moist: To keep the bread moist, use canned pumpkin puree. It adds moisture and flavor. Vegetable oil also helps create a soft crumb. Avoid overbaking; check the bread early. A toothpick should come out clean or with a few crumbs. Achieving the perfect texture: Mix your wet and dry ingredients separately first. This helps avoid lumps. When you combine them, fold gently. Overmixing can make the bread dense. Stop mixing when you see no dry flour. The batter should be slightly lumpy. Presentation and serving suggestions: Slice the bread and arrange it on a wooden board. Dust a little cinnamon on top for a lovely look. This small touch makes a big difference. You can also add some chocolate chips on top for extra flair. Complementing with spreads: Serve your bread with whipped cream cheese. This spread adds a nice, creamy touch. You can also try pumpkin butter or honey. These spreads enhance the warm flavors of the bread. Overmixing the batter: As mentioned, overmixing can ruin your texture. Stir just enough so everything combines. A few lumps are okay. Focus on keeping it light and airy. Baking time variations: Every oven is different, so keep an eye on your bread. Start checking at 60 minutes. If the toothpick comes out with wet batter, bake a bit longer. Don’t rush; letting it bake properly makes a big difference. Pro Tips Use Room Temperature Eggs: Starting with eggs at room temperature helps them mix more easily into the batter, resulting in a lighter texture. Don’t Overmix: When combining the dry and wet ingredients, mix just until combined to keep the bread light and fluffy. Overmixing can lead to a dense loaf. Check for Doneness: Use a toothpick to test the center of the bread; if it comes out clean or with a few moist crumbs, it’s done. This prevents overbaking. Cool Completely Before Slicing: Allow the bread to cool fully on a wire rack before slicing to achieve clean cuts and enhance the flavors. {{image_4}} You can make chocolate chip pumpkin bread even better by adding spices or extracts. Think about adding a pinch of cloves or a splash of almond extract. These flavors can create a unique twist on this classic treat. You can also swap out the chocolate chips for other mix-ins. Try using dried cranberries or white chocolate chips for a fun change. Each option brings its own sweetness and texture to the bread. If you need a gluten-free option, use almond flour or a gluten-free flour blend. Both work well and keep the bread moist. For vegan diets, replace the eggs with flaxseed meal or applesauce. You can use almond milk instead of regular milk. These substitutions let everyone enjoy this tasty bread without missing out. Turn your chocolate chip pumpkin bread into a delicious French toast. Simply slice the bread and dip it in a mix of eggs and milk before cooking. Serve it warm with maple syrup. You can also add toppings like whipped cream or fresh berries. For a seasonal touch, try a sprinkle of cinnamon or nutmeg on top. These fun ideas make this bread a great choice for breakfast or dessert! To store chocolate chip pumpkin bread at room temperature, wrap it in plastic wrap. This keeps it fresh and moist. Place it in a cool, dry spot, away from sunlight. It should last for about three days this way. If you want it to last longer, refrigerate the bread. Wrap it tightly in plastic wrap, then place it in an airtight container. This can help it stay good for up to a week. However, refrigeration can make the bread slightly denser. You can freeze chocolate chip pumpkin bread to enjoy later. First, let the bread cool completely. Then, wrap it in plastic wrap. Next, place it in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn. This way, it can last for about three months in the freezer. When you want to eat it, thaw the bread in the fridge overnight. If you're in a hurry, you can leave it out at room temperature for a few hours. You can also warm it in the oven at a low temperature for a quick heat-up. Chocolate chip pumpkin bread stays fresh for a short time. At room temperature, it lasts about three days. In the fridge, it can stay good for up to a week. If you freeze it, the taste and texture remain great for up to three months. Always check for any signs of spoilage before eating. Enjoy this treat while it's fresh for the best flavor! How long does chocolate chip pumpkin bread take to bake? Chocolate chip pumpkin bread takes about 60 to 70 minutes to bake. You want to check it near the end of the baking time. Insert a toothpick into the center. If it comes out clean or has a few moist crumbs, the bread is done. Can I substitute the sugars in the recipe? Yes, you can substitute sugars. You can use coconut sugar or maple syrup. Keep in mind that the texture and flavor may change a bit. Adjust the amount based on the sweetness you prefer. What can I use instead of canned pumpkin puree? If you don't have canned pumpkin, you can use homemade pumpkin puree. Cook and blend fresh pumpkin until smooth. You can also use butternut squash puree as a substitute. Can I make mini loaves instead of one large one? Yes, you can make mini loaves! Just divide the batter evenly among mini loaf pans. Bake them for about 30 to 40 minutes. Check doneness with a toothpick. How do I know when my bread is done baking? To know if your bread is done, insert a toothpick in the middle. If it comes out clean or with a few crumbs, it's ready. If it has wet batter, bake it a little longer. What drinks pair well with pumpkin bread? Pumpkin bread pairs well with apple cider or a warm chai latte. A glass of milk also makes a great choice. For something cozy, try a cup of spiced tea or coffee. Is it good to serve warm or cold? You can serve pumpkin bread warm or cold. Warm bread is cozy and comforting. Cold slices are perfect for a refreshing snack. Both options taste great! In this post, we explored how to make chocolate chip pumpkin bread from scratch. We covered essential ingredients, step-by-step instructions, and helpful tips. I shared ways to customize flavors and avoid common mistakes. Proper storage techniques help keep your bread fresh. This recipe is easy and fun. It’s a great treat for any season. Enjoy baking, and share your delicious creations with friends and family! You’ll love the results.

Decadent Chocolate Chip Pumpkin Bread

A moist and flavorful pumpkin bread infused with chocolate chips and warm spices, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easier removal.
  • In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Mix using a whisk or an electric mixer on medium speed until the mixture is well blended and smooth.
  • Add the eggs and vanilla extract to the pumpkin mixture, stirring continuously until everything is fully incorporated and smooth.
  • In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. This will aerate the dry ingredients and ensure an even distribution of the leavening agents and spices.
  • Gradually fold the dry ingredients into the pumpkin mixture using a spatula. Stir until all the ingredients are just combined; take care not to overmix, as this can make the bread dense.
  • Gently fold in the chocolate chips and chopped nuts (if using) until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan, using a spatula to smooth the top for an even bake.
  • Place the loaf pan in the preheated oven and bake for 60-70 minutes. To check for doneness, insert a toothpick into the center of the bread; it should come out clean or with a few moist crumbs attached.
  • Once baked, remove the pan from the oven and let the bread cool in the pan for about 10 minutes. This helps it set before transferring.
  • Carefully remove the bread from the pan and place it on a wire rack to cool completely before slicing. This a crucial step for achieving clean, even slices and allowing the flavors to meld beautifully.

Notes

For an enchanting serving suggestion, slice the pumpkin bread and arrange it on a rustic wooden board. Dust the bread slices lightly with a sprinkle of cinnamon, and serve with a side of whipped cream cheese spread for an indulgent touch.
Keyword chocolate chip, fall recipes, pumpkin bread