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To make this tasty Chocolate Chip Pumpkin Bread, you will need: - 1 cup pumpkin puree (either canned or homemade) - 1/2 cup vegetable oil - 1/2 cup packed brown sugar - 1/2 cup granulated sugar - 3 large eggs - 1 1/2 cups all-purpose flour - 1/2 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) You can swap some ingredients if needed. For a lighter option, use applesauce in place of oil. This keeps the bread moist and adds a hint of sweetness. If you want to cut sugar, use a sugar substitute. Just adjust to taste. Almond flour works well for gluten-free bread. You may need to add more eggs for binding. I trust a few brands for my baking needs. For pumpkin puree, Libby’s is a classic choice. It has great flavor and consistency. For chocolate chips, Ghirardelli semi-sweet chips are my go-to. They melt perfectly and add rich taste. For flour, I like King Arthur. It’s reliable and gives great results. Using trusted brands makes a big difference in your final dish. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9x5-inch loaf pan. Grease it well or line it with parchment paper. This makes it easy to take the bread out later. In a large mixing bowl, add 1 cup of pumpkin puree, 1/2 cup of vegetable oil, 1/2 cup of brown sugar, and 1/2 cup of granulated sugar. Mix these until smooth and creamy. Then, add 3 large eggs one by one. Make sure to blend well after each egg. This helps create a nice batter. In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of salt. This step ensures all dry ingredients mix evenly. Slowly add the dry mixture to the wet mixture. Stir gently until just combined. Be careful not to overmix. Now, fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of chopped walnuts if you want. This makes the bread extra special. Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. Place the pan in the oven and bake for 55-65 minutes. To check if it is done, insert a toothpick into the center. It should come out clean. Once baked, let the bread cool in the pan for 10 minutes. Then move it to a wire rack for complete cooling. Enjoy your delicious creation! To get the best texture, mix the wet ingredients well. You want a smooth blend of pumpkin, oil, and sugars. When you add the eggs, do it one at a time. This helps mix them evenly. For the dry ingredients, whisk them well before adding. This ensures even distribution of the baking soda and spices. When combining wet and dry, mix gently. Overmixing can lead to dense bread. Aim for a smooth batter with a few lumps. One common mistake is overmixing the batter. This leads to tough bread. Another mistake is not checking the oven temperature. Always preheat the oven fully. If you skip this step, the bread may not rise properly. Make sure to use the right size loaf pan. A 9x5-inch pan is perfect for this recipe. Lastly, avoid opening the oven door too often. This can drop the temperature and affect baking time. For a beautiful presentation, slice the bread warm. Serve it with whipped cream or a drizzle of chocolate sauce. You can also add a sprinkle of cinnamon on top. This adds a nice touch. If you want to impress guests, consider serving with fresh berries on the side. You can even toast slices for a warm treat. Each way adds a new twist to your chocolate chip pumpkin bread. Pro Tips Use Fresh Pumpkin Puree: For an enhanced flavor, consider using fresh pumpkin puree instead of canned. Roast a sugar pumpkin, scoop out the flesh, and blend until smooth for a deliciously fresh taste. Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense and tough bread instead of a light and fluffy texture. Check for Doneness: Ovens may vary, so start checking your bread at the 55-minute mark. Insert a toothpick into the center; it should come out clean for perfectly baked bread. Store Properly: To keep your pumpkin bread fresh, store it in an airtight container at room temperature for up to 3 days, or refrigerate for a week. It also freezes well for up to 3 months. {{image_4}} You can make this bread gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Make sure it has xanthan gum, as this will help with texture. The taste remains rich and moist, just like the original. To make this bread vegan, replace the eggs with flax eggs. Just mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for a few minutes. This thickens and binds the batter well. Also, check that your chocolate chips are dairy-free. Get creative with flavors! You can add spices like allspice or cloves for warmth. Chopped pecans or almonds can add a nice crunch. If you love fruit, consider adding raisins or dried cranberries for a sweet burst. Each addition will give a unique twist to your bread. To keep your chocolate chip pumpkin bread fresh, wrap it tightly. Use plastic wrap or aluminum foil. This prevents the bread from drying out. Store it at room temperature for up to three days. If you want to keep it longer, consider freezing it. Freezing chocolate chip pumpkin bread is easy. First, let the bread cool completely. Once cool, slice the bread into individual pieces. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag. Make sure to remove as much air as possible. You can freeze it for up to three months. Chocolate chip pumpkin bread lasts about three days at room temperature. If you keep it in the fridge, it can last up to a week. To reheat, place a slice in the microwave for about 20 seconds. You can also warm it in the oven at 350°F (175°C) for 10 minutes. Enjoy it warm for the best taste! Yes, you can use fresh pumpkin. Just roast or steam it first. Then, mash it into a smooth puree. This adds a fresh taste and makes the bread even better. You can replace eggs with unsweetened applesauce. Use 1/4 cup of applesauce for each egg. Another option is mashed bananas, which also work well. They help keep the bread moist. To check if the bread is done, insert a toothpick in the center. If it comes out clean, the bread is ready. If it has wet batter, bake for a few more minutes. Yes, feel free to experiment! You can use milk chocolate or dark chocolate chips. You can also add dried fruit, like cranberries or raisins, for a tasty twist. Nuts like pecans or hazelnuts are great, too. Serve the bread warm for the best taste. You can slice it and add a dollop of whipped cream. A drizzle of chocolate sauce makes it even more special. Enjoy it with a cup of coffee or tea! This post shared how to make tasty chocolate chip pumpkin bread. We covered the key ingredients, helpful tips, and safe storage methods. I presented ways to make the recipe your own, like gluten-free or vegan options. Remember, baking is fun, so don’t fear making changes. With these steps and notes, you can craft a delicious treat. Enjoy each slice, and share with others. Your baking adventure starts now!

Chocolate Chip Pumpkin Bread Delight

A deliciously moist 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 pumpkin puree
  • 1 2 cup vegetable oil
  • 1 2 cup packed brown sugar
  • 1 2 cup granulated sugar
  • 3 large eggs
  • 1 1/2 cup all-purpose flour
  • 1 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 2 teaspoon ground nutmeg
  • 1 2 teaspoon ground ginger
  • 1 2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 2 cup chopped walnuts (optional)

Instructions
 

  • Start by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it well or lining it with parchment paper for effortless removal later.
  • In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Blend these ingredients together until the mixture is smooth and creamy.
  • Carefully add the eggs to the mixture one at a time. Make sure to mix well after each addition until the eggs are fully integrated into the batter for optimal texture.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. This will ensure even distribution of the dry ingredients.
  • Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Take care not to overmix, as you want the bread to remain tender.
  • With a spatula or wooden spoon, gently fold in the chocolate chips and chopped walnuts (if you choose to include them) until they are evenly dispersed in the batter.
  • Pour the richly colored batter into the prepared loaf pan and use a spatula to smooth the top for an even finish.
  • Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
  • Once done, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely for the best texture.

Notes

For an extra special serving, slice the bread and serve it warm, adorned with a dollop of freshly whipped cream or a drizzle of rich chocolate sauce.
Keyword chocolate chip, fall recipe, pumpkin bread