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Chocolate Chip Pumpkin Bread Tasty and Easy Recipe

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Here’s what you need for this tasty chocolate chip pumpkin bread: - 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 3/4 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) If you need to convert measurements, here are some handy tips: - 1 cup = 240 ml - 1/2 cup = 120 ml - 1 teaspoon = 5 ml - 1 tablespoon = 15 ml These conversions help you get the right amounts when you cook. You can swap some ingredients if needed: - Use applesauce instead of oil for a lighter bread. - Replace granulated sugar with coconut sugar for a healthier choice. - For a nut-free version, skip the walnuts or use sunflower seeds. - You can use gluten-free flour for a gluten-free option. - If you want it dairy-free, use dairy-free chocolate chips. These swaps let you enjoy the bread your way. {{ingredient_image_1}} First, I set my oven to 350°F (175°C). This step makes sure the oven is hot when we bake the bread. Next, I grab a 9x5 inch loaf pan. I grease it with butter or oil, or I line it with parchment paper. This helps the bread come out easily. In a large mixing bowl, I add 1 cup of canned pumpkin puree. I then pour in 1/2 cup of granulated sugar and 1/2 cup of brown sugar. I add 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. I whisk everything together until it is smooth and creamy. This mix gives our bread its great flavor. Now, I take another bowl. I sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of baking powder. I also add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of salt. This mix adds the right texture and taste. Next, I gently add the dry mix to the wet mix. I stir it slowly until just combined. I am careful not to overmix. Then, I fold in 3/4 cup of semi-sweet chocolate chips. If I want, I can also add 1/2 cup of chopped walnuts. This gives the bread a nice crunch and extra flavor. I pour the batter into the prepared loaf pan. I smooth the top with a spatula. Then, I bake the bread in the oven for about 55 to 65 minutes. To check if it’s done, I insert a toothpick into the center. If it comes out clean, the bread is ready. Once baked, I let it cool for 10 minutes in the pan. After that, I transfer it to a wire rack to cool completely. To get soft and moist pumpkin bread, follow these steps: - Use canned pumpkin puree; it’s smoother. - Don’t overmix your batter. Stir gently just until combined. - Let the bread cool in the pan for 10 minutes. This helps it set. Avoid these common errors to ensure success: - Don't skip the baking soda; it helps the bread rise. - Use fresh spices for better flavor. Old spices lose their taste. - Make sure your oven is preheated. This helps the bread bake evenly. To make your pumpkin bread even tastier, try these ideas: - Add a pinch of cloves for extra warmth. - Mix in some orange zest for a citrus twist. - Top with a cream cheese glaze or serve with butter. This adds richness and flavor. Pro Tips Use Fresh Spices: Freshly ground spices enhance the flavor of your pumpkin bread, making each bite more aromatic and delicious. Check for Doneness: Ovens can vary, so start checking your bread at 50 minutes. It’s done when a toothpick inserted in the center comes out clean. Cool Completely: Allow the bread to cool completely on a wire rack to ensure the texture remains soft and prevents sogginess. Experiment with Add-ins: Feel free to add dried fruits like cranberries or raisins for a twist, or swap walnuts for pecans for a different flavor. {{image_2}} To make this bread gluten-free, swap the all-purpose flour. Use a gluten-free blend instead. Look for a blend that includes xanthan gum. This gum helps bind the ingredients. The texture may change slightly but it will still taste great. You can easily make this bread vegan. Replace the eggs with flax eggs. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Use plant-based oil instead of vegetable oil. This keeps the rich flavor while being dairy-free. Get creative with flavors! You can add nuts like pecans or walnuts. Dried fruits like cranberries or raisins work well too. For an extra chocolate kick, add more chocolate chips on top before baking. A sprinkle of pumpkin seeds can add a nice crunch. Enjoy experimenting with these fun additions! After you bake your chocolate chip pumpkin bread, let it cool completely. Once cool, wrap the bread in plastic wrap or aluminum foil. This keeps the bread moist and fresh. You can store it on the kitchen counter for up to three days. If you want to keep it longer, consider freezing it. To freeze your bread, slice it first. This makes it easy to grab a piece later. Wrap each slice in plastic wrap, then place them in a freezer bag. Be sure to remove as much air as possible. Your bread can last in the freezer for up to three months. When you want a slice, just thaw it in the fridge overnight. To reheat your bread, you have a few options. You can use the microwave for quick warming. Just place a slice on a plate and heat it for about 15-20 seconds. If you prefer a crispy crust, use the oven. Preheat it to 350°F (175°C) and heat the bread for about 10-15 minutes. Enjoy it warm with butter or a hot drink! Yes, you can use fresh pumpkin! Just cook and puree it first. Make sure you remove any water. Fresh pumpkin adds a great taste. It might change the texture a little, but it’s still yummy. To check if the bread is done, use a toothpick. Insert it in the center of the loaf. If it comes out clean, the bread is ready. If it has wet batter, bake it a bit longer. This bread is great on its own. You can serve it warm with butter. It pairs well with a hot cup of coffee or tea. For fun, top it with extra chocolate chips or walnuts for crunch. Chocolate chip pumpkin bread lasts about 3 to 4 days at room temperature. Store it in an airtight container to keep it fresh. If you want it to last longer, freeze it. It can stay good for up to 3 months in the freezer. You learned how to make Chocolate Chip Pumpkin Bread step by step. We covered ingredients, measurements, and substitutions. I shared tips to avoid common mistakes and improve texture. You also explored variations for gluten-free and vegan diets. Finally, we discussed storage and answered key questions. Now, you can bake delicious bread with ease. Trust your skills and enjoy your tasty creation. Happy baking!

WANT TO SAVE THIS RECIPE?

If you love the warm flavors of fall, you’re in for a treat! This Chocolate Chip Pumpkin Bread recipe combines sweet chocolate and spicy pumpkin to create a delicious loaf. It’s easy to make, and I’ll guide you step-by-step. Whether you want to impress guests or just enjoy a cozy snack at home, this bread hits the spot. Let’s dive into the recipe and get baking!

Why I Love This Recipe

  1. Moist and Flavorful: This chocolate chip pumpkin bread is incredibly moist thanks to the pumpkin puree, which also adds a delightful flavor that perfectly complements the spices.
  2. Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced bakers looking for a quick and delicious treat.
  3. Perfect for Any Occasion: This bread is versatile and can be enjoyed as a breakfast item, snack, or dessert, making it ideal for gatherings or cozy evenings at home.
  4. Chocolatey Goodness: The addition of semi-sweet chocolate chips takes this pumpkin bread to the next level, providing a rich and indulgent taste in every bite.

Ingredients

List of Ingredients

Here’s what you need for this tasty chocolate chip pumpkin bread:

  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

Measurement Conversions

If you need to convert measurements, here are some handy tips:

  • 1 cup = 240 ml
  • 1/2 cup = 120 ml
  • 1 teaspoon = 5 ml
  • 1 tablespoon = 15 ml

These conversions help you get the right amounts when you cook.

Ingredient Substitutions

You can swap some ingredients if needed:

  • Use applesauce instead of oil for a lighter bread.
  • Replace granulated sugar with coconut sugar for a healthier choice.
  • For a nut-free version, skip the walnuts or use sunflower seeds.
  • You can use gluten-free flour for a gluten-free option.
  • If you want it dairy-free, use dairy-free chocolate chips.

These swaps let you enjoy the bread your way.

Step-by-Step Instructions

Prepping the Oven and Loaf Pan

First, I set my oven to 350°F (175°C). This step makes sure the oven is hot when we bake the bread. Next, I grab a 9×5 inch loaf pan. I grease it with butter or oil, or I line it with parchment paper. This helps the bread come out easily.

Mixing Wet Ingredients

In a large mixing bowl, I add 1 cup of canned pumpkin puree. I then pour in 1/2 cup of granulated sugar and 1/2 cup of brown sugar. I add 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. I whisk everything together until it is smooth and creamy. This mix gives our bread its great flavor.

Combining Dry Ingredients

Now, I take another bowl. I sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of baking powder. I also add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of salt. This mix adds the right texture and taste.

Folding in Chocolate Chips and Nuts

Next, I gently add the dry mix to the wet mix. I stir it slowly until just combined. I am careful not to overmix. Then, I fold in 3/4 cup of semi-sweet chocolate chips. If I want, I can also add 1/2 cup of chopped walnuts. This gives the bread a nice crunch and extra flavor.

Pouring and Baking the Batter

I pour the batter into the prepared loaf pan. I smooth the top with a spatula. Then, I bake the bread in the oven for about 55 to 65 minutes. To check if it’s done, I insert a toothpick into the center. If it comes out clean, the bread is ready. Once baked, I let it cool for 10 minutes in the pan. After that, I transfer it to a wire rack to cool completely.

Tips & Tricks

Achieving the Perfect Texture

To get soft and moist pumpkin bread, follow these steps:

  • Use canned pumpkin puree; it’s smoother.
  • Don’t overmix your batter. Stir gently just until combined.
  • Let the bread cool in the pan for 10 minutes. This helps it set.

Common Mistakes to Avoid

Avoid these common errors to ensure success:

  • Don’t skip the baking soda; it helps the bread rise.
  • Use fresh spices for better flavor. Old spices lose their taste.
  • Make sure your oven is preheated. This helps the bread bake evenly.

Enhancing Flavor Profile

To make your pumpkin bread even tastier, try these ideas:

  • Add a pinch of cloves for extra warmth.
  • Mix in some orange zest for a citrus twist.
  • Top with a cream cheese glaze or serve with butter. This adds richness and flavor.

Pro Tips

  1. Use Fresh Spices: Freshly ground spices enhance the flavor of your pumpkin bread, making each bite more aromatic and delicious.
  2. Check for Doneness: Ovens can vary, so start checking your bread at 50 minutes. It’s done when a toothpick inserted in the center comes out clean.
  3. Cool Completely: Allow the bread to cool completely on a wire rack to ensure the texture remains soft and prevents sogginess.
  4. Experiment with Add-ins: Feel free to add dried fruits like cranberries or raisins for a twist, or swap walnuts for pecans for a different flavor.

Variations

Gluten-Free Options

To make this bread gluten-free, swap the all-purpose flour. Use a gluten-free blend instead. Look for a blend that includes xanthan gum. This gum helps bind the ingredients. The texture may change slightly but it will still taste great.

Vegan Modifications

You can easily make this bread vegan. Replace the eggs with flax eggs. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Use plant-based oil instead of vegetable oil. This keeps the rich flavor while being dairy-free.

Flavor Add-Ins and Toppings

Get creative with flavors! You can add nuts like pecans or walnuts. Dried fruits like cranberries or raisins work well too. For an extra chocolate kick, add more chocolate chips on top before baking. A sprinkle of pumpkin seeds can add a nice crunch. Enjoy experimenting with these fun additions!

Storage Info

Storing Leftover Bread

After you bake your chocolate chip pumpkin bread, let it cool completely. Once cool, wrap the bread in plastic wrap or aluminum foil. This keeps the bread moist and fresh. You can store it on the kitchen counter for up to three days. If you want to keep it longer, consider freezing it.

Freezing for Later Use

To freeze your bread, slice it first. This makes it easy to grab a piece later. Wrap each slice in plastic wrap, then place them in a freezer bag. Be sure to remove as much air as possible. Your bread can last in the freezer for up to three months. When you want a slice, just thaw it in the fridge overnight.

Reheating Tips

To reheat your bread, you have a few options. You can use the microwave for quick warming. Just place a slice on a plate and heat it for about 15-20 seconds. If you prefer a crispy crust, use the oven. Preheat it to 350°F (175°C) and heat the bread for about 10-15 minutes. Enjoy it warm with butter or a hot drink!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin! Just cook and puree it first. Make sure you remove any water. Fresh pumpkin adds a great taste. It might change the texture a little, but it’s still yummy.

How do I know when the bread is done?

To check if the bread is done, use a toothpick. Insert it in the center of the loaf. If it comes out clean, the bread is ready. If it has wet batter, bake it a bit longer.

What can I serve with Chocolate Chip Pumpkin Bread?

This bread is great on its own. You can serve it warm with butter. It pairs well with a hot cup of coffee or tea. For fun, top it with extra chocolate chips or walnuts for crunch.

How long does the bread last after baking?

Chocolate chip pumpkin bread lasts about 3 to 4 days at room temperature. Store it in an airtight container to keep it fresh. If you want it to last longer, freeze it. It can stay good for up to 3 months in the freezer.

You learned how to make Chocolate Chip Pumpkin Bread step by step. We covered ingredients, measurements, and substitutions. I shared tips to avoid common mistakes and improve texture. You also explored variations for gluten-free and vegan diets. Finally, we discussed storage and answered key questions. Now, you can bake delicious bread with ease. Trust your skills and enjoy your tasty creation. Happy bakin

Here’s what you need for this tasty chocolate chip pumpkin bread: - 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 3/4 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) If you need to convert measurements, here are some handy tips: - 1 cup = 240 ml - 1/2 cup = 120 ml - 1 teaspoon = 5 ml - 1 tablespoon = 15 ml These conversions help you get the right amounts when you cook. You can swap some ingredients if needed: - Use applesauce instead of oil for a lighter bread. - Replace granulated sugar with coconut sugar for a healthier choice. - For a nut-free version, skip the walnuts or use sunflower seeds. - You can use gluten-free flour for a gluten-free option. - If you want it dairy-free, use dairy-free chocolate chips. These swaps let you enjoy the bread your way. {{ingredient_image_1}} First, I set my oven to 350°F (175°C). This step makes sure the oven is hot when we bake the bread. Next, I grab a 9x5 inch loaf pan. I grease it with butter or oil, or I line it with parchment paper. This helps the bread come out easily. In a large mixing bowl, I add 1 cup of canned pumpkin puree. I then pour in 1/2 cup of granulated sugar and 1/2 cup of brown sugar. I add 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. I whisk everything together until it is smooth and creamy. This mix gives our bread its great flavor. Now, I take another bowl. I sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of baking powder. I also add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of salt. This mix adds the right texture and taste. Next, I gently add the dry mix to the wet mix. I stir it slowly until just combined. I am careful not to overmix. Then, I fold in 3/4 cup of semi-sweet chocolate chips. If I want, I can also add 1/2 cup of chopped walnuts. This gives the bread a nice crunch and extra flavor. I pour the batter into the prepared loaf pan. I smooth the top with a spatula. Then, I bake the bread in the oven for about 55 to 65 minutes. To check if it’s done, I insert a toothpick into the center. If it comes out clean, the bread is ready. Once baked, I let it cool for 10 minutes in the pan. After that, I transfer it to a wire rack to cool completely. To get soft and moist pumpkin bread, follow these steps: - Use canned pumpkin puree; it’s smoother. - Don’t overmix your batter. Stir gently just until combined. - Let the bread cool in the pan for 10 minutes. This helps it set. Avoid these common errors to ensure success: - Don't skip the baking soda; it helps the bread rise. - Use fresh spices for better flavor. Old spices lose their taste. - Make sure your oven is preheated. This helps the bread bake evenly. To make your pumpkin bread even tastier, try these ideas: - Add a pinch of cloves for extra warmth. - Mix in some orange zest for a citrus twist. - Top with a cream cheese glaze or serve with butter. This adds richness and flavor. Pro Tips Use Fresh Spices: Freshly ground spices enhance the flavor of your pumpkin bread, making each bite more aromatic and delicious. Check for Doneness: Ovens can vary, so start checking your bread at 50 minutes. It’s done when a toothpick inserted in the center comes out clean. Cool Completely: Allow the bread to cool completely on a wire rack to ensure the texture remains soft and prevents sogginess. Experiment with Add-ins: Feel free to add dried fruits like cranberries or raisins for a twist, or swap walnuts for pecans for a different flavor. {{image_2}} To make this bread gluten-free, swap the all-purpose flour. Use a gluten-free blend instead. Look for a blend that includes xanthan gum. This gum helps bind the ingredients. The texture may change slightly but it will still taste great. You can easily make this bread vegan. Replace the eggs with flax eggs. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Use plant-based oil instead of vegetable oil. This keeps the rich flavor while being dairy-free. Get creative with flavors! You can add nuts like pecans or walnuts. Dried fruits like cranberries or raisins work well too. For an extra chocolate kick, add more chocolate chips on top before baking. A sprinkle of pumpkin seeds can add a nice crunch. Enjoy experimenting with these fun additions! After you bake your chocolate chip pumpkin bread, let it cool completely. Once cool, wrap the bread in plastic wrap or aluminum foil. This keeps the bread moist and fresh. You can store it on the kitchen counter for up to three days. If you want to keep it longer, consider freezing it. To freeze your bread, slice it first. This makes it easy to grab a piece later. Wrap each slice in plastic wrap, then place them in a freezer bag. Be sure to remove as much air as possible. Your bread can last in the freezer for up to three months. When you want a slice, just thaw it in the fridge overnight. To reheat your bread, you have a few options. You can use the microwave for quick warming. Just place a slice on a plate and heat it for about 15-20 seconds. If you prefer a crispy crust, use the oven. Preheat it to 350°F (175°C) and heat the bread for about 10-15 minutes. Enjoy it warm with butter or a hot drink! Yes, you can use fresh pumpkin! Just cook and puree it first. Make sure you remove any water. Fresh pumpkin adds a great taste. It might change the texture a little, but it’s still yummy. To check if the bread is done, use a toothpick. Insert it in the center of the loaf. If it comes out clean, the bread is ready. If it has wet batter, bake it a bit longer. This bread is great on its own. You can serve it warm with butter. It pairs well with a hot cup of coffee or tea. For fun, top it with extra chocolate chips or walnuts for crunch. Chocolate chip pumpkin bread lasts about 3 to 4 days at room temperature. Store it in an airtight container to keep it fresh. If you want it to last longer, freeze it. It can stay good for up to 3 months in the freezer. You learned how to make Chocolate Chip Pumpkin Bread step by step. We covered ingredients, measurements, and substitutions. I shared tips to avoid common mistakes and improve texture. You also explored variations for gluten-free and vegan diets. Finally, we discussed storage and answered key questions. Now, you can bake delicious bread with ease. Trust your skills and enjoy your tasty creation. Happy baking!

Chocolate Chip Pumpkin Bread

A deliciously moist pumpkin bread loaded with chocolate chips and warm spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy.
  • In another bowl, sift together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
  • Fold in the chocolate chips and nuts (if using) until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Slice the pumpkin bread and serve warm with a pat of butter on top. You can sprinkle additional chocolate chips or chopped walnuts on the bread for decoration. Enjoy it with a warm cup of tea or coffee!
Keyword chocolate chip, dessert, pumpkin bread

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