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- 1 and ½ cups canned pumpkin puree - 1 cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - 1 cup semi-sweet chocolate chips The base of this chocolate chip pumpkin bread starts with pumpkin puree. It gives the bread its moist texture and rich flavor. The sugars, both granulated and brown, add sweetness and depth. The vegetable oil keeps the bread soft. Eggs help bind everything together. Next, we have the flour. It provides structure, while baking soda and baking powder help the bread rise. The mix of spices, like cinnamon, nutmeg, and ginger, brings warmth and flavor. Lastly, the chocolate chips add a delightful sweet surprise in every bite. - ½ cup chopped walnuts or pecans If you want to add some crunch, consider nuts like walnuts or pecans. They pair well with the soft bread and chocolate. You can also try gluten-free or vegan options. Use gluten-free flour blends for a safe choice. For vegan bread, replace eggs with flax eggs and use plant-based oil. This way, everyone can enjoy this tasty treat! {{ingredient_image_1}} Preheating the Oven Start by preheating your oven to 350°F (175°C). This step is key for even baking. If your oven is not hot enough, the bread may not rise well. Preparing the Loaf Pan Next, get your 9x5 inch loaf pan ready. You can grease it with butter or oil. Alternatively, you can line it with parchment paper. This makes it easy to remove the bread later. Combining Wet Ingredients In a large mixing bowl, add the canned pumpkin puree. Then, pour in the granulated sugar and brown sugar. Add the vegetable oil next. Whisk these ingredients together until they blend well. Now, crack the two large eggs into the bowl. Add the teaspoon of vanilla extract too. Whisk again until the mixture is smooth and fully mixed. Mixing Dry Ingredients In another bowl, measure out the all-purpose flour. Then, add the baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir these dry ingredients together until they are evenly mixed. This will help your bread rise and taste great. Folding the Batter Gradually add the dry mix to the wet mix. Use a spatula to fold the two together gently. Be careful not to overmix. You want the batter to be combined, but some lumps are okay. Now, fold in the semi-sweet chocolate chips. If you like nuts, add those in too. Make sure they are spread throughout the batter. Baking Time and Temperature Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Place it in the oven and bake for 60 to 70 minutes. Check if it's done by inserting a toothpick in the center. If it comes out clean, your bread is ready. If the top browns too fast, cover it loosely with foil for the last 15 minutes. After baking, let the loaf cool in the pan for 10 to 15 minutes. Then, move it to a wire rack to cool completely. Enjoy your tasty chocolate chip pumpkin bread! - Overmixing the Batter: This is a common mistake. Overmixing makes bread tough. Mix just until the dry and wet ingredients combine. This preserves the soft texture. - Not Measuring Ingredients Correctly: Accurate measurements matter. Use measuring cups and spoons for precise amounts. Too much flour or sugar can ruin your bread. - Using Room Temperature Ingredients: For the best results, use room temperature ingredients. This helps them blend smoothly. Cold eggs or oil can cause lumps in your batter. - Importance of Accurate Baking Time: Baking time is key. Check the bread at 60 minutes. If a toothpick comes out clean, it’s done. Keep an eye on the top. If it browns too fast, cover it with foil for the last 15 minutes. This prevents burning and keeps it moist. Pro Tips Use Fresh Pumpkin: For an even richer flavor, consider using fresh pumpkin puree instead of canned. Roast and puree your own pumpkins for a unique taste. Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense loaf. Check for Doneness: Ovens vary, so check your bread a few minutes before the suggested baking time. A toothpick should come out clean when it’s done. Storage Tips: Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well! {{image_2}} To make this bread gluten-free, swap the all-purpose flour for gluten-free flour. A blend of almond flour and coconut flour works well. You can also use a store-bought gluten-free flour mix. Just follow the package instructions for the right amount to use. The texture may change slightly, but the taste stays rich and delightful. For a vegan version, replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. You can substitute the vegetable oil with coconut oil or applesauce. For the milk, use almond milk or any plant-based milk. This makes the bread soft and moist. You can add spices to enhance the flavor. Try mixing in a teaspoon of allspice or cardamom for a unique twist. You can also add a splash of orange juice or lemon zest for a bright touch. If you want a sweeter bread, throw in some chopped dried fruit like cranberries or raisins. These changes can create a fun new taste in each slice. To keep chocolate chip pumpkin bread fresh, wrap it well. Use plastic wrap or foil to cover the loaf tightly. This keeps moisture in and air out. You can also place it in an airtight container. Store it at room temperature for up to four days. If you want it to last longer, refrigerate it. The fridge can keep it fresh for about a week. Freezing chocolate chip pumpkin bread is easy and smart. First, let the bread cool completely. Once cool, wrap it in plastic wrap. Make sure it is snug and tight. Then, wrap it in aluminum foil or place it in a freezer bag. It will stay good for up to three months in the freezer. When you are ready to eat it, just thaw it at room temperature. You can also warm slices in the oven for a few minutes. This brings back the fresh-baked taste! You can tell your pumpkin bread is done by using a toothpick. Insert it into the center of the bread. If it comes out clean, your bread is ready. If it has wet batter on it, give it more time. Check the bread around the 60-minute mark. If the top is browning too fast, cover it with foil. Yes, you can use fresh pumpkin! Just make sure to cook and puree it first. Roast the pumpkin until soft, then blend it until smooth. This gives your bread a fresh taste. Just remember, canned pumpkin is easier and quicker. Chocolate chip pumpkin bread lasts about 3 to 4 days at room temperature. Keep it in an airtight container for the best results. If you want it to last longer, you can freeze it. It stays good for about 3 months in the freezer. Absolutely! You can use dark chocolate, milk chocolate, or white chocolate chips. Each type gives a different taste. You can even mix them for a fun twist. Try adding peanut butter chips for a unique flavor! In this post, we explored how to make tasty chocolate chip pumpkin bread. We covered essential and optional ingredients, plus variations for gluten-free and vegan options. I shared tips to avoid common mistakes and how to store your bread well. This recipe is simple and flexible. You can make it your own. Enjoy the baking process and the delightful results!

Decadent Chocolate Chip Pumpkin Bread

A rich and moist pumpkin bread loaded with chocolate chips, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 10
Calories 250 kcal

Ingredients
  

  • 1.5 cups canned pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup chopped walnuts or pecans (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, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Whisk until well blended.
  • Add the eggs and vanilla extract to the mixture. Whisk until smooth and incorporated.
  • In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Stir until evenly combined.
  • Gradually add the dry ingredients to the wet ingredients, folding them together gently with a spatula 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, smoothing the top with a spatula.
  • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover it with foil during the last 15 minutes of baking.
  • Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes, before transferring it to a wire rack to cool completely.

Notes

Serve slices warm, dusted with powdered sugar, and pair with whipped cream or vanilla ice cream.
Keyword chocolate chip, fall recipes, pumpkin bread