Pumpkin Chocolate Chip Bread

$- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 2/3 cup brown sugar - 1/3 cup granulated sugar - 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 - 1/4 teaspoon salt - 3/4 cup semi-sweet chocolate chips - Optional: 1/2 cup chopped walnuts or pecans When I make pumpkin chocolate chip bread, I love using simple, fresh ingredients. The star of this dish is the canned pumpkin puree. It adds moisture and flavor. Vegetable oil keeps the bread soft and rich. The mix of brown and granulated sugar gives the perfect sweetness. I always use two large eggs to bind everything. Vanilla extract adds a nice touch. The flour is the base, while baking soda and baking powder help it rise. Spices like cinnamon, nutmeg, and ginger give it that warm taste we love in fall. Don't forget the salt! It enhances all the flavors. The chocolate chips bring sweetness, while nuts add crunch. You can skip the nuts if you prefer a smoother texture. For tools, you only need a 9x5-inch loaf pan, mixing bowls, a whisk, and a spatula. Simple, right? Having the right ingredients and tools makes this recipe fun and easy to follow. - Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper. - In a large bowl, add 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, 2/3 cup of brown sugar, and 1/3 cup of granulated sugar. Whisk these ingredients together until smooth. - Beat in 2 large eggs, one at a time. Then, mix in 1 teaspoon of vanilla extract until well blended. - In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. - Gradually stir the dry ingredients into the wet mixture. Mix until just combined. A few lumps are fine; do not overmix. - Gently fold in 3/4 cup of semi-sweet chocolate chips and, if you like, 1/2 cup of chopped walnuts or pecans. Make sure they are evenly mixed in. - Pour the batter into the prepared loaf pan. Smooth the top with a spatula. - Bake in the preheated oven for 55-65 minutes. Check doneness by inserting a toothpick into the center. It should come out clean. - Set your oven to 350°F (175°C) for even baking. - Grease your loaf pan or use parchment paper for easy removal. - Avoid overmixing the batter; mix until just combined. A few lumps are fine. - To keep your bread moist, use canned pumpkin puree. - You can adjust sweetness by adding more or less sugar. Start with 2/3 cup of brown sugar and 1/3 cup of granulated sugar. - If you want it sweeter, add a little more brown sugar. - Use a sharp knife for clean slices. - Serve warm with butter for a tasty treat. - You can also sprinkle powdered sugar on top for a nice touch. {{image_2}} You can add spices for a unique twist. Consider mixing in a pinch of cloves or allspice. These spices will deepen the flavor and give your bread a warm feel. You can also substitute chocolate chips with dried fruit. Try raisins or cranberries for a sweet touch. They will add a chewy texture that pairs well with pumpkin. If you need gluten-free options, use alternative flours like almond or oat flour. These flours work well and keep the bread moist. For vegan alternatives, substitute eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. This swap maintains the bread's texture and moisture. You can incorporate other fall flavors too. Add chopped apples or pears for a fruity kick. Each bite will feel like autumn on your plate. Using a pumpkin spice blend is another great idea. Mix cinnamon, nutmeg, and ginger for that classic fall taste. It will make your bread smell amazing while baking. To store pumpkin chocolate chip bread, let it cool completely first. Wrap it tightly in plastic wrap or foil. This keeps it moist and fresh. Place the wrapped bread in an airtight container. Store it in the refrigerator for the best results. If you want to freeze your bread, slice it first for easy serving. Wrap each slice in plastic wrap and then in aluminum foil. Place the wrapped slices in a freezer bag. This helps prevent freezer burn. You can freeze it for up to three months. Pumpkin chocolate chip bread lasts about 5 to 7 days in the fridge. Keep an eye on it to make sure it stays fresh. Signs of spoilage include a dry or hard texture and a sour smell. If you see mold, throw it away. Always trust your senses to decide if it’s still good to eat. Yes, you can use fresh pumpkin. First, cook and mash your pumpkin. Make sure to drain excess moisture. Canned pumpkin is thicker and smoother, making it easier to mix. Fresh pumpkin adds a nice flavor but may change the texture slightly. You can use melted coconut oil or applesauce. Both options keep the bread moist. Applesauce makes it healthier and adds a bit of sweetness. If you use coconut oil, melt it first for easy mixing. To make this bread healthier, try these tips: - Use whole wheat flour instead of all-purpose flour. - Reduce the sugar by one-third. - Add nuts for protein and healthy fats. - Swap some oil for unsweetened applesauce. Absolutely! You can add: - Chopped nuts like walnuts or pecans for crunch. - Dried fruit, such as raisins or cranberries, for sweetness. - Different types of chocolate chips, like dark or white chocolate. Most bread recipes bake well at 350°F (175°C). If you make a denser bread, like banana bread, you might try 325°F (160°C). Always check the recipe for specific temperatures and times. This blog post covered making pumpkin chocolate chip bread. We discussed essential ingredients, like pumpkin puree and chocolate chips, along with useful tips to perfect your loaf. You learned about variations for different tastes and dietary needs. Remember to store your bread correctly for freshness. Baking offers joy and creativity, so enjoy the process. Let your loaf bring warmth and happiness to your table.$

Pumpkin Chocolate Chip Bread

Indulge in the rich flavors of Pumpkin Chocolate Chip Bread with this easy recipe! Perfect for fall, this moist and delicious bread features a delightful blend of pumpkin puree and chocolate chips. Great for breakfast or a sweet snack, this treat is a must-try. Don’t miss out on the simple steps to create the perfect loaf!

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Ingredients

1 cup canned pumpkin puree

1/2 cup vegetable oil

2/3 cup brown sugar

1/3 cup granulated sugar

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

1/4 teaspoon salt

3/4 cup semi-sweet chocolate chips

Optional: 1/2 cup chopped walnuts or pecans for added texture

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.

In a large bowl, whisk together the canned pumpkin puree, vegetable oil, brown sugar, and granulated sugar until smooth.

Beat in the eggs one at a time, followed by the vanilla extract, mixing until well incorporated.

In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk the dry ingredients together to ensure an even mix.

Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix - a few lumps are okay.

Gently fold in the semi-sweet chocolate chips and optional nuts, ensuring they are 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 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Once done, remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 10 slices