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- 1 cup pumpkin puree (canned or homemade) - 1/2 cup vegetable oil - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 tsp vanilla extract - 1 1/2 cups all-purpose flour - 1 tsp baking soda - 1/2 tsp baking powder - 1/2 tsp salt - 1 tsp ground cinnamon - 1/2 tsp ground nutmeg - 1/4 tsp ground ginger - 1 cup chocolate chips (semi-sweet or dark) - 1/2 cup chopped walnuts or pecans (optional) This recipe brings together rich flavors in a fun way. First, pumpkin puree adds moisture and a lovely taste. You can use canned pumpkin or make your own. Both work great. Vegetable oil keeps the bread soft and adds flavor. Brown sugar gives it a deep sweetness. Granulated sugar adds a touch of lightness. You’ll need two large eggs to bind everything together. The vanilla extract adds a warm note that ties the flavors. For the dry mix, we use all-purpose flour, baking soda, and baking powder. These help the bread rise and become fluffy. A pinch of salt balances the sweetness. Spices are key in this recipe. Ground cinnamon adds warmth, while nutmeg and ginger add depth. Now, let’s talk about the star of the show—chocolate chips! You can choose semi-sweet or dark, depending on your taste. If you like a crunch, add chopped walnuts or pecans. They bring texture and extra flavor. Gather all these ingredients, and you’re ready to bake a delicious loaf of chocolate chip pumpkin bread! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Grease a 9x5 inch loaf pan. You can also line it with parchment paper for easy removal. 3. In a large bowl, mix the pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Whisk until well blended. 4. Add the eggs, one at a time. Mix until fully combined. Then stir in the vanilla extract. 5. In another bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This helps mix the dry ingredients well. 6. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix. 7. Fold in the chocolate chips and nuts, if you are using them. Make sure they spread evenly in the batter. 8. Pour the batter into the prepared loaf pan. Smooth the top with a spatula for an even bake. 9. Bake in the preheated oven for 55-65 minutes. Use a toothpick to check for doneness. When the toothpick comes out clean, your bread is ready. To make the best chocolate chip pumpkin bread, avoid overmixing. Overmixing can lead to a tough loaf. Mix your batter just until you see no flour. This keeps the bread soft and tender. Next, ensure your batter has the right consistency. It should be thick but pourable. If it’s too dry, add a splash of water or more pumpkin puree. Adjusting spices can take your bread to the next level. Add more cinnamon or nutmeg for a warm flavor. You can also try adding allspice for a unique twist. Using different types of chocolate can change the taste. Semi-sweet chocolate gives a classic flavor. Dark chocolate offers a richer taste. You can even mix both for fun! For serving, slice the bread and serve it warm. A pat of butter or cream cheese makes it even better. Garnish with a sprinkle of cinnamon and some extra chocolate chips on top. This adds a nice touch and makes it look great! Pro Tips Use Fresh Pumpkin: If you have access to fresh pumpkins, use homemade pumpkin puree for a richer flavor and texture. Mixing Technique: Be careful not to overmix the batter when combining wet and dry ingredients; this ensures a tender loaf. Storage Tips: Store the bread wrapped in plastic wrap at room temperature for up to 3 days, or freeze for longer storage. Flavor Enhancements: Add a pinch of sea salt on top before baking to enhance the sweetness of the chocolate and pumpkin. {{image_2}} You can make this bread gluten-free by using a gluten-free flour blend. Look for blends that have xanthan gum. This helps mimic the texture of regular flour. For a dairy-free option, swap regular chocolate chips for dairy-free ones. You can also use coconut oil instead of vegetable oil. This will give a nice flavor twist. Adding dried fruits like raisins or cranberries can enhance the bread's sweetness. You might enjoy spices like allspice or cloves for a deeper warmth. If you want to switch things up, use pumpkin spice instead of just cinnamon. This brings a cozy fall vibe. You can also try using milk chocolate chips for a sweeter taste. This bread pairs well with warm drinks like coffee or chai tea. Serve it as a sweet breakfast treat or a yummy dessert. You can slice it and spread butter or cream cheese on top. For a special touch, sprinkle some extra chocolate chips and cinnamon on each slice. It makes for a lovely presentation and adds flavor. To keep your chocolate chip pumpkin bread fresh, store it at room temperature. Wrap it in plastic wrap or place it in an airtight container. This method keeps it moist for about 3 days. If you want to keep it longer, consider refrigerating it. In the fridge, it can last up to a week. Just remember to wrap it tightly to prevent it from drying out. For long-term storage, freezing is the best option. First, make sure the bread is completely cool. Then, wrap it in plastic wrap and aluminum foil. This will protect it from freezer burn. You can freeze it for up to 3 months. When you’re ready to enjoy it, move the bread to the fridge for a few hours. After that, you can reheat it using the oven or microwave. This helps bring back its fresh flavor. Chocolate chip pumpkin bread has a good shelf life. When stored properly, it stays fresh for about 3 days at room temperature and a week in the fridge. If you freeze it, you can keep it for 3 months. Always check for signs of spoilage. If you see mold or if it has an off smell, it’s best to throw it away. Enjoy your bread while it's fresh for the best taste! You can use mashed sweet potatoes instead of pumpkin puree. Applesauce also works well. If you want a different flavor, try using butternut squash puree. Just make sure it is smooth and unsweetened. Each option gives a nice taste and texture to your bread. Yes, you can skip the chocolate chips if you prefer. You can add nuts instead for a crunchy texture. Another option is to use dried fruits like cranberries or raisins for a sweet bite. The bread will still be tasty without the chocolate. To make this recipe vegan, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Use a plant-based oil instead of vegetable oil. Also, choose vegan chocolate chips to keep it all vegan. To reheat pumpkin bread, wrap it in foil and place it in a preheated oven at 350°F (175°C) for about 10-15 minutes. You can also microwave slices for 15-20 seconds. This keeps it warm and soft without drying it out. Enjoy your bread fresh again! This blog explored a tasty pumpkin bread recipe, from ingredients to baking. You learned about key ingredients like pumpkin puree and spices. We covered preparation steps, tips for texture, and ways to customize flavors. Storage tips helped you keep your bread fresh longer. Enjoy making this pumpkin bread your own! With so many variations, there's always something new to try. Get creative in the kitchen, and let the fall flavors shine!

Chocolate Chip Pumpkin Delight

A deliciously moist pumpkin bread loaded with chocolate chips and warm spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1 cup pumpkin puree (canned or homemade)
  • 1 2 cup vegetable oil
  • 1 cup brown sugar, packed
  • 1 2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 2 tsp baking powder
  • 1 2 tsp salt
  • 1 tsp ground cinnamon
  • 1 2 tsp ground nutmeg
  • 1 4 tsp ground ginger
  • 1 cup chocolate chips (semi-sweet or dark)
  • 1 2 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, whisk together the pumpkin puree, vegetable oil, brown sugar, and granulated sugar until well combined.
  • Add the eggs one at a time, mixing until fully incorporated. Stir in the vanilla extract.
  • In another bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  • Fold in the chocolate chips and nuts (if using), ensuring they are 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 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove from the oven and let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Slice the bread and serve warm with a pat of butter or cream cheese. Garnish with a sprinkle of cinnamon and chocolate chips on top for an attractive finish. Enjoy!
Keyword bread, chocolate chip, dessert, pumpkin