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To make Chocolate Chip Pumpkin Bread, you need these key items: - 1 cup canned pumpkin puree - 1/2 cup unsweetened applesauce - 1/2 cup brown sugar, packed - 1/4 cup granulated 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 - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips These ingredients create a moist and rich bread that captures fall flavors. You can add a few fun twists to your bread. Consider these options: - 1/2 cup chopped nuts, like walnuts or pecans - 1/2 cup dried fruit, like raisins or cranberries - 1/2 teaspoon of vanilla or almond extract for more flavor Using these extras can make your bread unique and exciting. If you have allergies or dietary needs, here are some swaps: - Use coconut oil instead of vegetable oil for a different taste. - Replace eggs with flaxseed meal mixed with water for a vegan option. - Use gluten-free flour for a gluten-free version. Each substitution can help you enjoy this delicious recipe without worry. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan. You can also line it with parchment paper for easy removal. In a large mixing bowl, combine 1 cup of canned pumpkin puree, 1/2 cup of unsweetened applesauce, 1/2 cup of brown sugar, and 1/4 cup of granulated sugar. Add 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk until the mix is smooth and creamy. In another bowl, sift 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 add this dry mix to the wet mix. Use a spatula to fold gently until just combined. Be careful not to overmix; this keeps the bread light. Now, gently fold in 1 cup of semi-sweet chocolate chips. Make sure they are evenly spread through the batter. Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place the loaf pan in the preheated oven. Bake for 55-60 minutes. To check if it is done, insert a toothpick into the center. If it comes out clean, the bread is ready. If it has batter on it, bake a little longer. Keep an eye on it to prevent burning. After baking, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. To serve, slice the bread and place it on a wooden board. A dusting of powdered sugar adds a nice touch. You can also add a few chocolate chips and a dollop of whipped cream on the side for extra flair. Enjoy your delicious Chocolate Chip Pumpkin Bread! To get the best texture in your chocolate chip pumpkin bread, follow these tips: - Use room temperature eggs. This helps the batter mix well. - Don't overmix the batter. Mix just until combined for softness. - Adding semi-sweet chocolate chips makes each bite rich and sweet. - Make sure to measure flour correctly. Too much can make it dense. Here are some common mistakes to avoid: - Skipping the sifting step can lead to lumps. Sift your dry ingredients well. - Using too much baking soda can make the bread rise too fast. Stick to the recipe! - Not checking for doneness can lead to doughy bread. Use a toothpick to test. - Forgetting to grease the pan can make it stick. Always grease or line with parchment. To boost the flavor of your pumpkin bread, try these spices: - Ground cinnamon adds warmth and sweetness. It's a must-have! - Ground nutmeg brings a cozy, nutty taste. Use it sparingly for balance. - Ground ginger gives a spicy kick. Just a bit enhances the flavor profile. - You can also add a pinch of allspice for extra depth. Experiment and find your favorite blend! Pro Tips Use Fresh Spices: For the best flavor, opt for freshly ground spices instead of pre-ground ones. They pack a more potent punch and enhance the overall taste of the bread. Check Your Baking Powder: Ensure your baking powder is fresh and active for the bread to rise properly. An expired baking powder can lead to dense bread. Cool Completely Before Slicing: Allow the bread to cool completely on a wire rack before slicing to achieve cleaner cuts and avoid a gummy texture. Experiment with Mix-Ins: Feel free to add nuts, dried cranberries, or even white chocolate chips for a unique twist on this classic recipe. {{image_2}} Add nuts for a crunch! I love using walnuts or pecans. They give a great texture. Just chop them into small pieces. Mix in about half a cup with your chocolate chips. This adds a nice nutty flavor that pairs well with pumpkin. Want a gluten-free version? It’s simple! Swap out all-purpose flour for a gluten-free flour blend. Look for one that has xanthan gum in it. This helps with the bread's structure and texture. It will taste just as good! You can make this bread healthier too. To go sugar-free, use a sugar substitute like stevia or monk fruit. For a dairy-free option, replace chocolate chips with dairy-free chips. You can also use almond milk in place of any dairy. These swaps keep the bread tasty while fitting your diet. To keep your chocolate chip pumpkin bread fresh, wrap it well. Use plastic wrap or aluminum foil. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want it to last longer, refrigerate it. This helps keep the moisture in. You can freeze this pumpkin bread for later. First, let it cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag. Be sure to remove as much air as possible. Label the bag with the date. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. To reheat your chocolate chip pumpkin bread, slice it first. Place the slices in a toaster or oven. Heat at 350°F for about 10 minutes. You can also use the microwave for quick heating. Just heat for about 15-20 seconds. This keeps the bread soft and warm. Enjoy it fresh with a little butter or whipped cream. To check if the bread is done, insert a toothpick into the center. If it comes out clean, your bread is ready. This usually takes about 55 to 60 minutes in the oven. Trust your nose, too; if it smells sweet and warm, it's likely done! Yes, you can make this bread without eggs. Use 1/4 cup of unsweetened applesauce for each egg. This keeps the texture moist and soft. You can also try a flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes before adding. You can add many tasty things to your bread! Here are a few ideas: - 1/2 cup chopped nuts like walnuts or pecans - 1/2 cup dried fruits like cranberries or raisins - 1/2 teaspoon of instant coffee for a mocha twist - Pumpkin seeds sprinkled on top before baking for crunch Chocolate Chip Pumpkin Bread stays fresh for about 3 to 4 days at room temperature. Keep it wrapped in plastic wrap or in an airtight container. If you want it to last longer, freeze it! It will keep well for about 3 months in the freezer. Just slice it before freezing for easy serving later. You learned how to make delicious Chocolate Chip Pumpkin Bread with ease. We covered key ingredients, step-by-step instructions, and helpful tips. You can even try fun variations and store your bread properly. Remember to avoid common mistakes for the best texture. With these insights, you can make this treat perfectly every time. Enjoy baking and sharing your tasty creation!

Pumpkin Spice Delight: Chocolate Chip Bread

A deliciously moist bread infused with pumpkin and warm spices, studded with chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated 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
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper.
  • In a large mixing bowl, combine the pumpkin puree, applesauce, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and creamy.
  • In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt.
  • Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix.
  • Gently fold in the semi-sweet chocolate chips 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 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Slice the bread and serve on a wooden board with a dusting of powdered sugar on top. You can add a few chocolate chips and a small dollop of whipped cream on the side for an elegant touch.
Keyword bread, chocolate chip, dessert, pumpkin