Chocolate Chip Pumpkin Bread

$- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup packed brown sugar - 1/2 cup granulated sugar - 3 large eggs - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon sea salt - 1 cup semi-sweet chocolate chips - Optional: 1/2 cup chopped walnuts or pecans I love using canned pumpkin puree for this bread. It makes the process quick. You can also roast fresh pumpkin if you want a richer flavor. Just cook it, blend it, and use it in place of the canned version. For the oils, I prefer vegetable oil for its light taste. If you want a twist, try using coconut oil. It will add a hint of coconut flavor. You might be curious about the sugars. I mix brown and granulated sugars. This combo gives the bread a lovely sweetness and a nice texture. Three large eggs help bind the bread together. If you want a vegan version, try using flax eggs instead. Just mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. The flour is essential for structure. All-purpose flour works best, but you can use gluten-free flour. Just make sure it has xanthan gum for the right texture. Baking soda and baking powder help the bread rise. Cinnamon and nutmeg give it that warm fall flavor. The sea salt balances the sweetness. Chocolate chips are a must! I use semi-sweet, but dark chocolate works too. If you want some crunch, add chopped walnuts or pecans as an option. - Preheat oven and prepare loaf pan: Start by setting your oven to 350°F (175°C). Grease a 9x5-inch loaf pan lightly with oil or line it with parchment paper. This helps with easy removal later. - Mixing wet ingredients: In a large bowl, combine 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Whisk them together until the mix is smooth and creamy. - Incorporating dry ingredients: In a separate bowl, sift together 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, and 1/2 teaspoon of sea salt. This step ensures even mixing of the dry ingredients. - Pouring and smoothing the batter: Gently fold the dry mix into the wet ingredients until they just combine. Be careful not to overmix. Then, fold in 1 cup of semi-sweet chocolate chips and, if you like, 1/2 cup of chopped walnuts or pecans for crunch. Pour the batter into your prepared loaf pan and smooth the top with a spatula. - Baking time and temperature: Place the pan in the oven and bake for 55-65 minutes. - Checking for doneness: To check if your bread is done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. If it needs more time, bake it longer. To make the best chocolate chip pumpkin bread, avoid common mistakes. One mistake is adding too much flour. This can make your bread dense. Always measure flour correctly. Spoon it into your measuring cup and level it off. Another key tip is to not overmix the batter. When you mix too much, the bread can get tough. Mix just until you see no dry flour. This keeps the bread soft and fluffy. To achieve a moist texture, use enough pumpkin puree. The puree adds moisture and flavor. If you want, add some extra chocolate chips or nuts. They also help keep the bread moist. For serving, rich cream cheese works great on warm slices. You can also use creamy butter for a classic touch. Try sprinkling cinnamon on top for extra flavor. Pair your pumpkin bread with warm drinks. Coffee or chai tea makes a perfect match. The spices in these drinks blend well with the bread. For a pretty presentation, slice the bread thick. Arrange the pieces on a nice platter. Drizzle some melted chocolate over the top for a special finish. {{image_4}} - Adding spices for extra warmth You can boost the flavor by adding spices. Try using ground ginger or allspice along with cinnamon. This will give your bread a cozy, warm taste that is perfect for fall. - Chocolate chip alternatives If you want to switch things up, use white chocolate chips or dark chocolate chips instead. Each type adds a unique twist to your pumpkin bread. You can also try butterscotch or peanut butter chips for a fun change. - Incorporating fruits or dried fruits Adding fruits can make your bread even better. Dried cranberries or raisins add sweetness. Fresh apples or pears also work well. Just chop them small, so they mix nicely into your batter. - Making it dairy-free To make this recipe dairy-free, substitute vegetable oil with coconut oil. Use almond milk or oat milk instead of regular milk. This keeps the bread moist and tasty without dairy. - Modifying for lower sugar content If you want less sugar, cut the brown sugar by half. Replace it with applesauce for natural sweetness. This way, you can enjoy your bread without too much sugar. - Enhancements for protein boost To add protein, mix in some nuts or seeds. Chia seeds or flaxseeds are great options. You can also use a protein powder in your batter. This will help make your pumpkin bread more filling and nutritious. To keep your chocolate chip pumpkin bread fresh, store it at room temperature. Place it in a bread box or wrap it in plastic wrap. This will keep it soft for about three days. If you want to store it longer, put it in the fridge. This helps prevent mold but may dry it out a bit. To wrap it properly, use foil or plastic wrap. Make sure it is tight to avoid air exposure. Freezing is great for long-term storage. To freeze, let the bread cool completely. Then, wrap it well in plastic wrap, followed by aluminum foil. This double wrap helps prevent freezer burn. You can freeze it for up to three months. When you are ready to eat it, take it out and let it thaw in the fridge overnight. For the best texture, warm it in the oven for a few minutes before serving. This will bring back its soft, fresh taste. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. First, cook it until soft. Then, mash it well. Make sure to drain any excess water. This will help your bread stay moist. How do I know when my bread is done baking? To check for doneness, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it is ready. The edges should also pull away from the pan. How long does homemade pumpkin bread last? Homemade pumpkin bread lasts about 3-5 days at room temperature. Store it in a cool, dry place. You can also wrap it well to keep it fresh. What to do if the bread is too dense? If your bread is dense, it may be due to overmixing. Try mixing just until combined next time. This helps keep the bread light and fluffy. How to fix undercooked pumpkin bread? If your bread is undercooked, return it to the oven. Bake for an additional 5-10 minutes. Check again with a toothpick to see if it's done. Why is my bread not rising properly? If your bread does not rise, check your baking soda and powder. They need to be fresh to work well. Also, ensure you mixed the wet and dry ingredients properly. This blog post shared a simple method for making chocolate chip pumpkin bread. We covered all the key ingredients, steps, and tips to perfect your baking. Don't forget the options to tweak the recipe, add flavors, or cater to dietary needs. In the end, follow the advice here to enjoy a treat that everyone loves. Baking can bring joy and warmth to your kitchen. Gather your ingredients, and start your tasty adventure today!$

Chocolate Chip Pumpkin Bread

Indulge in deliciousness with this Chocolate Chip Pumpkin Bread recipe! This easy-to-follow guide combines rich pumpkin puree, warm spices, and creamy chocolate chips for a cozy treat perfect for any occasion. Whether you’re baking for family or enjoying a quiet moment with coffee, this recipe is sure to become a favorite. Click through to discover how to create this delightful bread that's sure to impress!

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Ingredients

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 cup packed brown sugar

1/2 cup granulated sugar

3 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon sea salt

1 cup semi-sweet chocolate chips

Optional: 1/2 cup chopped walnuts or pecans

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it lightly with oil or lining it with parchment paper for easier extraction later.

In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Use a whisk to blend the mixture thoroughly until smooth and creamy.

Incorporate the eggs into the mixture one at a time, ensuring you whisk well after each addition. Then, stir in the pure vanilla extract until fully combined, allowing the flavors to mingle.

In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and sea salt. This step ensures even distribution of the leavening agents and spices.

Gradually add the dry ingredients to the wet mixture, folding them together gently until just combined. Be mindful not to overmix, as it can lead to dense bread.

Gently fold in the chocolate chips and, if desired, the chopped walnuts or pecans for a delightful crunch.

Pour the luscious batter into your prepared loaf pan, using a spatula to smooth the top for an even bake.

Bake in your preheated oven for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.

Allow the bread to cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8-10

- Presentation Tips: Once the bread has cooled, slice it into thick portions and serve slightly warm. Pair it with a spread of rich cream cheese or creamy butter. For an elegant touch, garnish each slice with a light sprinkle of cinnamon or even drizzle with melted chocolate. Enjoy!