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To make this tasty pumpkin chocolate chip bread, you need the following main ingredients: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 3 large eggs - 1 teaspoon 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 - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips These ingredients work together to create a soft and rich bread. The pumpkin adds moisture and flavor. The sugars give it sweetness and a lovely crust. The spices like cinnamon and nutmeg bring warmth to every bite. You can customize your bread with some optional add-ins: - Chopped walnuts (1/2 cup): They add a nice crunch and earthy flavor. - Chocolate chunks: Swap chocolate chips for chunks for an extra gooey texture. - Dried fruits: Add raisins or cranberries for a sweet twist. If you need substitutes, here are a few options: - Oil: Use melted butter for a richer taste. - Sugars: Replace granulated sugar with coconut sugar for a healthier choice. - Flour: Use whole wheat flour for added fiber. Here’s a quick look at the nutrition facts per slice: - Calories: 210 - Protein: 3g - Fat: 10g - Carbohydrates: 30g - Fiber: 1g - Sugar: 15g This bread is a delicious treat. While it has some sugar, the pumpkin adds vitamins and minerals. Enjoy it as a snack or dessert! Start by preheating your oven to 350°F (175°C). This warm-up helps the bread bake evenly. Grab a 9x5 inch loaf pan and grease it with butter or cooking spray. You can also line it with parchment paper for easy removal later. Next, take a large bowl. Add the canned pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk these together until smooth. You want everything mixed well. In another bowl, sift together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Sifting helps combine the dry ingredients evenly and adds air. Now, slowly add the dry mix to the wet mix. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; this keeps the bread light and fluffy. Finally, fold in the chocolate chips and optional walnuts. Make sure they are spread evenly in the batter. Pour the batter into your greased or lined loaf pan. Use a spatula to smooth the top. This helps the loaf bake evenly. Place the pan in your preheated oven. Bake for 60 to 70 minutes. It’s important to keep an eye on it. To check if your bread is done, insert a toothpick into the center. If it comes out clean, the bread is ready. If the top browns too much, cover it with aluminum foil for the last 15 minutes. Once baked, remove the loaf from the oven. Let it cool in the pan for 10 minutes. After that, transfer it to a wire rack. Allow it to cool completely for the best texture. To get the best texture in your pumpkin chocolate chip bread, use room temperature eggs. This helps mix well with the other wet ingredients. Also, avoid overmixing the batter. Stir until just combined. This keeps the bread light and fluffy. You can use a spatula or wooden spoon for this step. Lastly, let the batter rest for a few minutes before baking. This allows the flavors to meld together. One common mistake is not measuring the flour correctly. Too much flour can make the bread dense. Use the spoon-and-level method: spoon the flour into the measuring cup and level it off. Another mistake is skipping the sifting step. Sifting helps the baking soda and powder mix evenly. Lastly, don’t forget to check for doneness at the right time. Every oven is different, so keep an eye on your bread. When serving pumpkin chocolate chip bread, slice it thick for a hearty treat. Enjoy it warm, adding a pat of butter on top. For an extra touch, sprinkle a bit of ground cinnamon over the butter. You can also add a few extra chocolate chips for a nice look. This makes it even more inviting to your guests. Pair it with a hot drink for a cozy experience. {{image_4}} You can easily make this bread gluten-free. Use a gluten-free flour blend in place of all-purpose flour. Look for one that contains xanthan gum, as it helps with texture. The taste remains rich and delicious, so no one will miss the gluten! To make this bread vegan, swap the eggs with flax eggs. Use one tablespoon of ground flaxseed mixed with three tablespoons of water for each egg. Replace the vegetable oil with coconut oil or applesauce for moisture. This version stays just as tasty and moist as the original. Feel free to add more flavors to your bread! Here are some ideas: - Spices: A pinch of allspice or cloves can deepen the flavor. - Citrus: Add a teaspoon of orange or lemon zest for a fresh twist. - Nuts: Chopped pecans or hazelnuts can add crunch. - Dried Fruit: Raisins or cranberries work well too. Experiment with these options to make your bread unique. You can create a new favorite each time you bake! Store your pumpkin chocolate chip bread in an airtight container. This keeps it fresh and moist. Place it at room temperature for up to three days. If you want it to last longer, refrigeration is a good option. Just remember, cold storage can change its texture a bit. To freeze your bread, first let it cool completely. Wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag. This will help avoid freezer burn. You can freeze it for up to three months. When you're ready to enjoy it, simply thaw it in the fridge overnight. To reheat your pumpkin chocolate chip bread, slice it first. Place slices on a plate and cover them with a damp paper towel. Microwave for 15-20 seconds. This warms the bread while keeping it moist. You can also reheat in the oven. Set the oven to 350°F (175°C) and bake for 10 minutes. Enjoy it warm for the best taste! Yes, you can use fresh pumpkin. Start by roasting a pumpkin. Cut it in half, scoop out the seeds, and bake it at 350°F until soft. Once baked, scoop out the flesh and mash it until smooth. Use this fresh pumpkin puree in place of canned. Fresh pumpkin can taste sweeter and richer than canned, giving your bread a unique flavor. Pumpkin chocolate chip bread can last for about 3 to 5 days at room temperature. Keep it in an airtight container to keep it fresh. If you want to store it longer, you can refrigerate it for about a week. Always check for signs of spoilage, like mold or off smells. Absolutely! You can replace chocolate chips with nuts or dried fruit. Try using walnuts or pecans for a nice crunch. Dried cranberries or raisins add a sweet and chewy texture. You can also use white chocolate chips for a fun twist. Just remember to keep the mix-ins to about 1 cup total for the best texture. Pumpkin chocolate chip bread is easy to make and fun to enjoy. We covered the main ingredients, gave step-by-step baking instructions, and shared tips for the best texture. Remember to explore variations like gluten-free and vegan options. Storing and reheating your bread is simple with the right steps. Cooking should be enjoyable, so experiment and make this recipe yours. Each slice brings warmth and flavor, perfect for any season. You have all the tools you need to bake this delicious treat. Happy baking!

Pumpkin Chocolate Chip Bread

Indulge in the deliciousness of Pumpkin Chocolate Chip Delight! This easy recipe combines the warm flavors of pumpkin and spices with rich chocolate chips for a sweet treat that’s perfect for any occasion. Get ready to bake a moist loaf that your family will love. Click through to discover how to create this delightful pumpkin bread that will fill your home with an inviting aroma and satisfy your sweet tooth!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 cup granulated sugar

1/2 cup brown sugar, packed

3 large eggs

1 teaspoon 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

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it lightly with butter or cooking spray, or line it with parchment paper for effortless removal after baking.

    In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, granulated sugar, packed brown sugar, eggs, and vanilla extract. Whisk these ingredients together until the mixture becomes smooth and all components are well incorporated.

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

        Slowly add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the bread light and fluffy.

          Carefully fold in the semi-sweet chocolate chips and optional chopped walnuts until they are evenly dispersed throughout the batter.

            Pour the prepared batter into the greased or lined loaf pan, using a spatula to smooth out the top for an even bake.

              Bake in the preheated oven for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center of the loaf; it should come out clean. If the top of the loaf browns too rapidly, gently cover it with aluminum foil for the last 15 minutes of baking.

                Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely, which will help maintain its texture.

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

                    - Presentation Tips: To serve, slice the bread into thick, generous pieces and enjoy it warm with a pat of butter. For a delightful finishing touch, sprinkle a little ground cinnamon on top and add a few extra chocolate chips for an appealing and tasty garnish.