Irresistible Pumpkin Chocolate Chip Bread Recipe

Pumpkin Chocolate Chip Bread is like a warm hug from your oven, enveloping you in a cozy embrace of sweet spices and chocolatey goodness. Imagine slicing into a loaf that’s as fluffy as a cloud and bursting with flavors that dance on your taste buds. The aroma wafts through your kitchen, making it impossible to resist, drawing you in like a moth to a flame—or should I say, a baker to a mixing bowl?

This delightful bread isn’t just for fall; it’s perfect for any occasion when you need a little something special. Whether it’s breakfast, an afternoon snack, or dessert after dinner, this treat will turn any moment into a mini celebration. Trust me, once you try it, you’ll be dreaming about it long after the last crumb has vanished.

Ingredients for Pumpkin Chocolate Chip Bread

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This is the base of your bread; make sure it’s fresh for the best results.
• Canned Pumpkin Puree: Opt for 100% pumpkin puree—not pie filling—to keep flavors pure and amazing.
• Granulated Sugar: Sweetens the bread perfectly; you can adjust this if you’re looking to cut back on sugar.
• Baking Soda: Essential for giving your bread that lovely rise.
• Baking Powder: Works alongside baking soda to ensure your bread is light and fluffy.
• Ground Cinnamon: Adds warmth and spice; use fresh cinnamon for stronger flavor.
• Chocolate Chips: Semi-sweet chips are my go-to for that perfect balance of sweetness.
• Eggs: These bind everything together and provide richness to the bread.
• Vegetable Oil: Keeps the bread moist; you can substitute with applesauce for a lighter option.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pumpkin Chocolate Chip Bread

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grab your favorite loaf pan and give it a good spray with nonstick cooking spray—trust me, no one wants sticky bread.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and granulated sugar until combined. This step is crucial because nobody wants lumps in their beautiful bread!

Step 3: Blend Wet Ingredients

In another bowl, mix together the canned pumpkin puree, vegetable oil, and eggs until smooth. You’re basically creating liquid gold here—how could anyone resist?

Step 4: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients. Stir gently until just combined; don’t overmix! You want those chocolate chips to remain intact like hidden treasures throughout the loaf.

Step 5: Add Chocolate Chips

Fold in those luscious chocolate chips with all the enthusiasm of finding extra fries at the bottom of your takeout bag—because they deserve some love too!

Step 6: Bake

Pour your batter into the prepared loaf pan and bake for about 60 minutes or until a toothpick inserted into the center comes out clean. Enjoy that heavenly aroma wafting through your home while you wait!

Once it’s done baking, let it cool in the pan for about ten minutes before transferring it to a wire rack. Slice thick pieces (or thin if you’re feeling virtuous) and serve warm or toasted with butter—pure bliss!

Enjoy every bite of this Pumpkin Chocolate Chip Bread by sharing with friends or keeping it all for yourself—you’ve earned it!

Perfecting the Cooking Process

Start by mixing your wet ingredients first, like pumpkin puree and eggs, to create a smooth base. Then, whisk together your dry ingredients separately before folding them into the wet mixture. Finally, stir in those tempting chocolate chips for a sweet surprise.

Add Your Touch

Feel free to experiment by adding nuts, swapping chocolate chips for butterscotch, or tossing in some dried cranberries. You can also adjust the spices to suit your taste—more cinnamon for warmth or a dash of nutmeg for that cozy vibe.

Storing & Reheating

Store your pumpkin chocolate chip bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze. When reheating, pop a slice in the microwave for 15-20 seconds for that fresh-baked goodness!

There was that one Thanksgiving when I brought this pumpkin chocolate chip bread to my family gathering. My relatives devoured it so quickly that I barely got a slice! Now, it’s become our holiday tradition and everyone asks me to make it every year.

FAQs:

What ingredients do I need for Pumpkin Chocolate Chip Bread?

To make delicious Pumpkin Chocolate Chip Bread, you will need canned pumpkin puree, all-purpose flour, sugar, brown sugar, eggs, baking soda, cinnamon, vanilla extract, chocolate chips, and a pinch of salt. These simple ingredients combine to create a moist and flavorful bread that’s perfect for any occasion. You can also add nuts or spices to enhance the flavor further. This combination ensures a delightful treat that balances the sweetness of chocolate with the warm notes of pumpkin.

How long does Pumpkin Chocolate Chip Bread last?

Pumpkin Chocolate Chip Bread can last for about 3 to 5 days when stored at room temperature in an airtight container. If you want to keep it fresh for longer, you can refrigerate it for up to a week. For even longer storage, consider freezing slices of this delicious bread. Wrap each slice tightly in plastic wrap and place them in a freezer-safe bag; they can last up to three months in the freezer without losing flavor.

Can I substitute ingredients in Pumpkin Chocolate Chip Bread?

Yes, you can substitute several ingredients in Pumpkin Chocolate Chip Bread based on your dietary preferences. For instance, if you’re looking for a healthier option, consider using whole wheat flour instead of all-purpose flour. You can also replace granulated sugar with coconut sugar or honey for a natural sweetener. For a vegan version, use flax eggs instead of regular eggs and almond milk instead of dairy. These substitutions will still yield a tasty and satisfying result.

Can I use fresh pumpkin instead of canned?

Absolutely! You can use fresh pumpkin to make your own puree for Pumpkin Chocolate Chip Bread. To do this, choose a sugar pumpkin (also known as pie pumpkin), roast it until tender, scoop out the flesh, and blend it until smooth. Fresh pumpkin may have a slightly different texture than canned puree but will still impart that lovely pumpkin flavor. Ensure it is well blended to maintain moisture levels in your bread.

Conclusion for Pumpkin Chocolate Chip Bread:

In summary, Pumpkin Chocolate Chip Bread is a delightful treat that combines the rich flavors of pumpkin and chocolate into one moist loaf. This recipe is easy to follow and opens the door for ingredient substitutions based on personal preferences or dietary needs. Whether you’re enjoying it as an afternoon snack or serving it at gatherings, this bread offers comfort and satisfaction all year round. Make sure to store it properly to enjoy its freshness longer!

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Pumpkin Chocolate Chip Bread

• Author: Lilly
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: Approximately 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

Indulge in this Pumpkin Chocolate Chip Bread, a warm, fluffy loaf that combines the rich flavors of pumpkin and chocolate for a sweet treat any time of year.

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Ingredients

Scale 1x2x3x

• 1 ¾ cups all-purpose flour
• 1 cup canned pumpkin puree (100%)
• ¾ cup granulated sugar
• ½ tsp baking soda
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• 1 cup semi-sweet chocolate chips
• 2 large eggs
• ⅓ cup vegetable oil

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Instructions

1. Preheat your oven to 350°F (175°C) and prepare a loaf pan with nonstick cooking spray.
2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and granulated sugar until well combined.
3. In another bowl, mix the canned pumpkin puree, vegetable oil, and eggs until smooth.
4. Pour the wet mixture into the dry ingredients and stir gently until just combined to avoid overmixing.
5. Fold in the chocolate chips until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan. Bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
7. Let it cool in the pan for about ten minutes before transferring to a wire rack. Slice and serve warm or toasted with butter.

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Nutrition

• Serving Size: 1 slice (75g)
• Calories: 210
• Sugar: 15g
• Sodium: 130mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg

Keywords: You can add nuts like walnuts or pecans for added texture. Substitute applesauce for vegetable oil for a lighter version. If desired, experiment by adding spices such as nutmeg or cloves for deeper flavor.