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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) You can swap pumpkin puree with mashed banana or applesauce. This change gives a different taste but keeps it moist. Instead of vegetable oil, you can use melted coconut oil or unsweetened applesauce for a lighter version. If you want less sugar, use honey or maple syrup. For a gluten-free option, substitute all-purpose flour with almond flour or a gluten-free blend. You might add nuts like walnuts or pecans for a crunch. Dried fruit, like cranberries or raisins, can bring a nice touch too. You can also mix in spices like cardamom for extra warmth. For a richer flavor, try using dark chocolate chips instead of semi-sweet. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Take a 9x5 inch loaf pan and grease it lightly or line it with parchment paper. This helps the bread come out easily after baking. In a large bowl, mix 1 cup of pumpkin puree, 1/2 cup of vegetable oil, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Whisk them until smooth. Then, add 2 large eggs, one at a time, beating well after each. Stir in 1 teaspoon of vanilla extract for flavor. In another bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. This step helps mix the dry ingredients evenly. Now, gently fold the dry mixture into the wet mix until just combined. You want a few lumps, so don’t overmix. Finally, fold in 1 cup of chocolate chips and optional nuts if you like. Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. Place the pan in the oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your bread is ready. This baking time allows the flavors to meld perfectly. Once done, remove the pan from the oven. Let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely. For serving, slice the bread and enjoy it warm. A dollop of butter or cream cheese makes it even better. For a lovely touch, sprinkle some cinnamon and extra chocolate chips on top. Enjoy this sweet and savory delight with family and friends! To get the best texture in your chocolate chip pumpkin bread, you need to mix well. Start with the wet ingredients. Make sure the pumpkin puree, oils, and sugars blend smoothly. This helps create a moist base. When you add the dry mix, fold gently. Overmixing makes the bread tough. You want a soft, tender crumb. A few small lumps in the batter are okay! One common mistake is using cold eggs. Room temperature eggs blend better and help the bread rise. Another error is not measuring the flour correctly. Too much flour can dry out your bread. Always spoon flour into the cup and level it off with a knife. Lastly, don’t skip the cooling step. Letting the bread cool before slicing helps it set. When mixing, use a large bowl. This gives you space to stir without spilling. Start by whisking your wet ingredients until they shine. Then, add the dry mix in parts. Gently fold it in using a spatula. This keeps air in the batter. When you add chocolate chips or nuts, fold them in lightly. This ensures even flavor without breaking the chips. Pro Tips Use Fresh Pumpkin: If possible, use fresh pumpkin instead of canned for a richer flavor. Roast and puree your own pumpkin for the best results. Measure Flour Accurately: Use the spoon and level method to measure your flour. This prevents the bread from becoming dense or dry. Check for Doneness: Every oven is different; check your bread a few minutes before the recommended baking time to avoid overbaking. Customize Add-ins: Feel free to substitute the chocolate chips or nuts with your favorite mix-ins like dried cranberries or white chocolate for a unique twist. {{image_4}} You can change the flavor of your chocolate chip pumpkin bread easily. Add spices like allspice or cardamom for a warm twist. You can also mix in different types of chips, such as white or peanut butter chips. Each choice adds a new taste and keeps things fun. If you need a gluten-free version, swap the all-purpose flour for a gluten-free blend. Make sure the blend has xanthan gum for better texture. You might want to add a bit more liquid to keep the bread moist. This way, everyone can enjoy a slice. Adding nuts can elevate your bread's taste and texture. Chopped walnuts or pecans work well. You can also include dried fruits, like cranberries or raisins, for a sweet surprise. Each add-in brings a new layer of flavor, making every bite special. To keep your chocolate chip pumpkin bread fresh, wrap it tightly. 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 to save it longer, consider freezing. To freeze your bread, first let it cool completely. Wrap it well in plastic wrap. Then, wrap it again in foil or place it in a freezer bag. Label the bag with the date. You can keep it in the freezer for up to three months. When you are ready to eat it, just thaw it overnight in the fridge. To reheat your chocolate chip pumpkin bread, preheat your oven to 350°F (175°C). Remove the wrap and place the bread in the oven. Heat it for about 10-15 minutes. This warms it through and restores its moist texture. You can also microwave a slice for 20-30 seconds. Enjoy it warm with butter or cream cheese for an extra treat! You can check if the bread is done by using a toothpick. Insert the toothpick into the center of the loaf. If it comes out clean, the bread is ready. If there is wet batter on the toothpick, it needs more time. Bake it for another 5-10 minutes, then check again. The top should also look golden brown. Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Cut it in half, remove the seeds, and place it face down on a baking sheet. Roast it at 350°F (175°C) for about 45 minutes. Once it cools, scoop out the flesh and puree it. Use this puree in place of canned pumpkin. Fresh pumpkin adds a nice flavor and texture. If you need an egg substitute, try using applesauce. Use 1/4 cup of unsweetened applesauce for each egg. You can also use flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens. Both options will help bind the bread and keep it moist. We've covered ingredients, steps, tips, variations, and storage for chocolate chip pumpkin bread. Now, you have a clear guide to bake your own delicious bread. Remember to try different flavors or make it gluten-free. Avoid common mistakes to get the best texture. Store leftovers well to keep them fresh. With these insights, I hope you enjoy baking and sharing this treat!

Chocolate Chip Pumpkin Delight

A delicious pumpkin bread 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
  • 0.5 cup vegetable oil
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 1 cup chocolate chips
  • 0.5 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it lightly or lining it with parchment paper.
  • In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Whisk until smooth.
  • Incorporate the eggs one at a time, beating until fully integrated. Stir in the vanilla extract.
  • In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  • Gradually fold the dry ingredients into the wet mixture, stirring gently until combined.
  • Fold in the chocolate chips and optional nuts.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm with butter or cream cheese, and sprinkle with cinnamon for added flavor.
Keyword bread, chocolate chip, dessert, pumpkin