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- 1 cup pumpkin puree (canned or homemade) - 1/2 cup vegetable oil - 1/2 cup brown sugar, packed - 1/2 cup granulated sugar - 3 large eggs - 1 1/2 cups all-purpose flour - 1/2 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) To make the best chocolate chip pumpkin bread, gather these key ingredients. Pumpkin puree gives moisture and flavor. You can use either canned or fresh puree. The sugars add sweetness and help create a lovely crust. Use both brown and granulated sugar for a rich taste. Vegetable oil keeps the bread soft. Eggs add structure and help the bread rise. For dry ingredients, mix all-purpose flour with baking soda and baking powder for lift. Spices like cinnamon, nutmeg, and ginger bring warmth and depth to each slice. Don’t forget the salt! It enhances all the flavors. Chocolate chips are what make this bread a treat. Use semi-sweet chips for a nice balance of sweetness. If you like a little crunch, add walnuts. They add texture and nutty flavor. Having all these ingredients ready makes your baking easy and fun! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This step warms the oven for baking. Next, get a 9x5-inch loaf pan. You can grease it with some oil or line it with parchment paper. This way, your bread will come out easily. Now, take a large mixing bowl. Add 1 cup of pumpkin puree, 1/2 cup of vegetable oil, 1/2 cup of brown sugar, and 1/2 cup of granulated sugar. Mix these ingredients well until they look creamy and smooth. This blend gives your bread its moist texture. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of salt. This mix adds flavor and helps your bread rise. Gradually add the dry mix to the wet mix. Stir gently until just combined. It's important not to overmix, as this can make the bread tough. Then, fold in 1 cup of semi-sweet chocolate chips and optional 1/2 cup of chopped walnuts. This adds a delightful crunch and sweetness. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake it in the preheated oven for 55-65 minutes. You will know it’s done when a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Enjoy the aroma as it fills your kitchen! To bake the best chocolate chip pumpkin bread, follow these tips: - Use fresh ingredients. Check the dates on your baking items. - Measure flour correctly. Spoon flour into the cup, then level it off. - Don't overmix. Stir until just combined for a soft texture. - Use room temperature eggs. They blend better with the batter. - Check your oven temp. An oven thermometer helps ensure accuracy. Here are some common mistakes and how to avoid them: - Skipping the greasing. Always grease the pan to prevent sticking. - Using cold ingredients. Cold items can lead to uneven mixing. - Overbaking. Start checking the bread at 55 minutes. - Not letting it cool. Allowing it to cool prevents sogginess. You can enhance the flavor and texture of your bread with these tips: - Add spices. Try a pinch of allspice or cloves for warmth. - Use different chips. Swap semi-sweet for dark or white chocolate. - Add nuts. Chopped walnuts or pecans add crunch. - Serve warm. Warm slices with butter or whipped cream taste amazing. Pro Tips Use Fresh Pumpkin: For a more robust flavor, consider using fresh pumpkin puree instead of canned. Roasting your own pumpkin can enhance the taste of your bread. Don’t Overmix: To achieve a tender crumb, mix the batter just until the dry ingredients are incorporated. Overmixing can lead to a dense loaf. Storage Tips: Keep the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Experiment with Spices: Feel free to adjust the spices to your preference. Adding a pinch of cloves or allspice can give your pumpkin bread an extra warm flavor kick. {{image_2}} You can easily make this bread gluten-free. Just swap all-purpose flour with gluten-free flour. Use a blend that works well in baking. This change keeps the texture light. The taste stays rich and moist. To make a vegan version, replace eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. Also, use plant-based oil instead of vegetable oil. This keeps the bread soft and tasty. Add-ins can elevate your pumpkin bread. Try mixing in dried cranberries or raisins for a fruity twist. Chopped pecans or almonds can add a nice crunch. For extra spice, add more cinnamon or a hint of allspice. You can even swirl in some cream cheese for a rich layer. Each variation brings a new flavor profile. Experiment to find your favorite mix! After enjoying your chocolate chip pumpkin bread, store any leftovers properly. Wrap the bread in plastic wrap or aluminum foil. This keeps it fresh and moist. 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, consider freezing. To freeze chocolate chip pumpkin bread, slice it first. This makes it easy to grab a piece later. Wrap each slice in plastic wrap tightly. Then, place the wrapped slices in a freezer-safe bag. Label the bag with the date. Your bread will stay fresh for about three months in the freezer. When you're ready to eat, just thaw it at room temperature. Reheating your pumpkin bread can bring back its fresh taste. If you want a warm slice, use the oven. Preheat it to 350°F (175°C). Place the bread on a baking sheet for about 10 minutes. You can also use a microwave. Heat a slice for about 15-20 seconds. Enjoy it warm, and feel free to add butter or whipped cream on top! Yes, you can use fresh pumpkin. Cook and puree the pumpkin until smooth. Fresh pumpkin may taste better, but it requires extra steps. Make sure to measure one cup of puree for the recipe. Check the bread with a toothpick. Insert it into the center. If it comes out clean, the bread is done. It usually takes 55 to 65 minutes to bake. Keep an eye on it towards the end. You can use melted coconut oil or applesauce. Both give moisture and flavor. If you want a lighter option, use unsweetened applesauce. Just keep the same amount in the recipe. Yes, you can skip the chocolate chips. The bread will still taste great. If you want more texture, try adding nuts or dried fruit instead. The flavor of pumpkin shines through without chocolate. This blog post covered pumpkin bread from start to finish. We explored the key ingredients, step-by-step baking instructions, and helpful tips. I shared ways to tweak the recipe for dietary needs and creative flavors. Finally, I explained how to properly store your bread and answered common questions. Remember, baking should be fun. With practice, you will create delicious pumpkin bread everyone loves. Enjoy your baking journey!

Chocolate Chip Pumpkin Bread

A deliciously moist pumpkin bread loaded with chocolate chips and warm spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1 cup pumpkin puree (canned or homemade)
  • 1 2 cup vegetable oil
  • 1 2 cup brown sugar, packed
  • 1 2 cup granulated sugar
  • 3 large eggs
  • 1 1/2 cup all-purpose flour
  • 1 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 2 teaspoon ground nutmeg
  • 1 2 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) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Mix until well combined and creamy.
  • Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  • Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
  • Gently fold in the chocolate chips and walnuts (if using) until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove from the oven and let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Slice the bread and serve it warm, topped with a dollop of whipped cream or a drizzle of chocolate sauce for an indulgent touch.
Keyword chocolate chips, fall recipe, pumpkin bread