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- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar - 1/2 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract I love using canned pumpkin puree for this bread. It gives a smooth texture and rich flavor. Vegetable oil keeps the bread moist and soft. The blend of brown and granulated sugar adds a perfect sweetness. Eggs give structure and help the bread rise. A teaspoon of vanilla extract rounds out the taste beautifully. - 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 salt All-purpose flour forms the base of this bread. Baking soda and baking powder work together for the right rise. Ground cinnamon and nutmeg add warmth and spice. A little salt helps balance the sweetness and enhances flavor. - 1 cup chocolate chips - 1/2 cup chopped walnuts or pecans (optional) Chocolate chips are a must for me! They melt and create pockets of gooey goodness. If you want a crunch, add chopped walnuts or pecans. This combo adds texture and a nutty flavor, making the bread even more delightful. 1. First, preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper. This helps the bread come out easily after baking. 2. In a large bowl, mix the wet ingredients. Add 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Whisk until it looks smooth. 3. Next, add 3 large eggs one at a time. Mix well after each egg. Stir in 1 teaspoon of vanilla extract until it blends in fully. 4. In another bowl, sift together the dry ingredients. Combine 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 salt. This helps to mix in air and keeps the bread light. 1. Slowly mix the dry ingredients into the wet mix. Stir gently until just combined. Do not overmix, or the bread may be tough. 2. Now, fold in 1 cup of chocolate chips and, if you want, add 1/2 cup of chopped walnuts or pecans. This adds great texture and flavor. 3. Pour the batter into the prepared loaf pan. Use a spatula to smooth the top. 1. Bake the bread in the preheated oven for 55-65 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. 2. Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. 3. For serving, slice the bread once it cools. Enjoy it warm with cream cheese or butter. A sprinkle of cinnamon adds a nice touch! To get the best texture in your chocolate chip pumpkin bread, avoid overmixing. When you blend wet and dry ingredients, mix just until combined. Overmixing adds air, which can make the bread tough. Next, use room temperature ingredients. This helps your batter mix evenly and rise well. Cold eggs or oil can lead to uneven baking. You can boost flavor by adding spices or extracts. Consider extra cinnamon, nutmeg, or even a hint of ginger. These spices enhance the warm, cozy notes of pumpkin. If you want to use fresh pumpkin, roast it until soft and blend it into a puree. Fresh pumpkin has a brighter taste but can be watery. Canned pumpkin is thicker and easier to work with. For serving, spread cream cheese or butter on warm slices. This adds richness and flavor. You can also sprinkle a little cinnamon on top for a delightful finish. For a decorative touch, slice the bread and arrange it on a platter. Add a few chocolate chips or nuts on top. This makes it look special and inviting. {{image_2}} If you want to make this bread gluten-free, use a gluten-free flour mix. Many brands offer good blends that work well in baking. You can also use almond flour or coconut flour, but you might need to adjust the liquids to keep the bread moist. For vegan substitutions, swap the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Let it sit for five minutes to thicken. You can replace the vegetable oil with coconut oil or applesauce for a lighter touch. You can mix in different flavors to make this bread your own. Try adding fruits like diced apples or ripe bananas. Nuts, such as walnuts or pecans, add a nice crunch. Spices can also change the flavor. Try adding ginger or allspice for a warm kick. For seasonal fun, toss in dried cranberries or even chocolate chunks instead of chips. Each variation gives a new taste experience. Instead of making a loaf, you can use this batter to make muffins. Just adjust the baking time to 20-25 minutes. The muffins will be perfect for breakfast or a snack. Pair your chocolate chip pumpkin bread with a warm drink. Coffee or chai tea works well. You can also enjoy it with flavored cream cheese or butter for a tasty treat. To keep your chocolate chip pumpkin bread fresh, store it in an airtight container. This helps lock in moisture and flavor. If you want to refrigerate it, wrap the bread in plastic wrap first. This adds an extra layer of protection. For long-term storage, consider freezing it. Wrap the bread tightly in plastic wrap and then in foil. This will keep it safe from freezer burn. You can freeze it for up to three months. When you're ready to enjoy it, just thaw in the fridge overnight. If you have leftover bread, warming it up is easy. Preheat your oven to 350°F (175°C). Place the bread on a baking sheet and cover it with foil. Heat for about 10-15 minutes. This will revive the bread without drying it out. You can also use a microwave. Just heat a slice for 10-15 seconds. This makes it warm and soft again. Adding a pat of butter on top can boost the flavor, too. At room temperature, your chocolate chip pumpkin bread lasts about four to five days. Keep it in a cool, dry spot. You can tell it’s spoiled if you see mold or if it smells off. The texture might become dry or crumbly. If you notice these signs, it's best to throw it away. Regular checks help you enjoy your treat while it’s still fresh. How can I make my pumpkin bread more moist? To make your pumpkin bread moist, use more pumpkin puree. You can also add a bit of yogurt or applesauce. These ingredients help keep the bread soft and tender. Can I substitute ingredients in this recipe? Yes, you can! For example, use coconut oil instead of vegetable oil. You can also swap brown sugar for white sugar or even honey. Just keep the same amounts. What can I do with leftover pumpkin puree? Leftover pumpkin puree is great in soups, smoothies, or pancakes. You can also freeze it for later use. Just store it in an airtight container. How do I know when my pumpkin bread is done baking? To check if your bread is done, insert a toothpick in the center. If it comes out clean, your bread is ready. If it has batter on it, bake a bit longer. Can I use fresh pumpkin in lieu of canned? Yes, you can use fresh pumpkin. Just cook and mash it until smooth. Make sure to measure the same amount as you would for canned pumpkin. What's the best way to slice this bread? The best way to slice pumpkin bread is to wait until it cools. Use a sharp bread knife for clean, even slices. This helps prevent squishing the bread. How can I avoid my bread getting stale? To keep your bread fresh, wrap it in plastic wrap or foil. Store it at room temperature. You can also freeze it to keep it tasty longer. This blog post covered how to make delicious chocolate chip pumpkin bread. We explored key ingredients, step-by-step baking methods, and helpful tips for great texture and flavor. I also shared fun variations and storage advice to keep your bread fresh. In conclusion, baking can be a rewarding experience. Enjoy experimenting with flavors and sharing your creations. Your kitchen can be filled with tasty treats all season long.

Chocolate Chip Pumpkin Bread

Satisfy your fall cravings with this delightful chocolate chip pumpkin bread recipe! Perfectly moist and bursting with warmth, this easy-to-follow recipe combines pumpkin puree and rich chocolate chips for a delicious treat. Whether you're enjoying it for breakfast or dessert, this bread is sure to impress. Click through to explore step-by-step instructions and tips for the best pumpkin bread ever!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 cup brown sugar

1/2 cup granulated sugar

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

1/2 teaspoon salt

1 cup chocolate chips

Optional: 1/2 cup chopped walnuts or pecans

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. Whisk until well blended.

      Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.

        In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

          Gradually mix the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix.

            Fold in the chocolate chips and, if using, the chopped walnuts or pecans.

              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.

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

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

                      - Presentation Tips: Slice the bread once cooled and serve it warm with a spread of cream cheese or butter. Garnish with a sprinkle of cinnamon for added flair.