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- 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) The ingredients in this recipe make the bread both tasty and moist. The pumpkin puree adds a rich flavor and a lovely texture. You can use canned pumpkin for ease. If you want to use fresh pumpkin, make sure to cook and puree it well. The mix of sugars gives a nice balance of sweetness. The granulated sugar adds pure sweetness, while the brown sugar gives a deeper flavor. Eggs help bind everything together and make the bread fluffy. When it comes to spices, cinnamon, nutmeg, and ginger bring warmth. Feel free to play around with these spices to find your perfect blend. You can also add chopped walnuts for a crunch, but they are not required. - Mixing bowls - Whisk - Loaf pan (9x5 inch) - Measuring cups and spoons Having the right tools makes cooking easier. A mixing bowl is key for combining wet and dry ingredients. A whisk helps blend everything smoothly. The loaf pan is essential for shaping your bread. Use a 9x5 inch pan for best results. Measuring cups and spoons ensure you get the right amounts. This helps in making your pumpkin chocolate chip bread just right. - Preheat the oven to 350°F (175°C). - In a large bowl, mix the following wet 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 - Whisk until smooth and blended. - In another bowl, combine the dry ingredients: - 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 - Gradually mix the dry ingredients into the wet ingredients. - Stir gently until just combined. - Be careful not to overmix. - Fold in: - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) - Pour the batter into the prepared loaf pan. - Smooth the top with a spatula. - Bake for 60-70 minutes. - Check for doneness by inserting a toothpick into the center. - If it comes out clean, it's ready. - If the top browns too fast, cover it with aluminum foil. - Don't overmix the batter. Mixing too much makes the bread tough. Stir just until combined. - Adjust baking time for your oven. Every oven is different. Start checking at 60 minutes. - Best served warm with butter. A pat of butter melts beautifully into the warm bread. - Pair with coffee or tea. The rich flavors blend well with your favorite hot drink. - Experiment with spices like allspice or cardamom. These spices add warmth and depth. - Add dried fruits for extra texture. Raisins or cranberries bring a new twist to each bite. {{image_2}} You can make this bread a bit healthier with a few simple swaps. One great option is to substitute applesauce for oil. This keeps the bread moist but cuts some fat. Another swap is to use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients, making your treat a little better for you. Adding extra flavors can make this bread even more delightful. Try adding cranberries or raisins for a tart burst in each bite. They pair well with the sweetness of the chocolate. If you want a richer taste, use dark chocolate chips instead of semi-sweet. Dark chocolate has a deeper flavor that can really enhance the bread. If you need a gluten-free version, it’s easy to adapt. Simply substitute with a gluten-free flour blend. Make sure to check the blend has a good mix for baking. You’ll also want to ensure all other ingredients are gluten-free. This way, everyone can enjoy a slice of your delicious pumpkin chocolate chip bread! To keep your pumpkin chocolate chip bread fresh, place it in an airtight container. This method locks in moisture and helps maintain its delightful texture. You can store it at room temperature for up to 3 days. If you want to keep it longer, consider freezing it. For freezing, wrap the bread in plastic wrap first. Then, cover it with foil to protect against freezer burn. This way, your bread can stay fresh for up to 3 months. It’s a great option for making ahead and enjoying later. When you’re ready to enjoy this treat again, allow it to thaw at room temperature. This will help the bread regain its moistness. If you prefer warm slices, reheat them in the microwave for a few seconds. This brings back that fresh-baked taste and aroma. Yes, but ensure it’s properly cooked and pureed. Fresh pumpkin has a great flavor. It can add a unique taste to your bread. Just make sure to cook it until soft. Then blend it until smooth. This will help your bread stay moist. The toothpick should come out clean from the center. Insert it into the middle of the loaf. If it comes out with wet batter, bake it longer. If it’s dry, your bread is ready! Keep an eye on the top; if it gets too dark, cover it lightly with foil. Yes, adjust baking time to about 30-40 minutes. Mini loaves are fun and cute. They make great gifts or treats to share. Just check them with a toothpick too! In this post, we covered a simple and tasty pumpkin chocolate chip bread recipe. You learned about the ingredients, step-by-step instructions, and tips for perfecting your bread. We also discussed variations, storage, and answered common questions. Now you can bake with confidence! Experiment with flavors or try healthier swaps. Enjoy sharing this delicious treat with friends and family. Happy baking!

Pumpkin Chocolate Chip Bread

Indulge in the irresistible Pumpkin Chocolate Chip Delight, a perfect blend of warm spices and rich chocolate! This easy recipe guides you through creating a moist, flavorful bread that’s sure to impress. With simple ingredients like pumpkin puree and chocolate chips, it's an autumn favorite that's a hit at any gathering. Ready to bake this delicious loaf? Click through for the full recipe and tips to make it even more delightful!
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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). Grease a 9x5 inch loaf pan or line it with parchment paper for easier removal.

    In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.

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

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

          Fold in the chocolate chips and chopped walnuts (if using) until evenly distributed in the batter.

            Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

              Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil.

                Once done, remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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

                    - Presentation Tips: Slice the bread into thick pieces and serve warm with a pat of butter. Garnish with a sprinkle of cinnamon on top and a few extra chocolate chips for a lovely touch.