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To make Chocolate Chip Pumpkin Bread, you need simple and tasty ingredients. Here’s the list: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar, tightly packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon fine sea salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1 cup semi-sweet chocolate chips - Optional: 1/2 cup finely chopped nuts (walnuts or pecans) Using canned pumpkin puree makes this recipe easy. It adds moisture and flavor. The vegetable oil keeps the bread soft and tender. Both sugars give a lovely sweetness. Eggs add richness and help bind the ingredients. Vanilla extract provides a warm aroma. All-purpose flour gives structure to the bread. Baking soda and baking powder help it rise. Spices like cinnamon, nutmeg, and ginger bring warmth and depth. Semi-sweet chocolate chips add sweetness and a rich chocolate flavor. If you like, you can add nuts for extra crunch. Each ingredient plays an important role. Together, they create a delicious treat perfect for fall! {{ingredient_image_2}} First, heat your oven to 350°F (175°C). This step helps the bread bake evenly. Next, lightly grease a 9x5 inch loaf pan with vegetable oil. You can also line it with parchment paper. This makes removing the bread easier later. In a large mixing bowl, 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. Use a whisk or electric mixer to blend these ingredients. Mix until the batter is smooth and uniform. This mix gives the bread its rich flavor. Now, add 2 large eggs one at a time. Make sure to mix well after each egg. This step ensures a good texture. Then, add 1 teaspoon of pure vanilla extract. Mix until everything is combined. The vanilla adds a lovely aroma. In a separate medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of fine sea salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. This helps blend the dry ingredients and avoid lumps. Carefully add the dry mixture to the wet ingredients. Use a spatula to fold gently. Mix until just combined; a few lumps are okay. Avoid overmixing, as this can make the bread tough. Pour the batter into your prepared loaf pan. Smooth the top with a spatula for even baking. Place it in the preheated oven. Bake for 55-65 minutes. Check doneness by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, your bread is ready. After baking, remove the bread from the oven. Let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack. Allow it to cool completely. This cooling step enhances the texture and flavor of your bread. To make your chocolate chip pumpkin bread moist, use a good amount of pumpkin puree. I recommend one cup. This helps create a soft texture. Pair this with half a cup of vegetable oil. The oil keeps the bread rich and prevents it from drying out. Together, these ingredients make a perfect balance for a moist loaf. You can add your favorite spices to make this bread your own. Besides cinnamon, try using nutmeg and ginger for warmth. You can also mix in nuts, like walnuts or pecans, for crunch. If you love a little spice, add a pinch of ground cloves. Each choice brings a new twist to this classic recipe. Serving your bread well makes it even more special. Slice it while warm for the best taste. A pat of buttery spread on top adds richness. For a pretty touch, dust the slices with powdered sugar. You can also sprinkle more chocolate chips on top before baking. This makes for a delightful crust and extra chocolatey bites. Pro Tips Use Fresh Spices: Ensure your ground spices like cinnamon, nutmeg, and ginger are fresh for the best flavor. Old spices can lose potency and affect the taste of your bread. Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense texture instead of a light and fluffy loaf. Check for Doneness: Use a toothpick to test for doneness. If it comes out clean or with a few moist crumbs, your bread is ready. Avoid opening the oven too soon to maintain temperature. Experiment with Add-ins: Feel free to add different mix-ins like dried cranberries, chocolate chunks, or even a swirl of cream cheese for a unique twist on this recipe. {{image_4}} To make chocolate chip pumpkin bread without nuts, simply skip the optional nuts. The bread will still be moist and tasty. You can add extra chocolate chips or even some seeds for a crunch. Sunflower seeds or pumpkin seeds work well. They add a nice texture without the nutty flavor. Chocolate chips come in many forms. You can use dark chocolate chips for a richer taste. They add a bittersweet flavor that balances the sweetness of the bread. If you prefer a lighter taste, try white chocolate chips. They create a sweet contrast with the spices in the bread. Mixing different types of chocolate can also add fun flavors. If you want to cut back on sugar, you can use less brown sugar or granulated sugar. You can also swap some of the oil for applesauce or Greek yogurt. This change keeps the bread moist while lowering the fat content. For a gluten-free option, use almond flour or a gluten-free blend instead of all-purpose flour. These small changes make the bread healthier without losing taste. Store your chocolate chip pumpkin bread at room temperature in an airtight container. This keeps it fresh for several days. If you live in a warm area, refrigeration is a good choice. It can help prevent spoilage. However, cold storage may dry out the bread a bit. To freeze your pumpkin bread, wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag or container. This helps keep out air and moisture. You can freeze it for up to three months. When ready to enjoy, let it thaw in the fridge overnight. You can also warm slices in the microwave or toaster for a fresh taste. When stored properly, chocolate chip pumpkin bread stays fresh for about five days at room temperature. If you refrigerate it, it can last about a week. If frozen, it’s best to enjoy it within three months for the best flavor and texture. Proper storage helps maintain its moistness and rich taste. Yes, you can use fresh pumpkin! Start by roasting a pumpkin. Cut it in half and scoop out the seeds. Place the halves face down on a baking sheet. Roast at 400°F (200°C) for about 40 minutes. After it cools, scoop the flesh into a bowl and mash it until smooth. You need 1 cup of fresh pumpkin puree for the recipe. This option gives a great flavor and freshness. To check if your bread is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. If you see wet batter, bake it a bit longer. The top should look golden brown, and the edges may pull away from the pan slightly. Yes, you can substitute the eggs for a vegan option. 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 to thicken. Both options work well and keep the bread moist. Yes, you can make this recipe gluten-free. Use a 1:1 gluten-free flour blend instead of all-purpose flour. Brands like Bob's Red Mill or King Arthur Flour work great. Make sure to check that the baking soda and baking powder are gluten-free as well. This way, everyone can enjoy this tasty treat! You learned how to make delicious pumpkin bread with simple ingredients. Following the steps ensures your bread is moist and flavorful. Remember to personalize it with your favorite spices or nuts. Pay attention to storage tips to keep it fresh. This easy recipe lets you enjoy homemade goodness anytime. Now, it's time to bake and enjoy your tasty creation!

Chocolate Chip Pumpkin Bread with a Twist

A deliciously moist pumpkin bread infused with chocolate chips and warm spices, perfect for fall.
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 canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup brown sugar, tightly packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup finely chopped nuts (optional, walnuts or pecans)

Instructions
 

  • Preheat the Oven: Heat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan with some oil or line it with parchment paper for easier removal later.
  • Mix Wet Ingredients: In a large mixing bowl, add the pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Use a whisk or electric mixer to blend thoroughly until the mixture is smooth and uniform.
  • Incorporate the Eggs: Add the eggs one at a time, ensuring each egg is fully incorporated into the batter before adding the next. Follow with the vanilla extract, mixing until well combined.
  • Prepare the Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, sea salt, cinnamon, nutmeg, and ginger until fully blended to avoid any lumps.
  • Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, folding gently with a spatula until just combined. Take care not to overmix; a few lumps are perfectly fine.
  • Add Chocolate & Nuts: Carefully fold in the semi-sweet chocolate chips and the optional chopped nuts until evenly distributed.
  • Transfer to Pan: Pour the batter into the prepared loaf pan. Use a spatula to smooth the top for an even bake.
  • Bake: Place the loaf pan in the preheated oven and bake for 55-65 minutes. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter.
  • Cool: After baking, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.

Notes

For an inviting presentation, slice the bread while still warm and serve it with a pat of buttery spread. Dust with powdered sugar for extra appeal.
Keyword chocolate chips, fall baking, pumpkin bread