Pumpkin Spice Delight Chocolate Chip Bread

$- 1 ¾ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ cup unsalted butter, softened - 1 cup granulated sugar - ½ cup light brown sugar, packed - 2 large eggs, at room temperature - 1 cup canned pure pumpkin puree - 1 teaspoon pure vanilla extract - 1 cup chocolate chips (milk or dark) - ½ cup chopped walnuts (optional) If you need to convert measurements, here are some simple tips: - 1 cup = 240 milliliters - ½ cup = 120 milliliters - 1 teaspoon = 5 milliliters - 1 tablespoon = 15 milliliters Using these conversions can help if you lack measuring tools. If you lack an ingredient, you can make easy swaps: - Use whole wheat flour instead of all-purpose for added fiber. - Substitute coconut oil for unsalted butter for a dairy-free option. - Replace granulated sugar with coconut sugar for a lower glycemic index. - You can skip walnuts if you prefer a nut-free bread. These swaps keep the recipe tasty and fun! {{ingredient_image_2}} Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan. Dust the pan with flour to stop the bread from sticking. This step is key for a smooth removal after baking. In a medium bowl, whisk together these dry ingredients: - 1 ¾ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger Make sure everything is well mixed. This blend adds flavor and helps the bread rise. In a large bowl, cream together: - ½ cup unsalted butter, softened - 1 cup granulated sugar - ½ cup light brown sugar, packed Use an electric mixer for about 3-4 minutes. The mixture should turn light and fluffy. This step adds air to your bread, making it soft. Add two large eggs one by one, mixing well after each. Then, stir in: - 1 cup canned pure pumpkin puree - 1 teaspoon pure vanilla extract Mix until smooth. The pumpkin gives moisture, and the vanilla adds flavor. Now, gently fold the dry mixture into the wet mixture. Use a spatula to combine them well. Be careful not to overmix. This keeps your bread light and fluffy. Next, fold in: - 1 cup chocolate chips - ½ cup chopped walnuts (optional) Make sure to distribute them evenly through the batter. This step adds sweet and crunchy bites. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Place it in the oven and bake for 60-70 minutes. Check if it’s done by inserting a toothpick into the center. If it comes out clean, it’s ready! After baking, let the bread cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely. For a lovely presentation, slice the bread and serve it warm. Add a dusting of powdered sugar or a dollop of whipped cream for extra delight. Enjoy your tasty creation! To make your chocolate chip pumpkin bread moist, use canned pumpkin puree. It adds moisture and flavor. Always use softened butter for better mixing. Cream it with sugars until fluffy. This step adds air, which keeps the bread light. Avoid overmixing when you combine wet and dry ingredients. Overmixing can lead to a dense loaf. Also, let the bread cool in the pan for a bit. This helps keep it moist as it cools. For even baking, preheat your oven correctly. Set it to 350°F (175°C) before you start mixing. Prepare your loaf pan by greasing and flouring it. This prevents sticking and helps the bread rise evenly. Pour the batter into the pan and smooth the top. This way, the bread bakes uniformly. Use a toothpick to check doneness. Insert it into the center; it should come out clean when the bread is ready. To boost flavor, use fresh spices like ground cinnamon, nutmeg, and ginger. Fresh spices pack more punch than old ones. You can also add vanilla extract for a warm aroma. Consider adding chopped walnuts for a nutty crunch. If you love chocolate, use dark chocolate chips. They add a rich taste and contrast to the pumpkin. For a delightful finish, dust your slices with powdered sugar before serving. Pro Tips Use Room Temperature Ingredients: Allow your eggs and butter to come to room temperature before mixing. This helps create a smoother batter and improves the loaf's texture. Don’t Overmix the Batter: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough bread, so be gentle! Check for Doneness: Since ovens can vary, start checking your bread a few minutes before the recommended baking time. Insert a toothpick into the center; if it comes out clean, your bread is ready! Storage Tips: To keep your bread moist, wrap it tightly in plastic wrap or store it in an airtight container. It can also be frozen for up to three months! {{image_4}} To make vegan chocolate chip pumpkin bread, swap out the eggs and butter. Use flax eggs instead. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Replace the butter with a neutral oil like canola or melted coconut oil. This keeps the texture soft and moist. Use vegan chocolate chips for a fully plant-based treat. For a gluten-free version, replace the all-purpose flour with a gluten-free blend. Look for blends that include xanthan gum, as this helps mimic the texture of wheat flour. Make sure all other ingredients are gluten-free as well. This way, everyone can enjoy this tasty bread without worry. You can play with flavors in your chocolate chip pumpkin bread. Try adding different spices like allspice or cloves for a unique twist. You can also mix in chopped pecans or almonds for a nutty crunch. For a fun touch, try adding a swirl of cream cheese or nut butter in the batter before baking. To keep your chocolate chip pumpkin bread fresh, store it in an airtight container. This helps maintain its moisture and flavor. You can also wrap it tightly in plastic wrap. Place the wrapped loaf in a cool, dark place. For best taste, enjoy it within 3 to 5 days. If you want to save some for later, freezing works great. Wrap the cooled bread tightly in plastic wrap. Then, place the wrapped loaf in a freezer bag. Make sure to remove as much air as possible. You can freeze it for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. To reheat your bread, preheat your oven to 350°F (175°C). Place the bread on a baking sheet. Heat it for about 10-15 minutes until warm. If you like, you can also use a microwave. Just heat a slice for about 15-20 seconds. Enjoy your warm, delicious bread! Yes, you can use fresh pumpkin instead of canned puree. Just cook and mash the pumpkin first. This adds a lovely freshness to your bread. Use about 1 cup of fresh pumpkin for this recipe. Chocolate Chip Pumpkin Bread lasts about 3 to 5 days when stored at room temperature. Keep it in an airtight container to maintain its moisture. If you want it to last longer, consider refrigerating it. Absolutely! You can make mini loaves using this recipe. Just adjust the baking time to about 30 to 40 minutes. Check with a toothpick to ensure they are done. You can serve this bread with many treats. I love it with whipped cream or cream cheese spread. It also pairs well with a hot cup of coffee or tea. You now have all you need to bake delicious Chocolate Chip Pumpkin Bread. We covered ingredients, measurement tips, and substitutions. Step-by-step instructions help you mix and bake with ease. Tips for moisture and flavor enhance your bread. You can try variations like vegan or gluten-free too. Don't forget to store any leftovers properly for later enjoyment. Baking should be fun and creative. Enjoy your tasty creations with family and friends.$

Pumpkin Spice Delight Chocolate Chip Bread

A delightful blend of pumpkin and spices, this chocolate chip bread is perfect for fall.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 10

Total Time 1 30

Course Dessert

Cuisine American

Servings 10

Calories 200 kcal

Ingredients

1.75 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon baking powder
0.5 teaspoon salt
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.5 teaspoon ground ginger
0.5 cups unsalted butter, softened to room temperature
1 cups granulated sugar
0.5 cups light brown sugar, packed
2 large eggs, at room temperature
1 cups canned pure pumpkin puree
1 teaspoon pure vanilla extract
1 cups chocolate chips
0.5 cups chopped walnuts (optional, for added crunch)

Instructions

Preheat the oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it lightly and sprinkling flour to prevent sticking.
Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined. Set this bowl aside for now.
Cream the sugars and butter: In a large mixing bowl, use an electric mixer to cream the softened butter with the granulated and brown sugars. Mix for about 3-4 minutes until the mixture is light and fluffy, which introduces air for a better texture.
Incorporate eggs and pumpkin: Add the eggs to the butter mixture one at a time, mixing thoroughly after each addition. Then, blend in the pumpkin puree and vanilla extract until the mixture is smooth and fully combined.
Combine wet and dry ingredients: Gradually fold the dry ingredient mixture into the wet ingredients. Use a spatula to stir gently just until everything is combined. Take care not to overmix, as this could lead to a denser loaf.
Add chocolate chips and walnuts: Gently fold in the chocolate chips and chopped walnuts, ensuring they are evenly dispersed throughout the batter.
Prepare for baking: Pour the batter into the prepared loaf pan, using a spatula to smooth the top for an even bake.
Bake to perfection: Place the loaf pan in the preheated oven and bake for 60-70 minutes. The bread is ready when a toothpick inserted into the center comes out clean.
Cool down: After baking, let the bread cool in the pan for approximately 10 minutes. Afterward, carefully transfer it to a wire rack to cool completely.

Notes

For a delightful presentation, slice the bread and arrange it on a beautiful serving platter. Dust with powdered sugar, and serve warm with a generous dollop of whipped cream on the side for a touch of indulgence!

Keyword bread, chocolate chip, dessert, fall, pumpkin