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To make chocolate chip pumpkin bread, gather these items: - 1 ½ cups all-purpose flour - 1 tsp baking powder - 1 tsp baking soda - ½ tsp salt - 1 tbsp pumpkin pie spice - 1 cup canned pumpkin puree - ½ cup vegetable oil - ½ cup brown sugar, packed - ½ cup granulated sugar - 2 large eggs - 1 tsp vanilla extract - ¾ cup semi-sweet chocolate chips - ¼ cup chopped walnuts (optional) These ingredients create a soft, moist bread with rich flavor. You can change this recipe to suit your taste. Here are some fun ideas: - Nuts: Swap walnuts for pecans or almonds for a different crunch. - Chocolate: Use dark chocolate chips for a deeper taste. - Spices: Try adding cinnamon or nutmeg for extra warmth. - Sweeteners: Replace brown sugar with maple syrup for a unique twist. Feel free to get creative! Here’s a quick look at the nutrition in one slice of this bread: - Calories: About 180 - Fat: 8g - Carbohydrates: 25g - Fiber: 1g - Protein: 2g This bread is a tasty treat, but enjoy it in moderation. For the full recipe, check the provided details. Start by gathering all your ingredients. You will need flour, baking powder, baking soda, salt, pumpkin pie spice, canned pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, chocolate chips, and walnuts if you like. 1. Preheat your oven to 350°F (175°C). 2. Grease a 9x5 inch loaf pan with cooking spray or butter. 3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set this bowl aside. In a large bowl, mix together the pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Stir until it looks smooth. Next, beat the eggs into this mixture one at a time. Add the vanilla extract and mix well. Now, take the dry ingredients and add them to the wet mixture. Stir gently until just mixed. Do not overmix! Finally, fold in the chocolate chips and walnuts if you chose to use them. This will give your bread a nice crunch. Pour your batter into the loaf pan. Make the top smooth with a spatula. Bake in the preheated oven for 60 to 65 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your bread is ready! Let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice the bread and serve it warm. You can dust it with powdered sugar or add whipped cream cheese for extra flavor. Store leftovers in an airtight container at room temperature for up to 3 days. Enjoy your delicious Chocolate Chip Pumpkin Bread! For the complete process, check the Full Recipe. To get a soft and moist bread, use canned pumpkin puree. It keeps the bread light. Mix the dry and wet ingredients gently. Overmixing can make it tough. I like to stir until I see no dry spots. Let your batter rest for a few minutes before baking. This helps it rise nicely. One mistake is using too much flour. Always spoon flour into your measuring cup. Don’t pack it down. Another error is baking too long. Check for doneness with a toothpick. If it comes out clean, it’s done. Also, remember to cool the bread in the pan for a short time. This step stops it from breaking apart. For a fun twist, add spices like nutmeg or cinnamon. You can also mix in dried fruit like cranberries. Pair your bread with whipped cream cheese or butter. It adds a creamy taste. A cup of coffee or tea goes well with this bread too. Each bite brings joy! For the full recipe, check the section above. {{image_2}} You can easily make a vegan version of this bread. Replace the eggs with flax eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes. Use this in place of each egg in the recipe. For the oil, you can use applesauce or coconut oil. This keeps the bread moist and adds flavor. For a gluten-free version, swap all-purpose flour for a gluten-free flour blend. Check that the blend has a binding agent, like xanthan gum. This helps keep the bread from crumbling. You can also use almond flour for a nutty flavor. Adjust the baking time slightly, as gluten-free flours may bake faster. Feel free to mix in other flavors. Add 1 teaspoon of orange zest for a fresh twist. You can also try using different spices, like nutmeg or ginger, for depth. Want a nutty crunch? Toss in ½ cup of pecans or almonds. You can even replace chocolate chips with dried cranberries for a fruity touch. Explore these variations to make your Chocolate Chip Pumpkin Bread unique! Check the Full Recipe for the base to start from. To keep your Chocolate Chip Pumpkin Bread fresh, store it in an airtight container. This will help keep out air and moisture. If you do not have an airtight container, wrap the bread tightly in plastic wrap or foil. You can leave it at room temperature for up to three days. For longer storage, put it in the fridge. This will keep it fresh for about a week. If you have leftovers, freezing is a great option. First, make sure the bread is completely cool. Then, wrap individual slices tightly in plastic wrap. Place the wrapped slices in a freezer bag or a container. Label the bag with the date. You can freeze the bread for up to three months. When you're ready to eat it, simply thaw it in the fridge overnight or on the counter for a few hours. To reheat your Chocolate Chip Pumpkin Bread, preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Bake for about 10 minutes until warm. You can also use a microwave. Heat each slice for 15 to 20 seconds. This method is faster but may make the bread a bit soft. Enjoy your warm bread with a spread of butter or cream cheese for an extra treat! Chocolate chip pumpkin bread lasts about three days at room temperature. Store it in an airtight container to keep it fresh. You can also refrigerate it, but this may change the texture slightly. If you want it to last longer, freezing is a great option. Wrap it tightly in plastic wrap, then foil. It can last up to three months in the freezer. Just let it thaw overnight in the fridge before you enjoy it again. Yes, you can use fresh pumpkin instead of canned. Start by cooking the pumpkin until it’s soft. Then, mash it well to get a smooth texture. You’ll need about two cups of fresh pumpkin for this recipe. This adds a nice homemade touch, but it requires more time. Canned pumpkin is convenient and quick, making it a popular choice. Pumpkin bread pairs well with many things. I love serving it warm with butter or cream cheese. You can also add a sprinkle of powdered sugar for a sweet touch. For a cozy feel, serve it with a warm drink like coffee or tea. If you want to elevate it, try adding a scoop of ice cream or a dollop of whipped cream on the side. These options make your pumpkin bread even more enjoyable. Throughout this blog post, we explored making delicious chocolate chip pumpkin bread. We covered the key ingredients and optional add-ins to elevate your baking. You learned step-by-step instructions, tips for the perfect texture, and common mistakes to avoid. In the end, enjoy trying different variations to suit your taste. Store any leftovers properly to keep them fresh. With these insights, you can create your own perfect loaf and impress everyone with your baking skills!

Chocolate Chip Pumpkin Bread

Indulge in the flavors of fall with this simple and tasty Chocolate Chip Pumpkin Bread recipe! Perfect for breakfast, snacks, or dessert, this moist bread is filled with rich pumpkin flavor and gooey chocolate chips. Discover easy tips for customization and get creative with add-ins like nuts and spices. Ready to bake a delightful treat that everyone will love? Click to explore the full recipe and make your kitchen smell divine!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tbsp pumpkin pie spice

1 cup canned pumpkin puree

½ cup vegetable oil

½ cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 tsp vanilla extract

¾ cup semi-sweet chocolate chips

¼ cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with cooking spray or butter.

    In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

      In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Mix well until smooth.

        Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.

          Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined (do not overmix).

            Gently fold in the semi-sweet chocolate chips and walnuts (if using) until evenly distributed.

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

                Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

                  Let the bread 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: 10 slices

                      - Presentation Tips: Slice the bread and serve warm, dusted with powdered sugar or paired with whipped cream cheese for an extra treat. Store any leftovers in an airtight container at room temperature for up to 3 days. Enjoy!