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- 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) You need a few simple items for this tasty bread. Each ingredient plays a key role. The pumpkin puree gives moisture and flavor. The sugars add sweetness and a nice texture. The oils help keep the bread soft. Using fresh eggs makes the bread fluffier. Vanilla extract adds a lovely aroma. The flour binds everything together. Baking soda and powder help it rise. Spices like cinnamon, nutmeg, and ginger give warmth and depth. Salt enhances all the flavors. Chocolate chips make every bite rich and sweet. If you want a crunch, add walnuts, but this is optional. - 1 cup = 8 fluid ounces - 1/2 cup = 4 fluid ounces - 1 teaspoon = 5 milliliters - 1/2 teaspoon = 2.5 milliliters These conversions help if you need different amounts. Always measure carefully for the best results. Choose high-quality pumpkin puree. Canned is easy, but check for pure pumpkin. For sugars, use granulated and packed brown sugar for the best taste. Pick light vegetable oil for a neutral flavor. Always use fresh eggs. When you buy spices, check the date for freshness. For chocolate chips, semi-sweet gives a good balance of sweet and rich. If you add walnuts, look for fresh ones without bitterness. Using quality ingredients makes your chocolate chip pumpkin bread shine. First, set your oven to 350°F (175°C). This is the perfect heat for baking. While it warms up, grab a 9x5 inch loaf pan. Grease it well with butter or oil, then dust it with flour. This helps the bread slide out easily later. In a large mixing bowl, add 1 cup of canned pumpkin puree. Next, pour in 1/2 cup of granulated sugar and 1/2 cup of brown sugar. Then, add 1/2 cup of vegetable oil. Use a whisk or spoon to mix these together until the blend is smooth. Now, crack in 2 large eggs, adding them one at a time. Beat well after each egg. Finally, stir in 1 teaspoon of vanilla extract for a lovely flavor. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of baking powder. Then, add 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Mix well until combined. Slowly add this dry mix to your pumpkin mixture. Stir gently until just combined. Be careful not to overmix, as this can make your bread tough. Fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of chopped walnuts if you'd like some crunch. Now, pour your batter into the prepared loaf pan. Smooth the top with a spatula. Place it in the oven and bake for about 60 to 70 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your bread is ready. After baking, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step is important for the right texture. Once cooled, slice the bread and enjoy it on its own or with whipped cream on top. Mixing too much can hurt the texture of your bread. When you add dry ingredients to the wet mix, stir gently. Stop as soon as you see no dry flour. This helps keep your bread soft and fluffy. You can make some simple swaps for a healthier loaf. Use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. You can also try using honey or maple syrup in place of granulated sugar. This adds a nice flavor and can be healthier. To keep the bread moist, start with good pumpkin puree. Canned pumpkin works well, but make sure it’s pure and not pie filling. Adding a bit of yogurt or applesauce can boost moisture too. This keeps each slice delicious and soft. {{image_2}} You can make this bread gluten-free easily. Just swap the all-purpose flour for a gluten-free blend. Make sure the blend has xanthan gum. This helps mimic the texture of regular flour. The taste will still be rich and delicious. Your friends and family won't even know it's gluten-free! To make this recipe dairy-free, use a plant-based milk instead of regular milk. You can also choose dairy-free chocolate chips. Almond milk or oat milk work well. This way, you can enjoy every bite without any dairy. The bread remains moist and flavorful, just like the original. Feel free to get creative with your bread! You can add nuts, like walnuts or pecans, for extra crunch. Dried fruits, such as cranberries or raisins, add a nice sweetness. If you want a spicier kick, add more ground ginger or even a pinch of cloves. For a chocolate lover's dream, double the chocolate chips! Each of these twists makes the bread unique and fun to enjoy. To keep your chocolate chip pumpkin bread fresh, wrap it tightly in plastic wrap. You can also use aluminum foil. Store it at room temperature for up to three days. If you want it to last longer, place it in the fridge. But remember, cold storage may change the bread's texture slightly. If you need to store it for more than a few days, freezing is the best choice. First, let the bread cool completely. Then, wrap it tightly in plastic wrap. Place it in a freezer bag or an airtight container. The bread will stay good for up to three months in the freezer. When ready to eat, just thaw it in the fridge overnight. To reheat your chocolate chip pumpkin bread, slice it into pieces. You can warm it in the oven at 350°F for about 10 minutes. If you prefer, use the microwave. Heat each slice for 15-20 seconds. Enjoy your warm bread with a spread of butter or cream cheese! To check if your bread is done, use a toothpick. Insert it into the center of the bread. If it comes out clean, the bread is ready. You can also gently press the top. If it springs back, it’s done. A golden-brown color on top is another sign. Yes, you can use fresh pumpkin! Start by roasting the pumpkin until it’s soft. Scoop out the flesh and mash it well. Make sure to measure out one cup of the mashed pumpkin. Fresh pumpkin can taste sweeter and richer than canned. Chocolate chip pumpkin bread tastes great on its own. You can add a dollop of whipped cream or a sprinkle of powdered sugar. It pairs well with coffee or tea. You could also serve it with cream cheese spread for a nice twist. This article covered how to make tasty chocolate chip pumpkin bread. We went through the ingredients, measurements, and detailed steps for baking. I shared tips to improve your bread and ways to store it. You now know how to add your own twist and variations. Baking can be fun and easy with the right guidance. Enjoy this warm treat anytime, and feel proud of your creation! Explore the flavors and share your results with others.

Chocolate Chip Pumpkin Bread

Indulge in the cozy flavors of fall with this Pumpkin Spice Bliss Chocolate Chip Bread! This delicious recipe combines the rich taste of pumpkin puree, warm spices, and gooey chocolate chips for a delightful treat. Perfect for breakfast, dessert, or a snack, this bread is easy to make and sure to impress. Click through to explore the full recipe and bring a slice of pumpkin spice heaven to your kitchen!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

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

      Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

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

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

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

              Pour the batter into the prepared loaf pan and smooth 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.

                  Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 10 slices

                      - Presentation Tips: Slice the bread and serve warm with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch!