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- 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 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 These ingredients create a rich and moist bread. The pumpkin puree gives it a soft texture and a nice flavor. The sugars add sweetness, while the chocolate chips bring in a delightful burst of chocolate in every bite. - 1/2 cup chopped walnuts If you like a bit of crunch, add walnuts. They pair well with pumpkin and chocolate. You can also swap in pecans or even dried fruit if you want a twist. - For a vegan option, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). - Use coconut oil in place of vegetable oil for a richer taste. - Gluten-free flour blends can replace all-purpose flour. These swaps make the recipe more friendly for different diets. Enjoy experimenting with these substitutions to fit your needs! Start by preheating your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or oil. Then, dust it with flour. This step helps your bread slide out easily after baking. In a large bowl, add 1 cup of canned pumpkin puree. Next, pour in 1/2 cup of granulated sugar and 1/2 cup of packed brown sugar. Add 1/2 cup of vegetable oil too. Mix these ingredients until they blend smoothly. You want a nice, creamy texture. After that, crack in 2 large eggs, one at a time. Beat well after each egg. Finally, stir in 1 teaspoon of vanilla extract for added flavor. In another bowl, measure out 1 1/2 cups of all-purpose flour. Add 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and a pinch of 1/4 teaspoon of salt. Then, add the spices: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger. Whisk these dry ingredients together until they are well mixed. Now, slowly add the dry mixture to the wet mixture. Stir gently until just combined. Avoid overmixing! It’s okay if there are small lumps in the batter. Next, fold in 1 cup of semi-sweet chocolate chips. If you like, add 1/2 cup of chopped walnuts for some crunch. Pour the batter into your prepared loaf pan. Smooth the top with a spatula for an even bake. Place it in your oven and bake for 60 to 70 minutes. Check if it’s done by inserting a toothpick into the center. It should come out clean. Once baked, cool the bread in the pan for about 10 minutes. Then, move it to a wire rack to cool completely before slicing. Enjoy your delicious creation! To make the best chocolate chip pumpkin bread, follow these tips: - Always preheat your oven to 350°F (175°C). This helps the bread rise evenly. - Use fresh ingredients, especially the baking powder and baking soda. Old leavening agents can lead to dense bread. - Mix the wet and dry ingredients separately first. This ensures even blending when you combine them. - Avoid overmixing the batter. Stir until just combined to keep your bread light and fluffy. Storing your chocolate chip pumpkin bread properly is key to keeping it fresh: - Allow the bread to cool completely before storing. This prevents moisture build-up. - Wrap it tightly in plastic wrap or aluminum foil. This keeps the bread soft and moist. - For longer storage, place the wrapped bread in an airtight container. It can last up to a week at room temperature. - You can freeze the bread for up to three months. Just slice it first for easy thawing. Checking the doneness of your bread is simple: - Insert a toothpick into the center of the loaf. If it comes out clean, your bread is ready. - If the toothpick has wet batter on it, bake for a few more minutes. - Keep an eye on the baking time. Start checking at 60 minutes to avoid overbaking. - The edges should be lightly browned, and the top should spring back when gently pressed. {{image_4}} You can make a gluten-free version easily. Swap out all-purpose flour with a gluten-free blend. Look for one that works well for baking. These blends often include rice flour, tapioca flour, and xanthan gum. This mix gives you the right texture. Remember to check that your chocolate chips are gluten-free too. To make your pumpkin bread vegan, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. You can also use applesauce or banana as a substitute. Use a plant-based oil instead of vegetable oil. Make sure your chocolate chips are dairy-free to keep it vegan. Get creative with your pumpkin bread! Add in chopped nuts like walnuts or pecans for a crunch. Dried fruit, like cranberries or raisins, can add a sweet touch. You can even mix in spices like allspice or cardamom for extra flavor. Want a twist? Try adding a swirl of cream cheese for a rich, tangy taste. Each variation makes your bread unique and fun! Chocolate chip pumpkin bread tastes great on its own. But you can add toppings for fun. Try a dollop of whipped cream on a warm slice. It adds a creamy touch. You can also sprinkle some chopped nuts on top for crunch. A drizzle of caramel sauce can bring sweetness. For a twist, spread some cream cheese on top. It pairs well with the pumpkin flavor. Make your bread look pretty when you serve it. Slice it into thick pieces. Arrange the slices on a nice plate. You can add a few chocolate chips on the side for decoration. A light dusting of powdered sugar can make it look fancy. Serve it warm to give that cozy feeling. You can also place some fresh pumpkin or fall leaves around the bread for a seasonal touch. The right drink can make your chocolate chip pumpkin bread even better. A cup of hot coffee or tea works well. The warmth of the drink matches the bread's cozy taste. You can also enjoy it with a glass of cold milk. If you want something fruity, apple cider is a fun choice. For a festive touch, consider a pumpkin spice latte. These drinks pair nicely with the flavors in the bread. Store your chocolate chip pumpkin bread in an airtight container. This keeps it fresh. You can also wrap it tightly in plastic wrap. Place it in a cool, dry place. This bread stays good for about 3 to 4 days. If you want to keep it longer, consider freezing it. Yes, you can freeze this bread. Make sure it cools completely first. Wrap the bread tightly in plastic wrap. Then, place it in a freezer bag. Label the bag with the date. It can last up to 3 months in the freezer. When you're ready, thaw it in the fridge overnight. If you need an egg substitute, try using applesauce. Use 1/4 cup of applesauce for each egg. You can also use mashed banana, yogurt, or flaxseed meal. For flaxseed, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit until it thickens. To avoid dense pumpkin bread, don't overmix the batter. Mix just until the flour is combined. Make sure your baking soda and powder are fresh. They help the bread rise. Also, use room temperature ingredients for better mixing. Yes, you can use fresh pumpkin. Cook it until soft, then puree it. Drain excess water to avoid a soggy bread. Fresh pumpkin may change the texture slightly, but it adds great flavor. You learned how to make delicious chocolate chip pumpkin bread. We covered the key ingredients and substitutes for diets. You saw step-by-step instructions to bake the perfect loaf. I shared tips for storage and freshness, plus creative variations. Finally, I highlighted serving ideas and answered common questions. Now, I hope you feel ready to bake and enjoy this tasty treat! You'll impress friends with your skills and flavors.

Chocolate Chip Pumpkin Bread

Experience the sweet and cozy flavors of fall with this Pumpkin Spice Bliss Chocolate Chip Bread! This easy-to-follow recipe combines rich pumpkin puree with delicious chocolate chips for a treat that's perfect for any gathering or a quiet afternoon at home. Just mix, bake, and enjoy! Click through to discover how to create your own slice of pumpkin spice heaven today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup packed brown sugar

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
 

Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan to ensure easy removal of the bread once baked.

    In a large mixing bowl, combine the pumpkin puree, granulated sugar, packed brown sugar, and vegetable oil. Mix these ingredients together thoroughly until you achieve a smooth and well-combined mixture.

      Add the two large eggs to the bowl, incorporating them one at a time. Be sure to beat well after each addition to ensure a uniform blend. Stir in the vanilla extract for a lovely aroma and flavor.

        In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. This will ensure that the leavening agents and spices are evenly distributed throughout the flour.

          Gradually introduce the dry mixture into the pumpkin mixture. Stir gently until just combined, being careful not to overmix; a few small lumps are perfectly fine for a tender bread.

            Carefully fold in the semi-sweet chocolate chips and chopped walnuts (if you choose to include them), ensuring they are evenly distributed throughout the batter.

              Pour the pumpkin-chocolate batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.

                Bake in your preheated oven for 60 to 70 minutes. The bread is done when a toothpick inserted into the center comes out clean, so keep an eye on it towards the end of baking time.

                  Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

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

                      - Presentation Tips: For an appealing serve, slice the bread into thick pieces and serve warm. A delightful dollop of whipped cream on the side or a light dusting of powdered sugar can take this cozy treat to the next level! Enjoy!