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To make your chocolate chip pumpkin bread, gather these simple ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil - 1 cup pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - 1 cup chocolate chips - ½ cup chopped walnuts (optional) You'll notice this recipe uses pumpkin puree, not pumpkin pie filling. The puree gives the bread a rich flavor and moist texture. I love how the spices blend in to create that warm, cozy taste. Feel free to play with the ingredients. For example, you can swap in different types of sugar. You can also add nuts for crunch. Just remember, the chocolate chips are the star here! For the full recipe, you can find it above. Let’s get baking! - Preheat the oven to 350°F (175°C). - Prepare a 9x5-inch loaf pan with grease or parchment paper. - In a medium bowl, whisk together: - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger This will mix the dry ingredients well. It helps create a light bread with great flavor. - In a larger bowl, mix: - ½ cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil Use a whisk or mixer to make this smooth. Next, add: - 1 cup pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract Mix well until everything blends into a creamy batter. - Gradually add the dry mix into the wet mix. Stir gently. - Fold in: - 1 cup chocolate chips - ½ cup chopped walnuts (optional) Make sure the chocolate chips and walnuts are evenly spread in the batter. - Pour the batter into the loaf pan. Smooth the top with a spatula. - Bake for 60-70 minutes. - To check if it’s done, insert a toothpick. It should come out clean or have a few moist crumbs. For the full recipe, refer to the earlier section. Enjoy baking this delightful treat! To keep your chocolate chip pumpkin bread light and fluffy, avoid overmixing. When you mix the wet and dry ingredients, stir gently. Overmixing can make the bread dense. Aim for just a few strokes until you don't see flour streaks. This simple step will make a big difference. For the richest taste, use fresh pumpkin puree. It gives the bread a natural sweetness and depth. If you use canned pumpkin, make sure it's pure pumpkin puree. Avoid pumpkin pie filling, as it has added sugars and spices that may change your bread's flavor. For a stunning presentation, slice the bread into thick pieces. Arrange them on a rustic wooden board. Dust the top with powdered sugar for a pretty finish. Serve with a dollop of whipped cream or a scoop of vanilla ice cream. This adds a creamy touch that complements the pumpkin and chocolate. {{image_4}} You can make this bread even better by adding nuts. Walnuts or pecans bring extra crunch and flavor. Just chop them up and fold them into the batter with the chocolate chips. This gives each bite a delightful texture. Want a gluten-free version? No problem! Simply swap out the all-purpose flour for a gluten-free blend. Many brands work well for baking. Just check that it includes xanthan gum for the best results. This way, everyone can enjoy a slice of this tasty bread. Feel like trying something new? Mix in dried cranberries for a fruity kick. You can also add a bit of orange zest. This will brighten the flavor and add a nice aroma. Both of these options make your chocolate chip pumpkin bread unique and fun to share. For the full recipe, check out the details above. Keep your chocolate chip pumpkin bread in an airtight container at room temperature. It stays fresh for up to 3 days. This will help keep the bread moist and tasty. If you notice any mold, discard it right away. You can freeze the bread for later enjoyment. Wrap it tightly in plastic wrap and then in foil. It will stay good for up to 3 months. This is a great way to save some for a busy day. Just remember to label it with the date. When you’re ready to eat your frozen bread, thaw it overnight in the refrigerator. This helps keep the texture nice. Once it’s thawed, you can slice and serve it as you like. Enjoy your delicious treat! Yes, it’s best to use pumpkin puree not pumpkin pie filling. Pumpkin puree gives the bread a rich and natural flavor. Ensure you check the label. You want plain pumpkin puree for the best results. Use a toothpick; it should come out clean or with a few moist crumbs. Insert it into the center of the bread. If it comes out clean, your bread is ready. This simple test helps avoid underbaking. Use flaxseed meal or applesauce for a vegan option. For one egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. Applesauce can also replace eggs and add moisture. Yes, it can be made a day in advance for better flavors. The bread tastes even better after sitting. Store it in an airtight container. This allows the spices to blend and enhance the taste. It contains pumpkin which is nutritious, but moderate consumption is recommended. Pumpkin is full of fiber and vitamins. Still, remember the sugars and fats in the recipe. Enjoy this treat in moderation for a balanced diet. You now have all the steps to make delicious chocolate chip pumpkin bread. We covered the ingredients, mixing methods, and baking tips. Remember, using fresh pumpkin puree and avoiding overmixing keeps your bread fluffy. You can even adapt the recipe to fit your taste. Whether you eat it warm or freeze it for later, this bread is sure to please. Enjoy sharing your creation with friends and family!

Chocolate Chip Pumpkin Bread

Indulge in the fall flavors with this Pumpkin Spice Chocolate Chip Delight! This moist, sweet loaf combines warm spices and rich chocolate, making it a perfect treat for any occasion. With easy-to-follow steps and simple ingredients, you can create a mouthwatering dessert that will impress everyone. Click through to discover the full recipe and enjoy a slice of this autumn dream that will warm your heart and home!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

1 cup pumpkin puree (not pumpkin pie filling)

2 large eggs

1 teaspoon vanilla extract

1 cup chocolate chips

½ cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it lightly or lining it with parchment paper to prevent sticking.

    In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until they are thoroughly blended. This will ensure an even distribution of the leavening agents and spices in your loaf.

      In a larger mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Use a hand mixer or whisk to mix these ingredients together until you achieve a smooth and creamy consistency.

        To the sugar and oil mixture, add the pumpkin puree, eggs, and vanilla extract. Mix everything together until all the ingredients form a uniform and smooth batter.

          Gradually add the dry ingredient mixture into the wet mixture, stirring gently until there are no visible flour streaks. Take care not to overmix, as this can lead to a denser loaf.

            Carefully fold in the chocolate chips and walnuts (if using) into the batter, ensuring they are evenly distributed without vigorous mixing.

              Pour the prepared batter into the lined or greased loaf pan, using a spatula to smooth the top for an even bake.

                Place the loaf pan in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.

                  After baking, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Carefully transfer the loaf onto a wire rack to cool completely before slicing.

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

                      - Presentation Tips: Slice the loaf into thick pieces and arrange on a rustic wooden board. Dust with powdered sugar and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.