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To make this delicious bread, you need some key ingredients: - 1 cup pumpkin puree (canned or homemade) - 1/2 cup vegetable oil - 1 cup granulated sugar - 1/3 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips These ingredients create a moist, sweet bread with rich pumpkin flavor and chocolate goodness. To give your bread a twist, consider adding: - 1/2 cup chopped walnuts - Dried cranberries or raisins - A sprinkle of sea salt on top These additions can enhance the taste and texture of your bread. If you need swaps, here are a few options: - Use applesauce instead of oil for less fat. - Choose brown sugar for a richer taste. - Substitute gluten-free flour for a gluten-free option. These swaps keep the essence of the bread while catering to different needs. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9x5 inch loaf pan. You can grease and flour it, or use parchment paper. Parchment paper helps with easy removal later. In a large bowl, add the pumpkin puree, vegetable oil, granulated sugar, and brown sugar. Crack in the two large eggs and pour in the vanilla extract. Use a whisk to blend until smooth. This mix will give your bread its moist texture. In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and spices. This includes cinnamon, nutmeg, ginger, and salt. Sifting helps remove lumps. Gradually add the dry mix to the wet ingredients. Use a spatula to fold gently until just combined. It’s okay if there are a few lumps. Once your batter is ready, fold in the chocolate chips and walnuts if you’re using them. Transfer the batter to your prepared loaf pan. Smooth the top with a spatula. Place the pan in your oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean or with a few crumbs. Let it cool in the pan for 10 minutes, then move it to a wire rack to cool completely. To get a soft and moist loaf, I recommend these steps. First, use fresh pumpkin puree. It adds flavor and moisture. If you use canned puree, choose a brand without additives. Next, do not overmix the batter. Gently fold the wet and dry ingredients together. A few lumps are okay. This keeps the bread light and fluffy. Lastly, check for doneness early. Each oven is different, so start checking at 55 minutes. The toothpick should come out clean or with a few moist crumbs. Measuring ingredients correctly makes a big difference. For dry ingredients like flour, use a spoon to scoop it into a measuring cup. Then, level it off with a knife. Do not pack the flour down; this can add too much. For liquids, use a clear liquid measuring cup. Check the measurement at eye level for accuracy. When using brown sugar, make sure to pack it tightly into the cup. This ensures you get the right amount of sweetness. To keep your chocolate chip pumpkin bread fresh, store it in an airtight container. It stays moist for up to four days at room temperature. If you want to keep it longer, freeze it. Wrap it tightly in plastic wrap and then in foil. It can last for up to three months in the freezer. When you’re ready to eat it, thaw it in the fridge overnight. To enjoy it warm, heat slices in the microwave for about 10-15 seconds. This brings back that fresh-baked taste! {{image_4}} You can make gluten-free chocolate chip pumpkin bread easily. Use gluten-free all-purpose flour instead of regular flour. Most brands work well, but check for a blend that contains xanthan gum. This helps the bread rise and stay together. The texture may change a bit, but it will still taste great! Mixing in nuts or seeds can make your bread more fun. Try adding chopped pecans, hazelnuts, or almonds. You can also use sunflower seeds or pumpkin seeds for a crunchy bite. Just remember to keep the total amount to about half a cup. This way, the chocolate and pumpkin flavors shine through. To make this bread vegan, swap out the eggs. Use 1/4 cup of applesauce for each egg. You can also use flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use plant-based oil instead of vegetable oil if you prefer. With these simple changes, you can enjoy a delicious vegan treat! To keep your chocolate chip pumpkin bread fresh, wrap it tightly. Use plastic wrap or aluminum foil. Store it in an airtight container at room temperature. This way, it can stay soft and moist for up to three days. If you live in a humid area, the fridge may be best. Just remember, the bread can dry out in the fridge. You can freeze chocolate chip pumpkin bread for later. First, let it cool completely. Then, slice the bread for easy serving. Wrap each slice in plastic wrap and place them in a freezer bag. This helps keep them fresh. The bread can last up to three months in the freezer. When you’re ready to eat, take out a slice and thaw it at room temperature. For that fresh-out-of-the-oven taste, reheat slices in the oven. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Heat for about 10 minutes. You can also use the microwave. Heat each slice for 15-20 seconds. Keep an eye on it to avoid drying out. Add a pat of butter before serving for a rich flavor. To make pumpkin puree, start with a small pumpkin. Cut it in half and scoop out the seeds. Place the halves cut-side down on a baking sheet. Bake at 350°F for about 45 minutes. After it cools, scoop out the flesh and blend until smooth. You can also use canned pumpkin. Just make sure it is pure pumpkin, not pie filling. Yes, you can use different types of chocolate. Dark chocolate or milk chocolate chips work well. You can even chop up a chocolate bar for a chunkier texture. If you want a sweeter bread, go for milk chocolate. For a richer taste, dark chocolate is a great choice. Chocolate chip pumpkin bread can last up to five days at room temperature. Store it in an airtight container. If you want it to last longer, you can freeze it. Wrapped tightly, it keeps well for up to three months. Just remember to let it thaw before serving. Absolutely! You can add spices like allspice, cloves, or cardamom. These spices add warmth and depth to the bread. Consider using pumpkin pie spice as a blend for a fun twist. Just keep the total spice amount similar to the original recipe to maintain flavor balance. This blog post showed you how to make chocolate chip pumpkin bread. We covered the key ingredients, step-by-step instructions, and tips for the perfect texture. I shared useful storage info and fun variations like gluten-free and vegan options. Enjoying this recipe is simple. With the right steps, you can bake a treat everyone loves. Now, you can impress friends and family with your baking skills. Happy baking!

Chocolate Chip Pumpkin Bread Bakery Style

Indulge in the warm and comforting flavors of Chocolate Chip Pumpkin Bread Delight! This easy recipe combines pumpkin puree, semi-sweet chocolate chips, and a hint of spices to create a deliciously moist loaf that's perfect for fall or anytime you crave a sweet treat. Get your kitchen ready and explore how to make this delightful bread that everyone will love. Click through for full instructions and tips!
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Ingredients
  

1 cup pumpkin puree (canned or homemade)

1/2 cup vegetable oil

1 cup granulated sugar

1/3 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 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). Prepare a 9x5 inch loaf pan by greasing and flouring it, or line it with parchment paper to ensure easy removal once baked.

    In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Use a whisk to blend these ingredients together until the mixture is smooth and fully combined.

      In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. This will ensure all dry ingredients are well mixed and free of lumps.

        Gradually incorporate the dry mixture into the wet ingredients, using a spatula to fold gently until just combined. Avoid overmixing; it's okay to have a few small lumps in the batter.

          Carefully fold in the semi-sweet chocolate chips and, if desired, the chopped walnuts, ensuring they are evenly spaced throughout the batter.

            Transfer the batter into your prepared loaf pan, smoothing the top with a spatula to create an even surface.

              Place the pan in the preheated oven and bake for 55-65 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached.

                Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Afterward, gently transfer the bread to a wire rack to cool completely.

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

                    - Presentation Tips: For a delightful serving idea, slice the bread and serve it warm with a pat of butter on top or a dusting of powdered sugar for an elegant touch. Consider garnishing with a sprinkle of cinnamon or a few chocolate chips for added flair.