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- 1 ¾ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ cup unsalted butter, softened - 1 cup granulated sugar - ½ cup brown sugar, packed - 2 large eggs - 1 cup canned pure pumpkin puree - 1 teaspoon vanilla extract - 1 cup chocolate chips (milk or dark) - ½ cup chopped walnuts (optional) Gathering the right ingredients is key to making a great chocolate chip pumpkin bread. First, I use all-purpose flour as the base. It gives the bread its nice structure. Baking soda and baking powder help it rise. Salt brings out the flavors, while spices like cinnamon, nutmeg, and ginger add warmth and depth. For the rich texture, I use softened unsalted butter. The mix of granulated sugar and brown sugar gives a sweet, caramel-like taste. Eggs help bind everything together, while pumpkin puree keeps the bread moist. The magic touch comes from vanilla extract and chocolate chips. I often choose dark chocolate for a bold taste. If you enjoy a bit of crunch, add chopped walnuts. They give a nice contrast to the soft bread. These ingredients work together to create a delicious fall delight that you will love. {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Grease and flour a 9x5 inch loaf pan. Start by setting your oven. This step is key to baking your bread evenly. Greasing and flouring the pan ensures the bread does not stick. - Whisk together flour, baking soda, baking powder, salt, and spices. In a medium bowl, mix the dry ingredients. Use a whisk to combine them well. This helps distribute the baking soda and spices evenly. - Combine softened butter with granulated and brown sugars. In a large bowl, blend the softened butter with both sugars. Mix until it becomes light and fluffy. This usually takes about 3-4 minutes. - Add eggs, pumpkin puree, and vanilla extract into the batter. One at a time, add the eggs to your mixture. Mix well after each addition. Then add the pumpkin puree and vanilla. Stir until everything is combined. - Gradually mix dry ingredients with wet ingredients without overmixing. Now, slowly add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix; this keeps the bread light. - Fold in chocolate chips and optional walnuts before baking. Finally, fold in your chocolate chips and walnuts if you want them. Make sure they spread evenly in the batter. Pour the batter into your pan and smooth the top. Then, bake for 60-70 minutes. Check with a toothpick to see if it’s done. To make sure your chocolate chip pumpkin bread turns out light and fluffy, avoid overmixing. When you add the dry ingredients to the wet, stir gently. This keeps the bread airy. Also, use room temperature ingredients. Soft butter and eggs mix better, giving you a smooth batter. To test if your bread is done, insert a toothpick in the center. If it comes out clean, your bread is ready. Remember, all ovens are different. You may need to adjust the baking time. Keep an eye on your bread as it bakes. Serving chocolate chip pumpkin bread can be as fun as making it. Slice the bread and arrange it on a nice platter. Dust it with powdered sugar for a sweet touch. You can also add a dollop of whipped cream on the side. This makes it look fancy and taste even better! Pro Tips Use Fresh Spices: For the best flavor, use fresh ground spices instead of pre-ground ones. This will enhance the taste of your bread significantly. Check Doneness with a Toothpick: Insert a toothpick in the center of the bread; if it comes out clean, your bread is ready. This ensures you avoid overbaking. Cool Properly: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. This prevents it from becoming soggy. Experiment with Add-ins: Feel free to add dried fruits or different nuts to the batter for a unique twist on flavor and texture. {{image_2}} You can make your chocolate chip pumpkin bread even better with nuts and spices. Adding nuts like pecans or almonds gives a nice crunch. They add flavor and texture to each bite. Just chop them up and fold them into the batter. You can also play with spices. Instead of just cinnamon, try cloves or allspice. These spices can add warmth and depth. A little extra spice can really change the flavor. If you need to make dietary changes, there are great options. You can use gluten-free flour instead of all-purpose flour. Look for a blend that works well for baking. This way, you can still enjoy this tasty bread. For vegan options, swap the eggs with flaxseed meal or applesauce. Use coconut oil or vegan butter in place of regular butter. These changes keep the bread moist and delicious without using animal products. Enhancing the flavor can make your pumpkin bread even tastier. You can add cranberries or raisins for a fruity twist. These ingredients bring sweetness and extra moisture. If you want to change the chocolate chips, try white chocolate or caramel. These swaps can give a whole new taste. They add a fun surprise to each slice, making it even more special. To keep your chocolate chip pumpkin bread fresh, store it at room temperature. Wrap the bread tightly in plastic wrap or aluminum foil. This method keeps the bread soft and moist. Make sure to place it in a cool, dry place away from sunlight. If you want to keep it longer, store it in the fridge. This will extend its life by several days. Just remember to wrap it well to prevent it from drying out. Freezing is a great option if you want to save some bread for later. First, slice the bread into individual pieces. This makes it easier to take out only what you need. Wrap each slice in plastic wrap, then place them in a freezer bag. Be sure to remove as much air as possible to prevent freezer burn. You can freeze the bread for up to three months. When you're ready to eat it, thaw the slices in the fridge overnight. After freezing, you can refresh your chocolate chip pumpkin bread. To do this, preheat your oven to 350°F (175°C). Place the slices on a baking sheet and warm them for about 10 minutes. This will bring back some of that fresh-baked taste. You can serve the bread chilled or at room temperature. For a special touch, add a dollop of whipped cream or a sprinkle of powdered sugar. Enjoy your tasty treat any way you like! Chocolate chip pumpkin bread can last for about 3 to 4 days at room temperature. Keep it in an airtight container to keep it fresh. If you refrigerate it, it can last up to a week. However, the bread may dry out a bit in the fridge. It’s best to enjoy it fresh! Yes, you can use fresh pumpkin! To prepare fresh pumpkin puree, start by cutting a pumpkin in half. Remove the seeds and strings. Roast the halves at 350°F (175°C) for about 45 minutes. Once soft, scoop the flesh out and blend it until smooth. This gives your bread a rich, fresh flavor. If you want to change things up, try using butterscotch chips or white chocolate chips. You can also add dried fruits like cranberries or raisins for a sweet twist. Nuts can add crunch, too. Think about using walnuts or pecans for extra flavor. Absolutely! To make gluten-free chocolate chip pumpkin bread, use a gluten-free all-purpose flour blend. Brands like Bob's Red Mill or King Arthur Flour work well. Just check that the blend has xanthan gum, which helps with texture. Enjoy the same great taste without the gluten! You now know how to make a delicious chocolate chip pumpkin bread. Remember to use fresh spices and room temperature ingredients for the best taste. Don't hesitate to try different variations and toppings to make it your own. Proper storage will keep your bread fresh, so follow those tips carefully. Baking is fun, and sharing this treat will bring joy to others. Enjoy your baking adventure and the tasty results!

Pumpkin Spice Delight Chocolate Chip Bread

A deliciously spiced bread with chocolate chips and a hint of pumpkin.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1.75 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 0.5 cups brown sugar, packed
  • 2 large eggs
  • 1 cups canned pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cups chocolate chips
  • 0.5 cups chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
  • In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. This will take about 3-4 minutes with an electric mixer.
  • Add the eggs, one at a time, mixing well after each addition. Then incorporate the pumpkin puree and vanilla extract, mixing until fully combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread light and fluffy.
  • Fold in the chocolate chips and walnuts (if using), making sure they're evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Slice the bread and arrange it on a lovely platter, dust with powdered sugar, and serve warm with a dollop of whipped cream for an extra touch of indulgence.
Keyword bread, chocolate chip, pumpkin, spice