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- 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 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) To make the best chocolate chip pumpkin bread, start with these ingredients. Each one adds a unique flavor and texture. Dry Ingredients: The flour gives the bread structure. Baking soda and baking powder help it rise. Salt brings out the flavors. Cinnamon, nutmeg, and ginger add warmth and spice. Wet Ingredients: Sugar and brown sugar keep the bread sweet and moist. Oil adds richness. Pumpkin puree is the star. It keeps the bread soft and adds a nice, earthy taste. Eggs help bind everything together, and vanilla extract adds depth. Mix-ins: Chocolate chips add sweetness and richness. Walnuts bring a nice crunch. You can skip the walnuts if you want a smoother texture. For the full recipe, check the section with all the steps. This ingredient list sets you up for success in making a tasty chocolate chip pumpkin bread. 1. Preheat oven and prepare loaf pan First, set your oven to 350°F (175°C). Then, take a 9x5-inch loaf pan. Grease it or line it with parchment paper. This helps the bread come out easily. 2. Whisking dry ingredients In a medium bowl, mix together the dry ingredients. You need 1 ½ cups of flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt. Add 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground ginger. Whisk these until well combined. 3. Combining the wet ingredients In a larger bowl, combine your sugars. Use ½ cup of granulated sugar and ½ cup of brown sugar. Pour in ½ cup of vegetable oil. Mix these until smooth. You can use a hand mixer or just a whisk. Then, add 1 cup of pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until everything is smooth and blended well. 4. Incorporating dry into wet Slowly add the dry mixture to the wet mixture. Mix just until you don’t see any flour streaks. Be careful not to overmix. Overmixing can make the bread tough. 5. Pouring batter and smoothing top Gently fold in 1 cup of chocolate chips and walnuts if you want. Then, pour the batter into your prepared loaf pan. Use a spatula to smooth the top. 6. Baking time and doneness check Place the loaf pan in the oven. Bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done. Enjoy making this Chocolate Chip Pumpkin Bread! For the full recipe, check the recipe section above. One common mistake is overmixing the batter. Mix until just combined. Overmixing can make your bread tough. Another mistake is not checking for doneness. Use a toothpick to test in the center. If it comes out clean, your bread is ready. You can boost flavor by adding spices. Consider using cloves or allspice. They add warmth and depth. You can also use different types of chocolate. Dark chocolate chips give a rich taste. Milk chocolate adds sweetness. Choose what you love! Enjoy your pumpkin bread warm or toasted. It tastes great fresh from the oven. You can also pair it with spreads. Cream cheese or butter works well. Try adding a drizzle of honey for more flavor. This makes each slice a treat! For the full recipe, check the recipe section above. {{image_2}} When you make chocolate chip pumpkin bread, you can play around with the recipe. Here are a few fun variations to try. - Using whole wheat flour or gluten-free flour: Whole wheat flour gives a nutty taste and adds fiber. You can also use gluten-free flour if needed. It works well and keeps the bread moist. - Reducing sugar amounts: You can cut down the sugar by a third. The bread will still taste sweet thanks to the pumpkin. You can also use honey or maple syrup for a different flavor. - Adding dried fruits or nuts: Try adding raisins, cranberries, or dried apricots for a fruity twist. Chopped nuts like pecans or almonds add a nice crunch, too. - Using different types of chocolate: Dark chocolate chips bring a rich flavor. You can also mix in white chocolate or peanut butter chips for a fun change. - Incorporating cranberries or apples: Adding fresh cranberries gives a tart contrast to the sweet pumpkin. Chopped apples add moisture and a fruity bite. - Adding peppermint for holiday twists: For a festive feel, mix in a little peppermint extract. This works great during the winter months and adds a fresh taste. You can find the full recipe for this delightful treat and start experimenting today! You can store your chocolate chip pumpkin bread at room temperature. Just let it cool completely first. Wrap it tightly in plastic wrap. This keeps it fresh and moist. You can also place it in an airtight container. This way, it stays tasty for up to three days. If you want to keep your bread longer, freezing is a great option. First, wrap the loaf in plastic wrap. Then, put it in a freezer bag. This helps avoid freezer burn. You can freeze it for up to three months. To thaw, take it out and leave it at room temperature. This usually takes a few hours. You can also microwave it for a quick thaw. Just be careful not to heat it too long. Chocolate chip pumpkin bread can last around 5 to 7 days when stored well. Signs of spoilage include mold or an off smell. If you notice any of these signs, it's best to throw it away. Always trust your senses when it comes to food safety. Yes, you can use fresh pumpkin. Fresh pumpkin gives your bread a bright taste. Start by cutting a pumpkin in half. Remove the seeds and stringy parts. Roast the halves in the oven at 400°F until soft. It usually takes about 40 minutes. Once cool, scoop the flesh out and mash it. You will need about 1 cup of fresh puree for this recipe. Using fresh pumpkin can make your bread richer and more flavorful. If you want a vegan option, there are many egg substitutes. You can use ground flaxseed or chia seeds. Mix one tablespoon of either with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use unsweetened applesauce. Use one-fourth cup of applesauce for each egg. This will keep your bread moist and tasty. To check if your bread is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean or with a few crumbs, it is ready. You can also gently press the top of the bread. It should spring back when it is done. If it sinks or feels wet, bake it a bit longer. Yes, you can make mini loaves! You will need to adjust the baking time. Fill each mini pan about two-thirds full with batter. Bake for about 30-35 minutes. Check them for doneness using the toothpick test. Mini loaves are fun and perfect for gifts or snacks. Enjoy your baking adventure! For the full recipe, check the main sections above. This blog post shared a simple and tasty recipe for chocolate chip pumpkin bread. We explored the dry and wet ingredients, mixing them step-by-step. I gave tips on avoiding mistakes and boosting flavor. You can even try healthier variations or seasonal twists. Finally, I covered storage tips to keep your bread fresh. Enjoy making this recipe and share it with friends for a sweet treat!

Chocolate Chip Pumpkin Bread

Satisfy your sweet tooth with this Pumpkin Spice Chocolate Chip Delight recipe that combines the rich flavors of pumpkin and warm spices with delightful chocolate chips. Perfect for fall baking or a cozy treat any time of the year, this loaf is easy to make and simply delicious. Ready in just over an hour, it's sure to impress your family and friends. Click through to discover the complete recipe and enjoy a slice of happiness today!
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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 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) and grease or line a 9x5-inch loaf pan with parchment paper.

    In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.

      In a larger bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until smooth using a hand mixer or whisk.

        Add in the pumpkin puree, eggs, and vanilla extract to the sugar mixture, and continue mixing until all ingredients are well combined and smooth.

          Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing just until no flour streaks remain. Be careful not to overmix.

            Gently fold in the chocolate chips and walnuts (if using) to the batter.

              Pour the batter into the prepared loaf pan, smoothing 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 or with just a few moist crumbs.

                  Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.

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