introduction
Pumpkin Chocolate Chip Bread is a delightful treat that perfectly blends the warmth of pumpkin spice with the sweetness of chocolate. This easy-to-follow recipe delivers a moist and flavorful loaf that can be enjoyed at any time of the year, but especially during the fall season. It’s a wonderful way to use pumpkin puree while also indulging in a sweet snack.
why make this recipe
This recipe is a great choice for several reasons. First, it combines the health benefits of pumpkin with the rich flavor of chocolate. Pumpkin is high in fiber and packed with nutrients, making this bread a slightly healthier option than other sweet breads. Additionally, it’s simple to prepare and requires just a few ingredients that are often found in your pantry. Whether you want a cozy dessert, a breakfast treat, or a snack to share with friends, Pumpkin Chocolate Chip Bread is sure to satisfy.
how to make Pumpkin Chocolate Chip Bread
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 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 salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 cup semi-sweet chocolate chips
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, mix together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
how to serve Pumpkin Chocolate Chip Bread
Serve Pumpkin Chocolate Chip Bread sliced warm or at room temperature. You can enjoy it plain or spread some butter on top for extra flavor. It also pairs nicely with a cup of coffee or tea, making it perfect for breakfast or a cozy afternoon snack.
how to store Pumpkin Chocolate Chip Bread
To store your Pumpkin Chocolate Chip Bread, wrap it in plastic wrap or aluminum foil. Keep it at room temperature for up to three days or store it in the refrigerator for up to one week. You can also freeze the bread by wrapping it tightly and placing it in an airtight container. It will maintain its taste and texture for up to three months.
tips to make Pumpkin Chocolate Chip Bread
- Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- If you want less sweetness, you can reduce the sugar slightly.
- For added texture, try mixing in nuts like walnuts or pecans along with the chocolate chips.
variation
You can add dried fruits like cranberries or raisins for a twist. Another variation is to use white chocolate chips instead of semi-sweet chocolate chips for a different flavor profile.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just cook and mash the pumpkin until smooth, and use it as a substitute for canned pumpkin puree.
2. How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, give it more time in the oven.
3. Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour to make this bread gluten-free. Just check that the blend has a good mix of binding agents.
Pumpkin Chocolate Chip Bread
A delightful blend of pumpkin spice and chocolate, this moist Pumpkin Chocolate Chip Bread is a perfect treat for any time of the year.
- Total Time: 85 minutes
- Yield: 8 servings 1x
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 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 salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Mix together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until well combined in a large bowl.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Notes
For best flavor, use pure pumpkin puree. You can reduce sugar for less sweetness or add nuts for texture.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
