Imagine the aroma of warm spices wafting through your kitchen as you bake a loaf of Easy Pumpkin Chocolate Chip Bread.
This delightful treat isn’t only simple to make, but it also brings a cozy, comforting vibe to any day.
As the pumpkin, cinnamon, and nutmeg meld together, the chocolate chips add a touch of indulgence.
Let’s bring this delicious creation to life and savor each bite.
Kitchen Tools Required
- 1 loaf pan
- 1 mixing bowl
- 1 whisk
- 1 measuring cup set
- 1 measuring spoon set
- 1 spatula
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup semi-sweet chocolate chips
Cook & Prep Time
To efficiently manage your time while preparing and cooking Easy Pumpkin Chocolate Chip Bread, you can follow this timeline:
- Reading and Preparation (5 minutes):
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all your equipment and ingredients to guarantee everything is ready for use.
- Preparation (10 minutes):
- Preheat the oven to 350°F (175°C).
- Grease the loaf pan.
- Measure out all the ingredients.
- Mixing (10 minutes):
- In a mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and sugar until smooth.
- In a separate bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Baking (60 minutes):
- Pour the batter into the prepared loaf pan.
- Place the pan in the preheated oven and bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Cooling (10 minutes):
- Allow the bread to cool in the pan for 10 minutes.
- Additional Cooling (Optional):
- Transfer the bread to a wire rack to cool completely before serving.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease a loaf pan and set aside.
In a mixing bowl, whisk together pumpkin puree, vegetable oil, eggs, and sugar until smooth.
In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan.
Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving Tips
- Whipped Cream or Ice Cream: Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for a creamy contrast to the spiced bread.
- Butter or Cream Cheese Spread: Spread a thin layer of butter or cream cheese on warm slices to add richness and balance the sweetness.
- Fresh Berries: Pair with a handful of fresh berries for a burst of freshness and added color on the plate.
- Warm Spiced Tea or Coffee: Enjoy with a cup of spiced tea or coffee to complement the pumpkin spices and create a cozy treat.
- Honey Drizzle: Drizzle honey over the slices for an extra touch of sweetness and a glossy finish.
Storage
To store Pumpkin Chocolate Chip Bread, wrap it tightly in plastic wrap or store it in an airtight container.
Keep it at room temperature for up to 3 days.
Refrigerate for longer freshness.
Freezing
To freeze pumpkin chocolate chip bread, wrap it tightly in plastic wrap.
Then, cover it with aluminum foil.
Store in an airtight container or freezer bag for up to three months.
Thaw before serving.
Reheating
To reheat Easy Pumpkin Chocolate Chip Bread, wrap slices in foil and warm in a 350°F oven for 10 minutes.
Alternatively, microwave individual slices for 20-30 seconds until heated through.
Final Thoughts
This Easy Pumpkin Chocolate Chip Bread is a delightful treat perfect for any occasion.
The combination of pumpkin and chocolate chips creates a moist and flavorful loaf.
It’s simple to make and requires minimal ingredients and equipment. Enjoy a slice as a dessert or a sweet snack.
The added spices give it a warm and comforting aroma.
Don’t hesitate to experiment with different add-ins like nuts or different types of chocolate chips.
It’s a versatile recipe that can be customized to suit your taste preferences.
Happy baking!
Frequently Asked Questions
Can I Substitute the Vegetable Oil With Another Type of Oil?
You can substitute vegetable oil with an equal amount of melted coconut oil or canola oil. Make certain the oil is fully incorporated with the wet ingredients. Remember, coconut oil may add a slight coconut flavor to the bread.
Is It Possible to Make This Bread Gluten-Free?
You can make it gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ascertain it’s a 1:1 ratio for substitution. Check your chocolate chips for gluten-free certification, and you’re good to go!
What Are Some Alternatives to Canned Pumpkin Puree?
You can substitute canned pumpkin puree with homemade pumpkin puree, roasted butternut squash puree, or sweet potato puree. Confirm a smooth consistency by pureeing well. Adjust spices to taste since these alternatives may have different flavor profiles.
How Can I Make This Recipe Vegan-Friendly?
Swap eggs with 1/2 cup unsweetened applesauce or flaxseed meal mixed with water. Use coconut oil instead of vegetable oil. Choose dairy-free chocolate chips. Follow the same mixing and baking steps for a vegan-friendly version.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
You can substitute whole wheat flour for all-purpose flour. Use 1 1/4 cups instead of 1 1/2 cups to avoid a dense texture. Make sure you don’t overmix the batter to maintain a light consistency.
Easy Pumpkin Chocolate Chip Bread
Equipment
- 1 Loaf pan
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup set
- 1 measuring spoon set
- 1 Spatula
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a loaf pan and set aside.
- In a mixing bowl, whisk together pumpkin puree, vegetable oil, eggs, and sugar until smooth.
- In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
