Imagine the aroma of warm spices filling your kitchen as you bake a loaf of Chocolate Chip Pumpkin Bread.
There’s something about the combination of pumpkin, cinnamon, and chocolate that feels like an embrace.
This delightful treat isn’t only easy to make but also offers a cozy indulgence perfect for any occasion.
Watch as simple ingredients transform into a comforting loaf. Let’s bring this delightful creation to life!
Kitchen Tools Required
- 1 loaf pan
- 2 mixing bowls
- 1 whisk
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 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 teaspoon ground ginger
- 3/4 cup semi-sweet chocolate chips
Cook & Prep Time
To efficiently manage your time while making Chocolate Chip Pumpkin Bread, you can follow this timeline:
- Reading & Understanding the Recipe:
- Allocate approximately 5-10 minutes to read through the recipe thoroughly, gather all equipment and ingredients, and set up your workspace. This guarantees you understand each step and have everything you need on hand.
- Prep Work (15 minutes):
- Preheat the oven to 350°F (175°C).
- Grease the loaf pan with oil or cooking spray.
- In a mixing bowl, whisk together the pumpkin puree, sugar, oil, and eggs until smooth.
- In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips using a spatula.
- Baking (60 minutes):
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Place the loaf pan in the preheated oven and bake for 60 minutes.
- During baking, you can clean up your workspace, wash any used dishes, and prepare the cooling rack.
- Resting (10 minutes):
- Once baking is complete, remove the bread from the oven and let it cool in the pan for 10 minutes.
- Cooling & Slicing:
- Transfer the bread to a cooling rack to cool completely.
- Once cooled, slice and serve.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease the loaf pan with oil or cooking spray.
In a mixing bowl, whisk together the pumpkin puree, sugar, oil, and eggs until smooth.
In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the chocolate chips using a spatula.
Pour the batter into the prepared loaf pan, spreading evenly.
Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes.
Transfer the bread to a cooling rack to cool completely before slicing.
Serving Tips
- Whipped Cream or Vanilla Ice Cream: Top a warm slice with a dollop of whipped cream or a scoop of vanilla ice cream for a creamy contrast.
- Coffee or Tea: Pair with a cup of hot coffee or tea for a cozy afternoon snack.
- Fresh Berries: Serve alongside fresh berries like strawberries or raspberries for a revitalizing burst of flavor.
- Nut Butter Spread: Spread a thin layer of almond or peanut butter for added richness and nutty flavor.
- Maple Syrup Drizzle: Drizzle a bit of maple syrup over the bread for a touch of sweetness and depth.
Storage
To store Chocolate Chip Pumpkin Bread, wrap it tightly in plastic wrap or aluminum foil.
Keep it at room temperature for up to three days.
Alternatively, refrigerate it for up to a week.
Freezing
To freeze Chocolate Chip Pumpkin Bread, wrap it tightly in plastic wrap and aluminum foil.
Alternatively, place it in an airtight container.
Freeze for up to three months.
Thaw before serving.
Reheating
To reheat Chocolate Chip Pumpkin Bread, wrap slices in foil and warm in a 350°F oven for 10 minutes.
Alternatively, microwave slices on medium for 20-30 seconds until heated.
Final Thoughts
Enjoying a slice of homemade Chocolate Chip Pumpkin Bread is a delightful way to indulge in the flavors of fall.
The combination of pumpkin, warm spices, and chocolate chips creates a moist and flavorful treat that’s perfect for dessert or even as a sweet breakfast option.
This easy-to-follow recipe requires just a few simple steps and ingredients, making it accessible for both novice and experienced bakers.
Be sure to use canned pumpkin puree rather than pumpkin pie filling to guarantee the right balance of flavors.
For added texture, consider mixing in some chopped nuts.
Lightly dusting the chocolate chips with flour can help them stay evenly distributed throughout the bread.
With minimal prep and baking time, this delicious bread is sure to become a favorite in your household. Enjoy every bite!
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
You can use fresh pumpkin instead of canned puree. Roast and puree fresh pumpkin, then measure 1 cup. Make certain it’s smooth and moisture is similar to canned. Adjust sugar and spices as fresh pumpkin can vary in sweetness.
Is There a Gluten-Free Version of This Recipe?
You can make it gluten-free by swapping all-purpose flour with a 1:1 gluten-free flour blend. Confirm your baking powder and chocolate chips are gluten-free. Follow the original recipe steps for perfect results. Enjoy your gluten-free treat!
How Do I Prevent the Bread From Becoming Too Dense?
To prevent dense bread, don’t overmix the batter. Use 1½ teaspoons baking powder instead of ½ teaspoon. Make certain your baking soda’s fresh. Sift dry ingredients before mixing. Bake immediately after combining wet and dry ingredients.
Can I Substitute Applesauce for the Vegetable Oil?
You can substitute applesauce for vegetable oil using a 1:1 ratio. This swap reduces fat content and adds moisture. Guarantee consistency by thoroughly mixing to avoid lumps. Expect a slightly denser texture with a mild apple flavor.
Are There Any Vegan Alternatives for the Eggs?
You can replace each egg with 1/4 cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes). These alternatives maintain moisture and binding in the recipe.
Chocolate Chip Pumpkin Bread
Equipment
- 1 Loaf pan
- 2 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 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 teaspoon ground ginger
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the loaf pan with oil or cooking spray.
- In a mixing bowl, whisk together the pumpkin puree, sugar, oil, and eggs until smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips using a spatula.
- Pour the batter into the prepared loaf pan, spreading evenly.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes.
- Transfer the bread to a cooling rack to cool completely before slicing.
Notes
