Fall is the perfect time to bake something warm and tasty. My Chocolate Chip Pumpkin Bread recipe is easy to follow and full of flavor! With just a few simple steps, you’ll enjoy a delicious treat that combines sweet chocolate with cozy pumpkin spices. Whether you want to share it or keep it all to yourself, this bread is sure to please. Let’s gather the ingredients and get started!
Why I Love This Recipe
- Fall Flavors: This bread perfectly captures the essence of autumn with its warm spices and pumpkin puree, making it a delightful treat for the season.
- Chocolate Chip Indulgence: The addition of chocolate chips elevates this recipe, adding a rich sweetness that contrasts beautifully with the spiced bread.
- Versatile Enjoyment: Whether served as a breakfast treat, an afternoon snack, or a dessert, this bread is versatile and perfect for any occasion.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly and a great way to introduce baking to anyone.
Ingredients
List of Ingredients
– 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 light brown sugar, packed
– 2 large eggs, at room temperature
– 1 cup canned pure pumpkin puree
– 1 teaspoon pure vanilla extract
– 1 cup chocolate chips (milk or dark)
– ½ cup chopped walnuts (optional)
Measurement Conversion Tips
If you need to convert measurements, here are some simple tips:
– 1 cup = 240 milliliters
– ½ cup = 120 milliliters
– 1 teaspoon = 5 milliliters
– 1 tablespoon = 15 milliliters
Using these conversions can help if you lack measuring tools.
Ingredient Substitutions
If you lack an ingredient, you can make easy swaps:
– Use whole wheat flour instead of all-purpose for added fiber.
– Substitute coconut oil for unsalted butter for a dairy-free option.
– Replace granulated sugar with coconut sugar for a lower glycemic index.
– You can skip walnuts if you prefer a nut-free bread.
These swaps keep the recipe tasty and fun!
Step-by-Step Instructions
Prepping the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan. Dust the pan with flour to stop the bread from sticking. This step is key for a smooth removal after baking.
Mixing Dry Ingredients
In a medium bowl, whisk together these dry ingredients:
– 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
Make sure everything is well mixed. This blend adds flavor and helps the bread rise.
Creaming Butter and Sugars
In a large bowl, cream together:
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– ½ cup light brown sugar, packed
Use an electric mixer for about 3-4 minutes. The mixture should turn light and fluffy. This step adds air to your bread, making it soft.
Adding Eggs and Pumpkin
Add two large eggs one by one, mixing well after each. Then, stir in:
– 1 cup canned pure pumpkin puree
– 1 teaspoon pure vanilla extract
Mix until smooth. The pumpkin gives moisture, and the vanilla adds flavor.
Combining Wet and Dry Ingredients
Now, gently fold the dry mixture into the wet mixture. Use a spatula to combine them well. Be careful not to overmix. This keeps your bread light and fluffy.
Adding Chocolate Chips and Walnuts
Next, fold in:
– 1 cup chocolate chips
– ½ cup chopped walnuts (optional)
Make sure to distribute them evenly through the batter. This step adds sweet and crunchy bites.
Baking the Bread
Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Place it in the oven and bake for 60-70 minutes. Check if it’s done by inserting a toothpick into the center. If it comes out clean, it’s ready!
Cooling and Serving
After baking, let the bread cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely. For a lovely presentation, slice the bread and serve it warm. Add a dusting of powdered sugar or a dollop of whipped cream for extra delight. Enjoy your tasty creation!
Tips & Tricks
How to Make Moist Chocolate Chip Pumpkin Bread
To make your chocolate chip pumpkin bread moist, use canned pumpkin puree. It adds moisture and flavor. Always use softened butter for better mixing. Cream it with sugars until fluffy. This step adds air, which keeps the bread light. Avoid overmixing when you combine wet and dry ingredients. Overmixing can lead to a dense loaf. Also, let the bread cool in the pan for a bit. This helps keep it moist as it cools.
Ensuring Even Baking
For even baking, preheat your oven correctly. Set it to 350°F (175°C) before you start mixing. Prepare your loaf pan by greasing and flouring it. This prevents sticking and helps the bread rise evenly. Pour the batter into the pan and smooth the top. This way, the bread bakes uniformly. Use a toothpick to check doneness. Insert it into the center; it should come out clean when the bread is ready.
Enhancing Flavor and Aroma
To boost flavor, use fresh spices like ground cinnamon, nutmeg, and ginger. Fresh spices pack more punch than old ones. You can also add vanilla extract for a warm aroma. Consider adding chopped walnuts for a nutty crunch. If you love chocolate, use dark chocolate chips. They add a rich taste and contrast to the pumpkin. For a delightful finish, dust your slices with powdered sugar before serving.
Pro Tips
- Use Room Temperature Ingredients: Allow your eggs and butter to come to room temperature before mixing. This helps create a smoother batter and improves the loaf’s texture.
- Don’t Overmix the Batter: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough bread, so be gentle!
- Check for Doneness: Since ovens can vary, start checking your bread a few minutes before the recommended baking time. Insert a toothpick into the center; if it comes out clean, your bread is ready!
- Storage Tips: To keep your bread moist, wrap it tightly in plastic wrap or store it in an airtight container. It can also be frozen for up to three months!
Variations
Vegan Chocolate Chip Pumpkin Bread
To make vegan chocolate chip pumpkin bread, swap out the eggs and butter. Use flax eggs instead. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Replace the butter with a neutral oil like canola or melted coconut oil. This keeps the texture soft and moist. Use vegan chocolate chips for a fully plant-based treat.
Gluten-Free Options
For a gluten-free version, replace the all-purpose flour with a gluten-free blend. Look for blends that include xanthan gum, as this helps mimic the texture of wheat flour. Make sure all other ingredients are gluten-free as well. This way, everyone can enjoy this tasty bread without worry.
Flavor Variations
You can play with flavors in your chocolate chip pumpkin bread. Try adding different spices like allspice or cloves for a unique twist. You can also mix in chopped pecans or almonds for a nutty crunch. For a fun touch, try adding a swirl of cream cheese or nut butter in the batter before baking.
Storage Info
Best Practices for Storing Leftovers
To keep your chocolate chip pumpkin bread fresh, store it in an airtight container. This helps maintain its moisture and flavor. You can also wrap it tightly in plastic wrap. Place the wrapped loaf in a cool, dark place. For best taste, enjoy it within 3 to 5 days.
Freezing Instructions
If you want to save some for later, freezing works great. Wrap the cooled bread tightly in plastic wrap. Then, place the wrapped loaf in a freezer bag. Make sure to remove as much air as possible. You can freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight.
How to Reheat Pumpkin Bread
To reheat your bread, preheat your oven to 350°F (175°C). Place the bread on a baking sheet. Heat it for about 10-15 minutes until warm. If you like, you can also use a microwave. Just heat a slice for about 15-20 seconds. Enjoy your warm, delicious bread!
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin instead of canned puree. Just cook and mash the pumpkin first. This adds a lovely freshness to your bread. Use about 1 cup of fresh pumpkin for this recipe.
How long does Chocolate Chip Pumpkin Bread last?
Chocolate Chip Pumpkin Bread lasts about 3 to 5 days when stored at room temperature. Keep it in an airtight container to maintain its moisture. If you want it to last longer, consider refrigerating it.
Can I make mini loaves with this recipe?
Absolutely! You can make mini loaves using this recipe. Just adjust the baking time to about 30 to 40 minutes. Check with a toothpick to ensure they are done.
What can I serve with Chocolate Chip Pumpkin Bread?
You can serve this bread with many treats. I love it with whipped cream or cream cheese spread. It also pairs well with a hot cup of coffee or tea.
You now have all you need to bake delicious Chocolate Chip Pumpkin Bread. We covered ingredients, measurement tips, and substitutions. Step-by-step instructions help you mix and bake with ease. Tips for moisture and flavor enhance your bread. You can try variations like vegan or gluten-free too. Don’t forget to store any leftovers properly for later enjoyment.
Baking should be fun and creative. Enjoy your tasty creations with family and friend
