Moist Pumpkin Chocolate Chip Bread

Moist Pumpkin Chocolate Chip Bread is a delightful treat that combines the rich flavors of pumpkin and warm spices with the indulgence of gooey chocolate chips. Perfect for fall or any time you want a comforting dessert, this bread is simple to make and offers a wonderful aroma that fills your kitchen as it bakes. Whether enjoyed warm with a pat of butter or simply on its own, it’s sure to be a hit with family and friends.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 60-70 minutes
• Total Time: 75-85 minutes
• Servings: 10
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 220
• Protein: 3g
• Carbohydrates: 34g
• Fat: 9g
• Fiber: 1g
• Sugar: 15g
• Sodium: 180mg

Why Make This Moist Pumpkin Chocolate Chip Bread

This Moist Pumpkin Chocolate Chip Bread is not just a treat for the taste buds; it’s also a wholesome choice. Using pumpkin puree not only gives the bread its signature flavor but also adds moisture, allowing you to enjoy a soft and tender crumb. The chocolate chips create pleasing pockets of sweetness, making each slice an adventure in flavor. This recipe is perfect for an afternoon snack, breakfast on-the-go, or even as a lovely homemade gift for friends.

How to Make Moist Pumpkin Chocolate Chip Bread

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup chocolate chips

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C) to create the perfect baking environment. Grease a loaf pan with oil or cooking spray to prevent sticking.

Step 2: Mixing the Wet Ingredients

In a large mixing bowl, combine the pumpkin puree, vegetable oil, sugar, brown sugar, eggs, and vanilla extract. Using a whisk or a hand mixer, mix the ingredients together until smooth and well-blended.

Step 3: Combining Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. This step helps evenly distribute the leavening agents, ensuring your bread rises perfectly.

Step 4: Final Mixing

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix; a few lumps are okay. Gently fold in the chocolate chips, allowing them to be evenly distributed throughout the batter.

Step 5: Baking

Pour the batter into the greased loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The aroma of pumpkin and chocolate will surely tempt you while it’s baking!

Step 6: Cooling

Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely before cutting into it.

How to Serve Moist Pumpkin Chocolate Chip Bread

This moist bread is delicious served warm, perhaps with a dollop of butter or cream cheese spread. For a delightful dessert, pair it with a scoop of vanilla ice cream or serve it alongside a hot cup of coffee or tea. It’s perfect for gatherings or as a comforting snack any time of day.

How to Store Moist Pumpkin Chocolate Chip Bread

To keep your Pumpkin Chocolate Chip Bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and place it in the freezer, where it will last for up to 3 months. Thaw it at room temperature before serving.

Expert Tips for Perfect Moist Pumpkin Chocolate Chip Bread

• Ensure your baking powder and soda are fresh for optimal rise.
• You can substitute the vegetable oil with applesauce for a healthier alternative.
• If you like nuts, feel free to add 1/2 cup of chopped walnuts or pecans.
• For an extra touch, sprinkle some cinnamon sugar on top before baking for a sweet crust.
• Always check doneness a few minutes before the end of the cooking time to avoid overbaking.

Delicious Variations

• Spiced Walnut Addition: Add 1/2 cup walnuts for a crunchy texture.
• Nutty Chocolate Chip Version: Substitute half of the chocolate chips with dark chocolate for a richer flavor.
• Pumpkin Spice Swirl: For that extra fall flavor, add a teaspoon of pumpkin spice to your mixture.
• Dairy-Free Option: Replace eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg) and use a dairy-free chocolate chip.

Frequently Asked Questions

• Can I use fresh pumpkin instead of canned?
  Yes! Cook and mash fresh pumpkin until smooth to replace canned puree.

• How can I tell when the bread is done?
  Insert a toothpick in the center of the loaf. If it comes out clean or with a few crumbs, it’s ready.

• Can I make mini loaves instead of one large loaf?
  Absolutely! Adjust the baking time to about 30-35 minutes for mini loaves, checking for doneness.

• Is this bread healthy?
  While it contains sugar and oil, the pumpkin adds nutritional benefits like vitamins and fiber. Enjoy in moderation as part of a balanced diet.

• Can I add other flavors?
  Yes! Feel free to incorporate things like chocolate syrup, butterscotch chips, or even a touch of orange zest for added flavor.

Conclusion

Moist Pumpkin Chocolate Chip Bread is an absolute must-try for any baking enthusiast. Its rich pumpkin flavor paired with sweet chocolate chips makes it an ever-so-satisfying treat. Perfect for any occasion or simply to enjoy at home, this recipe encourages you to embrace the joy of baking. So grab your ingredients and bring the cozy flavors of fall into your kitchen today!

Moist Pumpkin Chocolate Chip Bread

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• Author: lydia
• Total Time: 85 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

A delightful treat that combines the rich flavors of pumpkin and warm spices with gooey chocolate chips.

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Ingredients

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• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, combine pumpkin puree, vegetable oil, sugars, eggs, and vanilla extract until smooth.
3. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
4. Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips.
5. Pour the batter into the greased loaf pan and bake for 60-70 minutes until a toothpick comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, sprinkle cinnamon sugar on top before baking. Store in an airtight container for up to 3 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 15g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg