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To make this tasty fall delight, you need the following main ingredients: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar, packed tightly - 1/2 cup granulated sugar - 3 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips These ingredients blend to create a moist and flavorful bread. The pumpkin puree adds moisture and flavor, while the sugars give it sweetness. The spices bring warmth and a fall vibe. You can add extra flavor with optional ingredients: - 1/2 cup walnuts or pecans, chopped Adding nuts gives a nice crunch and extra taste. You can also top the bread after baking. A light dusting of powdered sugar or a dollop of cream cheese frosting makes it even better. If you want to change things up, here are some substitutions: - Use coconut oil instead of vegetable oil for a different flavor. - Swap granulated sugar for coconut sugar for a healthier option. - If you need a gluten-free option, use a gluten-free flour blend. These swaps can help cater to dietary needs while keeping the bread delicious. Remember, baking is all about having fun and trying new things! {{ingredient_image_2}} First, set your oven to 350°F (175°C). This temperature is key for baking. Next, take a 9x5-inch loaf pan. Grease it with non-stick spray. You can also line it with parchment paper. This helps the bread come out easily after baking. In a large bowl, combine 1 cup of canned pumpkin puree and 1/2 cup of vegetable oil. Add 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Whisk everything until it is smooth. This step helps blend the sugars with the pumpkin. Next, crack in 3 large eggs. Add 1 teaspoon of pure vanilla extract. Whisk again until the mix looks creamy and well combined. In another bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. This ensures no lumps in your dry mix. Now, gradually add this dry mix to the wet ingredients. Use a spatula to fold gently. Mix just until you don’t see any flour. Be careful not to overmix, as that can make your bread tough. Now, fold in 1 cup of semi-sweet chocolate chips. If you like, you can add 1/2 cup of chopped walnuts or pecans. Pour the batter into your prepared loaf pan. Smooth the top with a spatula for even baking. Place the pan in the oven. Bake for about 55-65 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. Once baked, remove the bread from the oven. Let it cool in the pan for about 10 minutes. After that, move it to a wire rack to cool completely. To get the best texture in your chocolate chip pumpkin bread, use room temperature eggs. This helps the batter mix better. Also, avoid overmixing when combining wet and dry ingredients. Mix just until there are no flour streaks. Overmixing can make the bread tough. Letting the batter rest for a few minutes before baking can help too. I recommend using semi-sweet chocolate chips for a balanced flavor. They melt nicely and add sweetness without being too rich. You can also try dark chocolate chips for a deeper taste. If you want a fun twist, use peanut butter chips or butterscotch chips. They pair well with pumpkin flavor. One mistake is not measuring ingredients correctly. Use measuring cups and spoons for accuracy. Another mistake is baking at the wrong temperature. Always preheat your oven to 350°F (175°C) before putting in the bread. Check your bread with a toothpick to avoid underbaking. Lastly, don’t skip the cooling step. Letting the bread cool for ten minutes helps it set and makes slicing easier. Pro Tips Check Your Pumpkin: Make sure to use pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices that can alter the flavor of your bread. Room Temperature Eggs: Using eggs at room temperature helps them incorporate better into the batter, resulting in a smoother texture and better rise. Don’t Overmix: When combining wet and dry ingredients, mix just until you don’t see any dry flour. Overmixing can lead to a dense and tough bread. Cool Before Slicing: Allow the bread to cool completely on a wire rack before slicing to prevent it from becoming gummy or falling apart. {{image_4}} You can make this pumpkin bread gluten-free. Use a gluten-free flour blend. Look for one that works well in baking. This blend should replace all-purpose flour in a 1:1 ratio. Make sure to check the label to ensure it contains xanthan gum. This helps give the bread the right texture. If you want a dairy-free option, swap the vegetable oil for melted coconut oil. You can also use almond milk instead of eggs. Use 1/4 cup of unsweetened applesauce for each egg. This keeps the bread moist and fluffy. You can spice up your bread with different flavors. Try adding 1/2 teaspoon of ginger or allspice for a warm taste. You can also mix in 1/2 cup of dried cranberries or raisins for added sweetness. Chopped apples or pears can add extra moisture and flavor too. Don't forget to experiment with nuts like pecans or walnuts for a crunchy bite. You can store your chocolate chip pumpkin bread easily. First, let it cool completely. Wrap it tightly in plastic wrap. This keeps it moist and fresh. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, the fridge is a good option. Just remember, this may change the texture a bit. Freezing chocolate chip pumpkin bread is simple. After cooling, slice the bread into pieces. Wrap each slice in plastic wrap. Then place all the wrapped slices in a freezer bag. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When ready to eat, just thaw it in the fridge overnight. Chocolate chip pumpkin bread lasts well when stored properly. At room temperature, it lasts about three days. In the fridge, it can last up to a week. If you freeze it, it stays good for three months. Always check for any signs of spoilage, like mold or an off smell. Enjoy your tasty bread while it’s fresh! Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it well. You need one cup of fresh pumpkin puree. This can add a nice flavor. Just make sure it's smooth, like the canned version. To check if the bread is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean or has a few moist crumbs, the bread is ready. The top should also look golden brown. Trust your senses; the smell is a good clue too! Yes, you can make this bread ahead of time. Bake it and let it cool completely. Then, wrap it well in plastic wrap. Store it at room temperature for up to three days. It also freezes well for up to three months. Just thaw it when you're ready to enjoy! You now have a clear path to making chocolate chip pumpkin bread. We covered key ingredients, step-by-step instructions, and useful tips. I shared how to store your bread for freshness and answered common questions. Remember, baking is about having fun. Don't be afraid to try new flavors or tweaks! Enjoy this tasty treat with family and friends. Your perfect chocolate chip pumpkin bread awaits, so get baking!

Chocolate Chip Pumpkin Bread Delight

A deliciously moist pumpkin bread loaded with chocolate chips and warm spices, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 0.5 cup vegetable oil
  • 1 cup brown sugar, packed tightly
  • 0.5 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup walnuts or pecans, chopped (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it with non-stick cooking spray or lining it with parchment paper for easy removal after baking.
  • In a large mixing bowl, combine the pumpkin puree, vegetable oil, packed brown sugar, and granulated sugar. Whisk together until the mixture is smooth and thoroughly blended.
  • Add the large eggs and pure vanilla extract to the pumpkin mixture. Continue whisking until everything is fully combined and creamy.
  • In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Gradually add this dry mixture into the wet ingredients, folding gently using a spatula. Mix just until there are no visible streaks of flour, being cautious not to overmix which can affect the texture of the bread.
  • Gently fold in the semi-sweet chocolate chips and the chopped nuts, if using, ensuring they are evenly dispersed throughout the batter.
  • Pour the batter into your prepared loaf pan, using a spatula to smooth the top for an even bake.
  • Bake in the preheated oven for approximately 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Upon baking, remove from the oven and allow the bread to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely.

Notes

For an enticing finish, slice the bread and serve it warm. Top with a creamy dollop of cream cheese frosting or a light dusting of powdered sugar. Pair it with your favorite tea or coffee for a delightful treat!
Keyword chocolate chip, fall baking, pumpkin bread