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- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 3 large eggs These core ingredients make the bread moist and sweet. Canned pumpkin puree brings a rich flavor. Vegetable oil keeps the bread soft. Brown and granulated sugars add a nice sweetness, while eggs help bind everything together. - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves Flour gives structure to the bread. Baking soda and baking powder help it rise. Cinnamon, nutmeg, and cloves add that warm, cozy taste we love in fall. Each spice works together to create a lovely aroma. - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) These optional ingredients enhance both flavor and texture. Chocolate chips add sweetness and richness. Walnuts offer a nice crunch. You can mix and match these to your liking. For the full recipe, check the detailed instructions above. 1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper. This helps with easy removal. 2. In a mixing bowl, add canned pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Whisk until smooth. This creates a rich base for your bread. 1. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This step ensures even mixing of the dry ingredients. 2. Gradually add the dry mixture to the pumpkin mixture. Stir gently until just combined. Be careful not to overmix, as this can make the bread tough. 1. Gently fold in the semi-sweet chocolate chips and walnuts if you choose to add them. This gives a nice texture and flavor. 2. Pour the batter into the prepared loaf pan and smooth the top with a spatula. This helps the bread rise evenly. 3. Bake in the preheated oven for 55-65 minutes. Check doneness by inserting a toothpick into the center. If it comes out clean, the bread is ready. This simple method for Chocolate Chip Pumpkin Bread is a must-try. It is a cozy treat that brings joy to any fall gathering. For the complete recipe, refer to the Full Recipe section. To avoid overmixing, mix your wet and dry ingredients until just combined. Stir gently when adding the chocolate chips. This keeps your bread light and fluffy. Overmixing can make the bread tough, so be gentle. To ensure perfect doneness, check your bread with a toothpick. Insert it into the center of the loaf. If it comes out clean, your bread is ready. Bake it longer if it has wet batter on the toothpick. The best way to enjoy Chocolate Chip Pumpkin Bread is warm, straight from the oven. Spread a little butter on top for added richness. You can also enjoy it with a cup of coffee or tea. The flavors blend wonderfully with warm drinks. For pairing ideas, try it with a glass of cold milk or a pumpkin spice latte. The chocolate and pumpkin flavors dance together, making a perfect match. For proper storage, wrap your bread in plastic wrap or foil. This keeps it fresh for several days. Store it at room temperature. If you want to keep it longer, place it in the fridge. For reheating, slice your bread and place it in a toaster or microwave. Heat it for about 10-15 seconds in the microwave for a warm, soft treat. Enjoy it warm, with or without toppings. {{image_2}} You can change the taste of chocolate chip pumpkin bread easily. Try adding different spices, like ginger or allspice, for a new twist. You can also mix in dried fruits, such as cranberries or raisins, to add a sweet surprise. For a richer flavor, experiment with dark chocolate chips or even white chocolate. Each choice adds a unique touch to your bread. If you need gluten-free options, swap all-purpose flour for a gluten-free blend. Make sure it binds well and rises like regular flour. You can also make the bread vegan. Replace eggs with flax eggs or unsweetened applesauce. Use plant-based oil instead of vegetable oil. These changes keep the flavor while making it suitable for everyone. You can have fun with the size and shape of your bread. Make mini loaves for easy sharing or portion control. They bake faster too, so check them after 30-35 minutes. Muffins or cupcakes are another great option. Just adjust the bake time to about 20 minutes. This way, you can enjoy your chocolate chip pumpkin bread in many forms! For the complete recipe, check out the Full Recipe section. To keep your chocolate chip pumpkin bread fresh, wrap it tightly. Use plastic wrap or aluminum foil. Store it in a cool, dry place. This helps keep the bread moist. You can also store it in an airtight container. This will help keep it fresh for up to five days. Yes, you can freeze chocolate chip pumpkin bread. To freeze, wrap it in plastic wrap first. Then, place it in a freezer bag. Be sure to remove as much air as possible. This will help prevent freezer burn. When you are ready to eat it, thaw it overnight in the fridge. You can also leave it on the counter for a few hours. To check if the bread is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean or with a few moist crumbs, it is done. The edges should pull away from the pan slightly. The top should also feel firm to the touch. If the toothpick comes out wet, bake it a little longer. For this tasty chocolate chip pumpkin bread, you will need: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 3 large eggs - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) Making this bread is simple. Start by preheating your oven to 350°F. Grease your loaf pan or line it with parchment paper. In a bowl, mix the pumpkin, oils, and sugars until smooth. Beat in the eggs. Next, in another bowl, whisk together the dry ingredients. Gradually add this mix to the wet ingredients. Be careful not to overmix. Finally, fold in the chocolate chips and walnuts if you like. Pour the batter into the pan and bake it. You can whip this up in about 15 minutes. It will take around 55 to 65 minutes to bake. This recipe yields about 8 slices. Enjoy this warm treat with family or friends! You now have a clear guide to make Chocolate Chip Pumpkin Bread. Remember the key ingredients: pumpkin puree, sugars, and spices. Follow the step-by-step instructions for the best results. Use my tips to avoid common baking mistakes and enhance flavors. Explore variations for unique tastes and dietary needs. Keep the bread fresh with proper storage and enjoy it warm or cold. Bake this delicious treat often, and share it with friends. Your kitchen will smell wonderful! Enjoy every bite of your creation.

Chocolate Chip Pumpkin Bread

Indulge in the deliciousness of chocolate chip pumpkin bread, the perfect fall treat that combines the best flavors of pumpkin and chocolate! This simple recipe uses canned pumpkin puree and common pantry ingredients to create a moist loaf that's sure to impress. With just 15 minutes of prep time, you'll have a sweet, spiced bread that’s perfect for breakfast or dessert. Click through to explore this cozy recipe and bake your own today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 cup brown sugar, packed

1/2 cup granulated sugar

3 large eggs

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    In a mixing bowl, whisk together the canned pumpkin puree, vegetable oil, brown sugar, and granulated sugar until smooth.

      Beat in the eggs one at a time, ensuring they are well incorporated after each addition.

        In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.

          Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Avoid overmixing.

            Gently fold in the chocolate chips and walnuts if using.

              Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

                Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.

                  Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                    Slice and serve once cooled, or enjoy warm for a cozy treat!

                      Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 8 slices