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- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar - 1/2 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 3/4 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 chocolate chips - 1/2 cup walnuts or pecans (optional) To make the best chocolate chip pumpkin bread, you need the right ingredients. Start with canned pumpkin puree. It gives the bread its rich flavor and moist texture. Vegetable oil adds moisture without making it too heavy. Sugar is key for sweetness. Use brown sugar for a deeper flavor and granulated sugar for balance. Three large eggs help bind everything together and add fluffiness. Don't forget the vanilla extract for a good aroma. For the dry mix, you'll need all-purpose flour, baking soda, and baking powder. These help the bread rise. Ground cinnamon and nutmeg bring warm, cozy flavors. A pinch of salt enhances all the sweetness. Lastly, add chocolate chips for a sweet surprise in every bite. If you want a crunchy texture, toss in walnuts or pecans. They add a nice touch and some extra flavor. First, you need to preheat your oven to 350°F (175°C). This step is key to getting that perfect bake. While the oven warms up, grab a 9x5 inch loaf pan. You can grease it with some oil or use parchment paper. This makes it easy to take the bread out later. In a large bowl, combine 1 cup of canned pumpkin puree and 1/2 cup of vegetable oil. Next, add 1 cup of brown sugar, 1/2 cup of granulated sugar, and 3 large eggs. Don’t forget to add 1 teaspoon of vanilla extract! Whisk everything together until the mix is smooth and well blended. In another bowl, whisk together 1 3/4 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 mix adds flavor and structure to your bread. Now, it's time to bring the wet and dry mixes together. Gradually add the dry ingredients to the pumpkin mixture. Stir gently until just combined. Remember, a few lumps are okay. Avoid overmixing, or your bread may turn out tough. Fold in 1 cup of chocolate chips and, if you like, 1/2 cup of walnuts or pecans. The chocolate adds sweetness, and the nuts add a nice crunch. Mix until they are evenly spread throughout the batter. Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. Place the pan in the oven and bake for 55 to 60 minutes. To check if it's done, insert a toothpick into the center. It should come out clean. After baking, let the bread cool in the pan for about 10 minutes. This helps it set up nicely. Then, transfer the bread to a wire rack to cool completely. This cooling step keeps the bread from getting soggy. Do not overmix the batter for the best texture. When you mix too much, the bread can become tough. You want it light and soft. When you combine wet and dry ingredients, stir gently until just mixed. A few lumps are fine. This method keeps the bread fluffy. To boost the flavor, consider adding more spices. You can add ginger or allspice for warmth. A pinch of cloves also adds depth. These spices pair well with pumpkin. They enhance the overall taste and make your bread even more delightful. If you need a gluten-free option, you can use gluten-free flour. This swap works well in the recipe. Just replace all-purpose flour with a gluten-free blend. Make sure it has xanthan gum for better structure. Your bread will still rise nicely and taste amazing. {{image_2}} You can add nuts to your chocolate chip pumpkin bread for extra crunch. Pecans and walnuts are two great choices. Pecans have a sweet and buttery flavor. They add a nice texture to the bread. Walnuts are a bit more earthy and can give a stronger taste. Both nuts pair well with pumpkin and chocolate. You can choose one or mix both for a fun twist. If you want to make this bread vegan, you can easily swap out the eggs and oil. For eggs, use a flaxseed meal. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for about five minutes. This will create a nice binder for your bread. For oil, use applesauce or a plant-based butter. This keeps the bread moist and adds a hint of sweetness. You can also play with other mix-ins. Dried fruits like cranberries or raisins add a burst of flavor. Seeds like pumpkin or sunflower seeds can bring a nice crunch. Just fold in 1/2 cup of any of these mix-ins before baking. This lets you customize the bread to your taste. Each addition makes it a little different and more exciting! To keep your chocolate chip pumpkin bread fresh, store it in an airtight container. This will help prevent it from drying out. You can also wrap it tightly in plastic wrap or foil. Keep it at room temperature for up to three days. If you want to save it longer, consider freezing it. Freezing chocolate chip pumpkin bread is simple. First, let the bread cool completely. Then, wrap it in plastic wrap, followed by aluminum foil. This double wrapping keeps out air and moisture. Label it with the date to track storage time. To defrost, take it out of the freezer and leave it at room temperature for several hours. You can also microwave slices for quick defrosting. Chocolate chip pumpkin bread stays fresh for about 3 days at room temperature. If you store it in the fridge, it can last up to a week. In the freezer, it remains good for about three months. Always check for signs of spoilage, like mold or an off smell, before eating. Enjoy every delicious bite! Yes, you can use fresh pumpkin! First, choose a sugar pumpkin, also called pie pumpkin. Cut it in half and remove the seeds. Then, roast the halves cut side down at 350°F for about 45 minutes until soft. Let it cool, then scoop out the flesh and mash it. Measure out 1 cup for your recipe. This fresh pumpkin adds a nice texture and flavor. Check for a few signs. The bread should rise nicely and turn golden brown. Insert a toothpick into the center. If it comes out clean or with a few crumbs, it is done. The edges should pull slightly away from the pan. If it is sticky, bake a few more minutes. This bread is great on its own, but you can serve it with butter or cream cheese. A warm slice with a pat of butter is heavenly. You could also pair it with hot cocoa or coffee for a cozy treat. For a fun twist, try adding a scoop of vanilla ice cream on top. Absolutely! To convert this recipe to muffins, preheat the oven to 350°F and line a muffin tin with paper liners. Fill each cup about two-thirds full with batter. Bake for 20-25 minutes, or until a toothpick comes out clean. This will give you soft, fluffy pumpkin muffins that are perfect for sharing. To make chocolate chip pumpkin bread, you need simple ingredients and clear steps. We covered everything from mixing wet and dry items to baking and cooling the bread. I shared tips for perfect texture and flavor, plus options for storage and variations. This recipe is fun and easy for anyone. Try it out, and enjoy the sweet taste of pumpkin bread your way. Happy baking!

Chocolate Chip Pumpkin Bread

Indulge in the warm flavors of autumn with this delightful chocolate chip pumpkin bread recipe! Combining creamy pumpkin puree with sweet chocolate chips, it’s the perfect treat for any occasion. Easy to make and incredibly delicious, this pumpkin bread will fill your home with a cozy aroma. Ready to bake? Click through to explore the full recipe and enjoy a slice of fall bliss today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 cup brown sugar

1/2 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 3/4 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 chocolate chips

1/2 cup walnuts or pecans (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 large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk together until the mixture is smooth and well combined.

      In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

        Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Do not overmix; a few lumps are okay.

          Fold in the chocolate chips and nuts (if using) until evenly distributed throughout the batter.

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

              Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

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

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

                    - Presentation Tips: Slice the bread and serve warm with a pat of butter. For an extra touch, dust the top with a light sprinkle of powdered sugar and add a few chocolate chips on top for garnish.