Pumpkin Chocolate Chip Bread
Pumpkin chocolate chip bread is a delightful treat that perfectly marries the warm spices of fall with the sweetness of chocolate. This moist and flavorful loaf is not just a dessert; it’s a comforting snack any time of day. Whether enjoyed fresh out of the oven or toasted with butter, this bread is sure to become a favorite in your home. Get ready to impress your family and friends with this easy-to-follow recipe!
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 cup chocolate chips
Servings and Cooking Time
This recipe makes one 9×5 inch loaf, serving approximately 8 slices. Preparation time is about 15 minutes, and baking time is 60-70 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 180 calories, 8g of fat, 25g of carbohydrates, 2g of protein, and 15g of sugar. This information is based on a typical serving size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, oil, and sugar until well combined.
- Add eggs, one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Pour the batter into a greased 9×5 inch loaf pan.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Alternative Ingredients
You can substitute vegetable oil with applesauce for a healthier option, or use whole wheat flour instead of all-purpose flour for added fiber. You can also replace chocolate chips with nuts or dried fruit for a different texture and flavor.
Serving and Pairings
This pumpkin chocolate chip bread pairs beautifully with a cup of coffee or tea. It can also be served with cream cheese or butter spread for an extra indulgent treat.
Storage and Reheating
Store the bread in an airtight container at room temperature for up to 5 days. You can freeze it for longer storage, up to 3 months. To reheat, simply slice and warm in the microwave for 15-20 seconds.
Cooking Mistakes
- Don’t skip the baking soda; it’s essential for leavening.
- Ensure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter, as it can lead to dense bread.
- Check for doneness with a toothpick to avoid underbaking.
- Let the bread cool completely before slicing to maintain its texture.
Helpful Tips
- Use fresh pumpkin puree for the best flavor.
- Adjust spices according to your taste preference.
- For a decorative touch, sprinkle extra chocolate chips on top before baking.
- Consider adding a drizzle of icing for a sweet finish.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin works perfectly and is often more convenient. Just ensure it’s pure pumpkin puree without additives.
How can I make this bread gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Ensure your other ingredients are also gluten-free.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans can be added for extra crunch and flavor.
How long does this bread last?
When stored properly, pumpkin chocolate chip bread can last up to a week at room temperature or 3 months in the freezer.
What’s the best way to slice the bread?
Using a serrated knife will give you clean, even slices without squishing the loaf.
Conclusion
Pumpkin chocolate chip bread is a delightful combination of flavors and textures that is sure to please everyone. With its moist crumb and sweet chocolate bursts, it’s perfect for breakfast, snacks, or dessert. Enjoy baking this seasonal favorite!
Pumpkin Chocolate Chip Bread
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, oil, and sugar until well combined.
- Add eggs, one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Pour the batter into a greased 9x5 inch loaf pan.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
