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- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 3/4 cup brown sugar - 1/2 cup granulated sugar - 3 large eggs - 2 cups all-purpose flour The main ingredients in this pumpkin chocolate chip bread are simple yet essential. Canned pumpkin puree gives great flavor and moisture. Vegetable oil adds richness to the bread. Brown and granulated sugars provide sweetness and depth. Eggs help bind everything together while adding structure. All-purpose flour gives the bread its body. - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt Spices bring warmth and aroma to your bread. Cinnamon, nutmeg, and ginger work together to create that cozy fall flavor. Baking soda and baking powder act as leavening agents, helping the bread rise. Salt balances the sweetness and enhances the flavors. - 1 cup chocolate chips (semi-sweet or dark) - 1/2 cup chopped walnuts (optional) Chocolate chips are the star of this recipe. They add a rich, sweet touch that pairs well with pumpkin. You can use semi-sweet or dark chocolate, based on your taste. Chopped walnuts add crunch and a nutty flavor, but they are optional. Feel free to skip them if you prefer a smoother texture. 1. First, preheat your oven to 350°F (175°C). This temperature helps the bread rise and bake evenly. 2. Next, take a 9x5-inch loaf pan. Grease it well or line it with parchment paper. This makes it easy to remove the bread later. 3. In a large bowl, mix together 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, 3/4 cup of brown sugar, and 1/2 cup of granulated sugar. Stir until the mix looks smooth and creamy. 4. Beat in 3 large eggs, one at a time. Make sure each egg blends well before adding the next. 1. In a separate bowl, whisk 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, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of salt. This mix adds flavor and helps the bread rise. 1. Gradually add the dry mixture to the wet mixture. Stir gently until just combined. Be careful not to overmix. This keeps the bread soft. 2. Fold in 1 cup of chocolate chips and 1/2 cup of chopped walnuts, if you like. This adds a nice crunch and sweetness. 3. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. 4. Bake for about 55-65 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. 5. Once baked, take it out of the oven. Let it cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely. To make your pumpkin chocolate chip bread moist, use pumpkin puree and oil. The pumpkin adds moisture and flavor. Oil keeps the bread soft. These two ingredients are key to a tasty loaf. Avoid overmixing when you combine wet and dry ingredients. Mix just until you see no dry flour. Overmixing can make your bread tough. Gentle mixing helps keep it light and fluffy. To check if your bread is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean, your bread is ready. If it has wet batter on it, bake for a few more minutes. Let your bread cool in the pan for ten minutes. Then, move it to a wire rack. This prevents sogginess and helps it cool evenly. Store the bread in an airtight container to keep it fresh. Serve your pumpkin bread on a wooden cutting board. Dust it with powdered sugar for a nice touch. You can also sprinkle some cinnamon on top. For an extra treat, pair it with cream cheese spread. It adds a rich flavor that complements the pumpkin and chocolate. Enjoy the beautiful presentation and great taste! {{image_2}} You can jazz up your pumpkin chocolate chip bread with extra spices. Try adding clove or allspice for a warm flavor. These spices bring a rich taste that makes every bite special. You can also switch up the chocolate. Use dark chocolate for a deeper taste, or try white chocolate for a sweeter twist. Each type of chocolate changes the bread's charm. Explore these options to find your favorite mix. If you need gluten-free bread, use almond or coconut flour instead of all-purpose flour. These flours work well and keep the bread moist. You can also make this recipe vegan. Substitute eggs with flaxseed meal or applesauce. Use a plant-based milk instead of dairy. These swaps keep the bread tasty and kind to all diets. Get creative with mix-ins. You can add nuts like pecans or hazelnuts for a delightful crunch. Dried fruits like cranberries or raisins add sweetness and chewiness. These mix-ins make each slice unique. Feel free to experiment with what you love! Store your pumpkin chocolate chip bread at room temperature. Wrap it in plastic wrap to keep it fresh. You can also use a bread box or an airtight container. This method keeps the bread moist for up to four days. If you want to add extra flavor, place a slice of apple in the container. This trick helps maintain moisture and adds a hint of apple scent. If you want to save your bread for later, freezing is a great option. First, let the bread cool completely. Then, wrap it tightly in plastic wrap and foil. This helps protect it from freezer burn. Label it with the date to track how long it's been frozen. You can freeze it for up to three months. When you're ready to enjoy it, simply thaw it in the fridge overnight. To warm up slices, use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the slices on a baking sheet for about 10 minutes. This method keeps the bread soft and tasty. If you use a microwave, heat the slices for 15-20 seconds. Keep an eye on it to avoid overheating. Enjoy your warm slices with a pat of butter or cream cheese for a delightful treat! Yes, you can use fresh pumpkin. To make fresh pumpkin puree, first choose a sugar pumpkin. Slice it in half and remove the seeds. Roast the halves at 350°F (175°C) for about 45 minutes. The flesh should be soft and tender. Once cool, scoop the flesh out and blend it until smooth. This gives a fresher taste to your bread. To reduce the sweetness, cut back on the sugars. Start by using only 1/2 cup of brown sugar. You can also replace half the granulated sugar with unsweetened applesauce. This keeps moisture while lowering sugar. Taste the batter before baking. Adjust as needed, and remember that chocolate chips add sweetness too. You can use several egg substitutes. One option is to use flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. Another choice is unsweetened applesauce. Use 1/4 cup for each egg you replace. Both options work well and keep the bread moist. Pumpkin bread is simple and fun to make. We covered key ingredients like pumpkin puree, spices, and sugars. I shared easy steps for mixing and baking. Tips on moisture and storage help ensure your bread stays fresh. You can even try different flavors or swaps for diets. In the end, making this bread can be a delightful experience. Enjoy your baking adventure!

Moist Pumpkin Chocolate Chip Bread

Indulge in the deliciousness of this Moist Pumpkin Chocolate Chip Bread, perfect for fall or any time of year! With a delightful blend of pumpkin puree, warm spices, and chocolate chips, this easy recipe will be a hit at your table. Discover how to whip up this tasty treat in just over an hour. Click through to explore the full recipe and impress your family with this irresistible combination of flavors!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

3/4 cup brown sugar

1/2 cup granulated sugar

3 large eggs

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 ginger

1/2 teaspoon salt

1 cup chocolate chips (semi-sweet or dark)

1/2 cup chopped walnuts (optional)

Instructions
 

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

    In a large bowl, mix together the pumpkin puree, vegetable oil, brown sugar, and granulated sugar until well combined.

      Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

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

          Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined. Be careful not to overmix.

            Fold in the chocolate chips and walnuts (if using) gently into the batter.

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

                Bake for about 55-65 minutes, or until a toothpick inserted into the center comes out clean.

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

                    Slice and serve the bread warm or at room temperature, enjoying the rich pumpkin and chocolate flavors.

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

                        - Presentation Tips: Serve the bread on a wooden cutting board, dusted with powdered sugar, and garnish with a sprinkle of cinnamon on top. Pair with cream cheese spread for an extra touch!