Chocolate Chip Pumpkin Bread: A Delicious Fall Treat You Must Try

Chocolate Chip Pumpkin Bread is a delightful fusion of flavors that brings warmth and comfort to any kitchen. As the leaves change and the air turns crisp, this recipe becomes a staple in my home, evoking memories of cozy autumn afternoons spent baking with loved ones. The rich history of pumpkin bread dates back to early American settlers who utilized the abundant squash harvest, and over the years, it has evolved into a beloved treat that graces our tables during the fall season.

What I adore about Chocolate Chip Pumpkin Bread is its perfect balance of sweetness and spice, combined with the moist, tender texture that melts in your mouth. The addition of chocolate chips elevates this classic recipe, making it a favorite among both kids and adults alike. Whether enjoyed as a breakfast treat, an afternoon snack, or a dessert, this Chocolate Chip Pumpkin Bread is not only convenient to make but also a delightful way to celebrate the flavors of the season. Join me as we dive into this scrumptious recipe that is sure to become a cherished addition to your fall baking repertoire!

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3 large eggs
• 1 teaspoon 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 ground ginger
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts or pecans (optional)

Preparing the Batter

Let’s get started on this delicious Chocolate Chip Pumpkin Bread! First, I like to gather all my ingredients and preheat the oven to 350°F (175°C). This way, everything is ready to go, and I won’t forget anything. Now, let’s dive into the steps:

1. In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, and unsweetened applesauce. I find that the applesauce adds moisture without making it too oily.
2. Add the granulated sugar and brown sugar to the bowl. Using a whisk, mix everything together until it’s well combined and smooth. This usually takes about 1-2 minutes.
3. Next, crack in the three large eggs and pour in the vanilla extract. Whisk again until the mixture is light and fluffy. You want to incorporate a bit of air into the batter for a nice rise.

Mixing the Dry Ingredients

Now that we have our wet ingredients ready, it’s time to mix the dry ingredients. This is a crucial step to ensure that our bread has a lovely texture.

4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Make sure there are no lumps in the flour.
5. Gradually add the dry mixture to the wet ingredients. I like to do this in three parts, folding it in gently with a spatula. This helps to avoid overmixing, which can make the bread dense.
6. Once the flour is just incorporated, fold in the semi-sweet chocolate chips and, if you’re using them, the chopped walnuts or pecans. This is where the magic happens, and the batter starts to look irresistible!

Preparing the Baking Pan

Before we pour our batter into the pan, we need to prepare it. This step is essential to ensure that our bread comes out easily after baking.

7. Take a 9×5-inch loaf pan and grease it with a bit of vegetable oil or butter. You can also line it with parchment paper for easy removal.
8. Pour the batter into the prepared loaf pan, using a spatula to smooth the top. Make sure to leave a little space at the top, as the bread will rise while baking.

Cooking Process

Now it’s time to bake our delicious creation! The aroma of pumpkin and chocolate will fill your kitchen, and I can’t wait for you to experience it.

9. Place the loaf pan in the preheated oven and bake for 60-70 minutes. I recommend checking for doneness around the 60-minute mark. You can do this by inserting a toothpick into the center of the bread; if it comes out clean or with a few moist crumbs, it’s ready!
10. Once baked, remove the loaf pan from the oven and let it cool in the pan for about 10-15 minutes. This helps the bread set and makes it easier to remove.
11. After cooling, carefully turn the bread out onto a wire rack to cool completely. If you used parchment paper, this step is a breeze!

Assembling and Serving

Now that our Chocolate Chip Pumpkin Bread is baked and cooled, it’s

Conclusion:

In summary, this Chocolate Chip Pumpkin Bread is an absolute must-try for anyone looking to indulge in a delightful blend of flavors that perfectly captures the essence of fall. The moist, tender crumb combined with the rich chocolate chips creates a comforting treat that’s perfect for breakfast, an afternoon snack, or even dessert. Plus, the warm spices of cinnamon and nutmeg elevate the pumpkin flavor, making each bite a cozy experience. For serving suggestions, I love to enjoy a slice warm from the oven, perhaps with a pat of butter or a dollop of cream cheese spread. You can also pair it with a hot cup of coffee or tea for a delightful afternoon pick-me-up. If you’re feeling adventurous, consider adding nuts for a crunchy texture or swapping out the chocolate chips for dried cranberries or walnuts for a different twist. The possibilities are endless! I encourage you to give this Chocolate Chip Pumpkin Bread recipe a try and share your experience with friends and family. Whether you bake it for a gathering or just for yourself, I promise it will be a hit! Don’t forget to let me know how it turns out; I’d love to hear your thoughts and any variations you come up with. Happy baking! Print