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Chocolate Chip Pumpkin Bread Easy and Delicious Recipe

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To make this chocolate chip pumpkin bread, gather these key ingredients: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts or pecans (optional) You can add your own twist to this recipe. Consider these options: - Swap semi-sweet chocolate chips for dark chocolate or white chocolate. - Use a mix of nuts like almonds or hazelnuts for extra crunch. - Add dried fruit, like cranberries or raisins, for a sweet touch. Accurate measurements matter in baking. Here are some tips: - Use a dry measuring cup for flour and sugar. Level it off for accuracy. - For sticky ingredients like pumpkin puree, use a rubber spatula to scoop. - When measuring brown sugar, pack it firmly into the cup for best results. - Always check expiration dates on your baking powder and soda for freshness. By using these tips and ingredients, you'll create a delicious loaf every time! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This helps the bread bake evenly. Next, grease a 9x5-inch loaf pan. You can use cooking spray or butter. In a large mixing bowl, combine 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Mix these until they blend well. Then, add 2 large eggs and 1 teaspoon of vanilla extract. Stir these until fully mixed. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. Make sure these dry ingredients are well combined. Now, carefully add the dry mix to the wet ingredients. Stir until just combined. Don’t overmix or the bread may be tough. Finally, fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of chopped walnuts or pecans if you like nuts. Pour the batter into your greased loaf pan. Smooth the top with a spatula to make it nice. Now, place the pan in your preheated oven. Bake for 60 to 70 minutes. The bread is ready when a toothpick inserted into the center comes out clean. Keep an eye on it after 50 minutes to avoid overbaking. Once baked, remove the pan from the oven. Let the bread cool in the pan for 10 minutes. This step helps it set. After that, transfer it to a wire rack. Allow the bread to cool completely before slicing. If you slice it too soon, it may crumble. For neat cuts, use a sharp knife. Enjoy the rich flavors and warm spices in every slice! To make your chocolate chip pumpkin bread a hit, follow these simple tips: - Measure your ingredients carefully. This helps get the right texture. - Mix wet and dry ingredients separately. This avoids lumps in the batter. - Don’t overmix the batter. Stir until just combined for a soft bread. - Use room temperature eggs. They blend better with the other ingredients. - Check for doneness with a toothpick. It should come out clean from the center. Avoid these common mistakes for the best results: - Using expired baking powder or soda. Freshness is key for rise and texture. - Skipping the greasing of the loaf pan. This may lead to sticking and tearing. - Not cooling the bread before slicing. This helps the texture and flavor develop. - Overbaking the bread. Keep an eye on it to prevent dryness. - Forgetting optional ingredients. Nuts or spices can enhance flavor and crunch. Having the right tools makes baking easier. Here’s what you need: - 9x5-inch loaf pan. Perfect size for this recipe. - Mixing bowls. Have at least two for wet and dry ingredients. - Whisk. Great for mixing dry ingredients evenly. - Spatula. Helps fold in chocolate chips without breaking them. - Toothpick. Essential for checking if your bread is done. Pro Tips Use Fresh Spices: Freshly ground spices like cinnamon and nutmeg can elevate the flavor of your pumpkin bread significantly. Consider grinding them just before use for the best results. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a denser bread, losing that light and fluffy texture. Check for Doneness: Ovens can vary in temperature, so start checking your bread at the 60-minute mark. A toothpick inserted should come out clean or with just a few moist crumbs. Perfect Storage: To keep your pumpkin bread moist, wrap it tightly in plastic wrap and store it at room temperature. It can also be frozen for longer storage, just make sure to wrap it well. {{image_2}} You can easily make this bread gluten-free. Just swap all-purpose flour with a gluten-free blend. Look for a blend that works well in baking. Measure it just like regular flour. The texture will be slightly different, but still yummy. You might want to add a bit more pumpkin puree for moisture. This change keeps your gluten-free bread soft and tasty. To make a vegan version, use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Replace the vegetable oil with applesauce for moisture and sweetness. Use dairy-free chocolate chips to keep it vegan. This way, everyone can enjoy a slice without any animal products! There are many ways to boost the flavor of your pumpkin bread. You can add nuts like walnuts or pecans for crunch. They add a nice texture. If you want a sweeter touch, add dried fruit like raisins or cranberries. You can also mix in spices like allspice or cloves for a warm taste. Another fun twist is adding a splash of orange juice or zest for a citrus kick. Try different combinations to find your favorite! To keep your chocolate chip pumpkin bread fresh, wrap it well. Use plastic wrap or aluminum foil. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, consider refrigeration. This method can help it last for about a week. But remember, chilling can change its texture a bit. Freezing is a great option for longer storage. First, let the bread cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag or container. Mark it with the date for easy tracking. You can freeze this bread for up to three months. When you’re ready to eat it, just thaw it in the fridge overnight. To enjoy your pumpkin bread warm, you can reheat it easily. Slice the bread before reheating. Place slices on a microwave-safe plate. Heat them for about 15-20 seconds. If you prefer the oven, set it to 350°F (175°C). Wrap the bread in foil and heat for about 10-15 minutes. This way, it stays moist and tasty! Chocolate chip pumpkin bread can last for about five days when stored properly. Keep it in an airtight container at room temperature. If you want it to last longer, you can freeze it. Wrapped well, it can stay fresh for up to three months in the freezer. Yes, you can use fresh pumpkin instead of canned. Start with a small pumpkin, cook it, and mash it until smooth. This works great in my recipe. Keep in mind that fresh pumpkin may have a bit more moisture. Adjust your other ingredients if needed. Chocolate chip pumpkin bread is tasty on its own, but you can enjoy it with some extra treats. Try serving it with a dollop of whipped cream cheese or a scoop of vanilla ice cream. You can also pair it with a hot cup of coffee or tea for a cozy snack. This blog post covered everything you need for chocolate chip pumpkin bread. We discussed key ingredients and measurement tips, along with easy step-by-step baking instructions. I shared common mistakes to avoid and the best tools for success. You also learned about gluten-free and vegan variations, plus tips for storing and reheating. In conclusion, you now have all the info to bake delicious pumpkin bread at home. Enjoy the fall flavors with family and friends by trying out these recipes. Happy baking!

WANT TO SAVE THIS RECIPE?

If you love the warm flavors of fall, you’ll adore this easy Chocolate Chip Pumpkin Bread recipe. With just a handful of ingredients, you can whip up a delicious loaf that’s perfect for breakfast, snacks, or dessert. This guide walks you through each step, from gathering your ingredients to baking and storage tips. Let’s dive in and make your new favorite treat—get ready to impress your family and friends!

Why I Love This Recipe

  1. Moist and Flavorful: This pumpkin bread is incredibly moist thanks to the pumpkin puree, which also adds a delightful autumn flavor.
  2. Chocolatey Goodness: The addition of semi-sweet chocolate chips creates a perfect balance of sweetness and richness in every bite.
  3. Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced bakers.
  4. Perfect for Any Occasion: Whether it’s for breakfast, dessert, or a cozy gathering, this bread is sure to impress everyone.

Ingredients

List of Ingredients Needed

To make this chocolate chip pumpkin bread, gather these key ingredients:

– 1 cup canned pumpkin puree

– 1/2 cup vegetable oil

– 1 cup brown sugar

– 1/2 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 1/2 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1 cup semi-sweet chocolate chips

– 1/2 cup chopped walnuts or pecans (optional)

Optional Ingredients for Variation

You can add your own twist to this recipe. Consider these options:

– Swap semi-sweet chocolate chips for dark chocolate or white chocolate.

– Use a mix of nuts like almonds or hazelnuts for extra crunch.

– Add dried fruit, like cranberries or raisins, for a sweet touch.

Measurement Tips for Accurate Baking

Accurate measurements matter in baking. Here are some tips:

– Use a dry measuring cup for flour and sugar. Level it off for accuracy.

– For sticky ingredients like pumpkin puree, use a rubber spatula to scoop.

– When measuring brown sugar, pack it firmly into the cup for best results.

– Always check expiration dates on your baking powder and soda for freshness.

By using these tips and ingredients, you’ll create a delicious loaf every time!

Step-by-Step Instructions

Preparation Steps for Chocolate Chip Pumpkin Bread

First, preheat your oven to 350°F (175°C). This helps the bread bake evenly. Next, grease a 9×5-inch loaf pan. You can use cooking spray or butter. In a large mixing bowl, combine 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Mix these until they blend well. Then, add 2 large eggs and 1 teaspoon of vanilla extract. Stir these until fully mixed.

In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. Make sure these dry ingredients are well combined.

Now, carefully add the dry mix to the wet ingredients. Stir until just combined. Don’t overmix or the bread may be tough. Finally, fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of chopped walnuts or pecans if you like nuts.

Baking Instructions and Timing

Pour the batter into your greased loaf pan. Smooth the top with a spatula to make it nice. Now, place the pan in your preheated oven. Bake for 60 to 70 minutes. The bread is ready when a toothpick inserted into the center comes out clean. Keep an eye on it after 50 minutes to avoid overbaking.

Cooling and Slicing Guidelines

Once baked, remove the pan from the oven. Let the bread cool in the pan for 10 minutes. This step helps it set. After that, transfer it to a wire rack. Allow the bread to cool completely before slicing. If you slice it too soon, it may crumble. For neat cuts, use a sharp knife. Enjoy the rich flavors and warm spices in every slice!

Tips & Tricks

Baking Success Tips

To make your chocolate chip pumpkin bread a hit, follow these simple tips:

– Measure your ingredients carefully. This helps get the right texture.

– Mix wet and dry ingredients separately. This avoids lumps in the batter.

– Don’t overmix the batter. Stir until just combined for a soft bread.

– Use room temperature eggs. They blend better with the other ingredients.

– Check for doneness with a toothpick. It should come out clean from the center.

Common Mistakes to Avoid

Avoid these common mistakes for the best results:

– Using expired baking powder or soda. Freshness is key for rise and texture.

– Skipping the greasing of the loaf pan. This may lead to sticking and tearing.

– Not cooling the bread before slicing. This helps the texture and flavor develop.

– Overbaking the bread. Keep an eye on it to prevent dryness.

– Forgetting optional ingredients. Nuts or spices can enhance flavor and crunch.

Recommended Tools for Baking

Having the right tools makes baking easier. Here’s what you need:

– 9×5-inch loaf pan. Perfect size for this recipe.

– Mixing bowls. Have at least two for wet and dry ingredients.

– Whisk. Great for mixing dry ingredients evenly.

– Spatula. Helps fold in chocolate chips without breaking them.

– Toothpick. Essential for checking if your bread is done.

Pro Tips

  1. Use Fresh Spices: Freshly ground spices like cinnamon and nutmeg can elevate the flavor of your pumpkin bread significantly. Consider grinding them just before use for the best results.
  2. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a denser bread, losing that light and fluffy texture.
  3. Check for Doneness: Ovens can vary in temperature, so start checking your bread at the 60-minute mark. A toothpick inserted should come out clean or with just a few moist crumbs.
  4. Perfect Storage: To keep your pumpkin bread moist, wrap it tightly in plastic wrap and store it at room temperature. It can also be frozen for longer storage, just make sure to wrap it well.

Variations

Gluten-Free Chocolate Chip Pumpkin Bread

You can easily make this bread gluten-free. Just swap all-purpose flour with a gluten-free blend. Look for a blend that works well in baking. Measure it just like regular flour. The texture will be slightly different, but still yummy. You might want to add a bit more pumpkin puree for moisture. This change keeps your gluten-free bread soft and tasty.

Vegan Chocolate Chip Pumpkin Bread Recipe

To make a vegan version, use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Replace the vegetable oil with applesauce for moisture and sweetness. Use dairy-free chocolate chips to keep it vegan. This way, everyone can enjoy a slice without any animal products!

Flavor Additions and Substitutions

There are many ways to boost the flavor of your pumpkin bread. You can add nuts like walnuts or pecans for crunch. They add a nice texture. If you want a sweeter touch, add dried fruit like raisins or cranberries. You can also mix in spices like allspice or cloves for a warm taste. Another fun twist is adding a splash of orange juice or zest for a citrus kick. Try different combinations to find your favorite!

Storage Information

Best Practices for Storing Pumpkin Bread

To keep your chocolate chip pumpkin bread fresh, wrap it well. Use plastic wrap or aluminum foil. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, consider refrigeration. This method can help it last for about a week. But remember, chilling can change its texture a bit.

Freezing Instructions

Freezing is a great option for longer storage. First, let the bread cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag or container. Mark it with the date for easy tracking. You can freeze this bread for up to three months. When you’re ready to eat it, just thaw it in the fridge overnight.

Reheating Tips for Leftovers

To enjoy your pumpkin bread warm, you can reheat it easily. Slice the bread before reheating. Place slices on a microwave-safe plate. Heat them for about 15-20 seconds. If you prefer the oven, set it to 350°F (175°C). Wrap the bread in foil and heat for about 10-15 minutes. This way, it stays moist and tasty!

FAQs

How Long Does Chocolate Chip Pumpkin Bread Last?

Chocolate chip pumpkin bread can last for about five days when stored properly. Keep it in an airtight container at room temperature. If you want it to last longer, you can freeze it. Wrapped well, it can stay fresh for up to three months in the freezer.

Can I Substitute Fresh Pumpkin for Canned?

Yes, you can use fresh pumpkin instead of canned. Start with a small pumpkin, cook it, and mash it until smooth. This works great in my recipe. Keep in mind that fresh pumpkin may have a bit more moisture. Adjust your other ingredients if needed.

What Can I Serve with Chocolate Chip Pumpkin Bread?

Chocolate chip pumpkin bread is tasty on its own, but you can enjoy it with some extra treats. Try serving it with a dollop of whipped cream cheese or a scoop of vanilla ice cream. You can also pair it with a hot cup of coffee or tea for a cozy snack.

This blog post covered everything you need for chocolate chip pumpkin bread. We discussed key ingredients and measurement tips, along with easy step-by-step baking instructions. I shared common mistakes to avoid and the best tools for success. You also learned about gluten-free and vegan variations, plus tips for storing and reheating.

In conclusion, you now have all the info to bake delicious pumpkin bread at home. Enjoy the fall flavors with family and friends by trying out these recipes. Happy bakin

To make this chocolate chip pumpkin bread, gather these key ingredients: - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts or pecans (optional) You can add your own twist to this recipe. Consider these options: - Swap semi-sweet chocolate chips for dark chocolate or white chocolate. - Use a mix of nuts like almonds or hazelnuts for extra crunch. - Add dried fruit, like cranberries or raisins, for a sweet touch. Accurate measurements matter in baking. Here are some tips: - Use a dry measuring cup for flour and sugar. Level it off for accuracy. - For sticky ingredients like pumpkin puree, use a rubber spatula to scoop. - When measuring brown sugar, pack it firmly into the cup for best results. - Always check expiration dates on your baking powder and soda for freshness. By using these tips and ingredients, you'll create a delicious loaf every time! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This helps the bread bake evenly. Next, grease a 9x5-inch loaf pan. You can use cooking spray or butter. In a large mixing bowl, combine 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Mix these until they blend well. Then, add 2 large eggs and 1 teaspoon of vanilla extract. Stir these until fully mixed. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. Make sure these dry ingredients are well combined. Now, carefully add the dry mix to the wet ingredients. Stir until just combined. Don’t overmix or the bread may be tough. Finally, fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of chopped walnuts or pecans if you like nuts. Pour the batter into your greased loaf pan. Smooth the top with a spatula to make it nice. Now, place the pan in your preheated oven. Bake for 60 to 70 minutes. The bread is ready when a toothpick inserted into the center comes out clean. Keep an eye on it after 50 minutes to avoid overbaking. Once baked, remove the pan from the oven. Let the bread cool in the pan for 10 minutes. This step helps it set. After that, transfer it to a wire rack. Allow the bread to cool completely before slicing. If you slice it too soon, it may crumble. For neat cuts, use a sharp knife. Enjoy the rich flavors and warm spices in every slice! To make your chocolate chip pumpkin bread a hit, follow these simple tips: - Measure your ingredients carefully. This helps get the right texture. - Mix wet and dry ingredients separately. This avoids lumps in the batter. - Don’t overmix the batter. Stir until just combined for a soft bread. - Use room temperature eggs. They blend better with the other ingredients. - Check for doneness with a toothpick. It should come out clean from the center. Avoid these common mistakes for the best results: - Using expired baking powder or soda. Freshness is key for rise and texture. - Skipping the greasing of the loaf pan. This may lead to sticking and tearing. - Not cooling the bread before slicing. This helps the texture and flavor develop. - Overbaking the bread. Keep an eye on it to prevent dryness. - Forgetting optional ingredients. Nuts or spices can enhance flavor and crunch. Having the right tools makes baking easier. Here’s what you need: - 9x5-inch loaf pan. Perfect size for this recipe. - Mixing bowls. Have at least two for wet and dry ingredients. - Whisk. Great for mixing dry ingredients evenly. - Spatula. Helps fold in chocolate chips without breaking them. - Toothpick. Essential for checking if your bread is done. Pro Tips Use Fresh Spices: Freshly ground spices like cinnamon and nutmeg can elevate the flavor of your pumpkin bread significantly. Consider grinding them just before use for the best results. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a denser bread, losing that light and fluffy texture. Check for Doneness: Ovens can vary in temperature, so start checking your bread at the 60-minute mark. A toothpick inserted should come out clean or with just a few moist crumbs. Perfect Storage: To keep your pumpkin bread moist, wrap it tightly in plastic wrap and store it at room temperature. It can also be frozen for longer storage, just make sure to wrap it well. {{image_2}} You can easily make this bread gluten-free. Just swap all-purpose flour with a gluten-free blend. Look for a blend that works well in baking. Measure it just like regular flour. The texture will be slightly different, but still yummy. You might want to add a bit more pumpkin puree for moisture. This change keeps your gluten-free bread soft and tasty. To make a vegan version, use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Replace the vegetable oil with applesauce for moisture and sweetness. Use dairy-free chocolate chips to keep it vegan. This way, everyone can enjoy a slice without any animal products! There are many ways to boost the flavor of your pumpkin bread. You can add nuts like walnuts or pecans for crunch. They add a nice texture. If you want a sweeter touch, add dried fruit like raisins or cranberries. You can also mix in spices like allspice or cloves for a warm taste. Another fun twist is adding a splash of orange juice or zest for a citrus kick. Try different combinations to find your favorite! To keep your chocolate chip pumpkin bread fresh, wrap it well. Use plastic wrap or aluminum foil. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, consider refrigeration. This method can help it last for about a week. But remember, chilling can change its texture a bit. Freezing is a great option for longer storage. First, let the bread cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag or container. Mark it with the date for easy tracking. You can freeze this bread for up to three months. When you’re ready to eat it, just thaw it in the fridge overnight. To enjoy your pumpkin bread warm, you can reheat it easily. Slice the bread before reheating. Place slices on a microwave-safe plate. Heat them for about 15-20 seconds. If you prefer the oven, set it to 350°F (175°C). Wrap the bread in foil and heat for about 10-15 minutes. This way, it stays moist and tasty! Chocolate chip pumpkin bread can last for about five days when stored properly. Keep it in an airtight container at room temperature. If you want it to last longer, you can freeze it. Wrapped well, it can stay fresh for up to three months in the freezer. Yes, you can use fresh pumpkin instead of canned. Start with a small pumpkin, cook it, and mash it until smooth. This works great in my recipe. Keep in mind that fresh pumpkin may have a bit more moisture. Adjust your other ingredients if needed. Chocolate chip pumpkin bread is tasty on its own, but you can enjoy it with some extra treats. Try serving it with a dollop of whipped cream cheese or a scoop of vanilla ice cream. You can also pair it with a hot cup of coffee or tea for a cozy snack. This blog post covered everything you need for chocolate chip pumpkin bread. We discussed key ingredients and measurement tips, along with easy step-by-step baking instructions. I shared common mistakes to avoid and the best tools for success. You also learned about gluten-free and vegan variations, plus tips for storing and reheating. In conclusion, you now have all the info to bake delicious pumpkin bread at home. Enjoy the fall flavors with family and friends by trying out these recipes. Happy baking!

Decadent Chocolate Chip Pumpkin Bread

A moist and flavorful pumpkin bread loaded with chocolate chips and warm spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 2 cup vegetable oil
  • 1 cup brown sugar
  • 1 2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 2 teaspoon baking soda
  • 1 2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 2 teaspoon ground nutmeg
  • 1 4 teaspoon ground ginger
  • 1 cup semi-sweet chocolate chips
  • 1 2 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  • In a mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Mix until well blended.
  • Add the eggs and vanilla extract to the mix, stirring until fully incorporated.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  • Gently fold in the chocolate chips and nuts (if using).
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
  • Let it cool completely before slicing, to ensure clean cuts and to let the flavors develop.

Notes

Slice the pumpkin bread and serve it on a rustic wooden board, garnished with a sprinkle of cinnamon and a side of whipped cream cheese for a rich touch.
Keyword chocolate chip, dessert, pumpkin bread

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