introduction
Pumpkin bread is a beloved fall treat, and when you add chocolate chips to the mix, it becomes even more delightful. Soft and Moist Chocolate Chip Pumpkin Bread is perfect for breakfast, snacks, or dessert. The blend of warm spices and rich chocolate creates a comforting and satisfying loaf that everyone will enjoy.
why make this recipe
Making Soft and Moist Chocolate Chip Pumpkin Bread is a great way to embrace the flavors of autumn. It’s easy to prepare, uses simple ingredients, and fills your kitchen with a delightful scent. Plus, this recipe is a wonderful way to incorporate pumpkin into your diet, providing both flavor and nutrition. Everyone will love the combination of soft pumpkin bread and melty chocolate chips.
how to make Soft And Moist Chocolate Chip Pumpkin Bread
Ingredients:
- 225 g all-purpose flour
- 1 tsp cinnamon powder
- 1/4 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp salt
- 1/2 tsp bicarb soda
- 50 g brown sugar
- 160 g caster sugar
- 300 g pumpkin puree (see notes)
- 2 eggs
- 190 g vegetable oil
- 1/2 tsp vanilla extract
- 150 g dark chocolate chips
Directions:
- Preheat your oven to 180°C (350°F) and grease a loaf pan.
- In a bowl, combine the flour, cinnamon, cloves, ginger, nutmeg, salt, and bicarb soda.
- In another large bowl, mix the brown sugar, caster sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Fold in the dark chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
how to serve Soft And Moist Chocolate Chip Pumpkin Bread
Soft and Moist Chocolate Chip Pumpkin Bread is delicious on its own, but you can make it even more special by serving it with a slice of butter or cream cheese spread. Enjoy it warm with a hot cup of coffee or tea for a cozy treat.
how to store Soft And Moist Chocolate Chip Pumpkin Bread
Store any leftover pumpkin bread in an airtight container at room temperature for up to 4 days. For longer storage, you can wrap it well and freeze it for up to 3 months. Thaw at room temperature before serving.
tips to make Soft And Moist Chocolate Chip Pumpkin Bread
- Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Make sure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; stir until just combined to keep the bread fluffy.
variation (if any)
You can add nuts, such as walnuts or pecans, for added crunch. Alternatively, try using white chocolate chips or milk chocolate chips for a different sweetness. You can also add dried cranberries or raisins for a chewy texture.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can make your own pumpkin puree by baking or steaming fresh pumpkin and then pureeing it until smooth.
What can I substitute for vegetable oil?
You can use melted coconut oil, canola oil, or even applesauce for a healthier option.
How can I enhance the flavor of my pumpkin bread?
Adding a little bit of orange or lemon zest can brighten the flavor of the bread, giving it a fresh twist.