why make this recipe
Pumpkin Chocolate Chip Bread is perfect for fall or any time you want to enjoy a warm, sweet treat. The combination of pumpkin and chocolate creates a delicious flavor that everyone loves. This bread is moist, easy to make, and is great for breakfast, snacks, or desserts. Plus, it fills your kitchen with a wonderful aroma that makes it hard to resist.
how to make Pumpkin Chocolate Chip Bread
Ingredients:
- 3 large eggs
- 8 oz pumpkin puree (1 cup)
- 5.25 oz granulated sugar (¾ cup)
- 3 fl oz vegetable oil (⅓ cup + 1 tbsp)
- 7.44 oz all-purpose flour (1 ¾ cup)
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice (or ground cinnamon)
- 6 oz semi-sweet chocolate chips (1 cup)
Directions:
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, use an electric hand mixer to beat the eggs until they are well blended.
- Add the pumpkin puree to the bowl and beat again until everything is mixed well.
- Then, add the sugar and vegetable oil. Beat until well combined.
- In a small bowl, mix together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Gradually add this dry mixture to the pumpkin mixture. Beat until it is well blended.
- Add the chocolate chips and gently mix until they are evenly spread throughout the batter.
- Pour the batter into a greased glass loaf pan (8.5 x 4.5 x 2.5 inches). Place the loaf pan in the oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool before cutting. Enjoy!
how to serve Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread is delicious on its own but can also be served warm with a pat of butter or a drizzle of honey. It makes a great breakfast or an afternoon snack served alongside a cup of coffee or tea. You can also slice it and serve it at gatherings or bake sales.
how to store Pumpkin Chocolate Chip Bread
To store Pumpkin Chocolate Chip Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, place the wrapped bread in the refrigerator for up to a week. You can also freeze slices for up to three months. Just thaw them before serving.
tips to make Pumpkin Chocolate Chip Bread
- For extra flavor, try adding chopped nuts like walnuts or pecans.
- Make sure to use fresh pumpkin puree for the best taste.
- Don’t overmix the batter; mix until just combined for a tender bread.
- Check for doneness earlier, as ovens can vary in temperature.
variation
You can make a healthier version by replacing some of the oil with applesauce. Another variation is to use white chocolate chips instead of semi-sweet for a different taste.
FAQs
1. Can I use canned pumpkin puree?
Yes, canned pumpkin puree works great in this recipe. Just make sure it is 100% pumpkin with no added ingredients.
2. Can I make this bread without eggs?
Yes, you can use a flaxseed meal or applesauce as an egg substitute. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg.
3. How do I know when the bread is done baking?
You can check if the bread is done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the bread is ready.