Pumpkin Chocolate Chip Bread
If you’re looking for a cozy, autumn-inspired recipe, pumpkin chocolate chip bread is the answer. This moist, flavorful bread combines the earthy sweetness of pumpkin with rich chocolate chips, creating a delightful treat that’s perfect for breakfast, dessert, or an afternoon snack. It’s easy to make and sure to impress your family and friends. Let’s dive into the recipe!
Ingredients
– 1 cup pumpkin puree
– 1/2 cup vegetable oil
– 1 cup sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
Servings and Cooking Time
This recipe makes about 8 servings. Preparation time is around 15 minutes, and cooking time is approximately 60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 180 calories, 8g fat, 24g carbohydrates, 2g protein, and 1g fiber. Note that values may vary based on ingredient brands.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, combine pumpkin puree, oil, and sugar.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. In another bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chocolate chips gently.
7. Pour the batter into the prepared loaf pan.
8. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes.
10. Transfer to a wire rack to cool completely before slicing.
Alternative Ingredients
You can substitute vegetable oil with applesauce for a healthier option. Additionally, use dark chocolate chips or add nuts for added texture. Gluten-free flour can replace all-purpose flour for a gluten-free version.
Serving and Pairings
Pumpkin chocolate chip bread pairs beautifully with a cup of coffee or tea. It’s also delightful when served warm with a spread of cream cheese or butter.
Storage and Reheating
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Reheat slices in the microwave or toaster for a warm treat.
Cooking Mistakes
- Overmixing the batter can result in a dense texture.
- Not measuring ingredients accurately can affect the outcome.
- Baking at the wrong temperature may lead to uneven cooking.
- Skipping the cooling step can make slicing difficult.
- Using stale ingredients can impact flavor and texture.
Helpful Tips
- Use fresh pumpkin puree for the best flavor.
- Allow the bread to cool completely before slicing to maintain moisture.
- Experiment with spices like ginger for added warmth.
- Top with a sprinkle of cinnamon sugar before baking for a sweet crust.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just roast and puree it before measuring. Make sure to drain excess moisture for the best texture.
How do I know when the bread is done baking?
Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, the bread is done.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans can add a nice crunch and enhance the flavor.
Is this recipe suitable for freezing?
Yes, pumpkin chocolate chip bread freezes well. Wrap it tightly and store it in an airtight container.
How should I serve it?
Serve it plain, with cream cheese, or a dusting of powdered sugar for an elegant touch.
Conclusion
Pumpkin chocolate chip bread is a delightful way to celebrate the flavors of fall. Its moist texture and sweet chocolate chips make it a favorite among family and friends. Enjoy this easy-to-make recipe and savor every bite!
Pumpkin Chocolate Chip Bread
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, combine pumpkin puree, oil, and sugar.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In another bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips gently.
- Pour the batter into the prepared loaf pan.
- Bake for 55-60 minutes or until a toothpick inserted comes out clean.
- Allow the bread to cool in the pan for about 10 minutes.
- Transfer to a wire rack to cool completely before slicing.
