Irresistible Best Chocolate Chip Pumpkin Bread VIDEO Recipe

There’s something truly magical about the fall season, isn’t there? The air gets crisp, leaves turn vibrant shades of red and gold, and suddenly every coffee shop is serving pumpkin-flavored everything. It’s during this time of year that I first discovered my love for pumpkin bread. I remember spending cozy afternoons in the kitchen with my grandmother, her gentle hands stirring the batter while the sweet aroma of spices danced through our home. And that’s how I stumbled upon this delightful recipe for Best Chocolate Chip Pumpkin Bread—a perfect marriage of warm, spiced pumpkin and luscious chocolate. Trust me, it’s a slice of heaven!

Why You’ll Love This Recipe

• Comforting flavors that scream fall.
• Easy to whip up for a weeknight treat or weekend brunch.
• Chocolate chips elevate the classic pumpkin bread, making it a crowd-pleaser.
• Warm your kitchen and heart with the fabulous aromas while it bakes.

Ingredients

Gather your ingredients, and let’s dive in! Here’s what you’ll need:

• 1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) brown sugar, packed
• 2 large eggs
• ½ cup (120 ml) vegetable oil (or melted coconut oil)
• 1 teaspoon pure vanilla extract
• 1 ½ cups (190 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup (175 g) semi-sweet chocolate chips

Note: Use fresh pumpkin puree for an earthy flavor, but canned works wonderfully too. Don’t skip the spices; they add that warm, autumnal touch!

Step-by-Step Instructions

Let’s get cooking! Follow these simple steps, and you’ll have a delicious loaf of pumpkin bread in no time.

1. Preheat the Oven: Preheat your oven to 350°F (175°C). While it heats up, take a moment to savor that anticipation of a warm loaf soon to come.
2. Mix the Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until well combined. The color should be a gorgeous orange—you’ll start to feel those cozy vibes!
3. Combine the Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Make sure there are no lumps; a smooth batter leads to a delightful texture!
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Stir gently until just blended. Watch out: Overmixing here can lead to a dense loaf, and nobody wants that!
5. Add the Chocolate Chips: Gently fold in the chocolate chips. They will melt slightly while baking, creating pockets of gooey goodness in every slice.
6. Prepare the Pan: Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal. Pour the batter into the pan, smoothing the top with a spatula.
7. Bake: Pop it in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted comes out clean (a few crumbs are good, but not wet batter!).
8. Cool and Slice: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Patience is key here—it helps the texture set beautifully! Once cool, slice it up and enjoy!

Pro Tips & Variations

Now that you have the classic version down, let’s explore some fun twists and pro tips!

• Spice it Up: You can easily add spices like allspice or cloves for an extra depth of flavor.
• Nuts for Crunch: Toss in some chopped walnuts or pecans for a nutty crunch that complements the chocolate beautifully.
• Swaps: For a healthier version, you can use whole-wheat flour or a sugar substitute. You can even use applesauce instead of oil to cut down on fat!
• Frost it: Cream cheese frosting is a lovely touch if you want to elevate it to dessert status!

Keep it playful in the kitchen—experiment and make this recipe your own!

Serving Suggestions

This pumpkin bread is perfect for any occasion! Here’s how I love to enjoy it:

• With Coffee: It pairs wonderfully with a warm cup of coffee or chai tea, perfect for a cozy morning.
• Slathered with Butter: A pat of butter melting on top of warm pumpkin bread is pure bliss.
• Brunch Spread: Slice it up for a delightful brunch spread, alongside some whipped cream or yogurt.

Imagine your friends and family wrapped around your kitchen table, savoring this warm loaf and sharing stories. That’s the essence of comfort food!

Storage Tips

You’ll want to savor this pumpkin bread for as long as possible! Here’s how to store it:

• Room Temperature: Store the cooled bread in an airtight container at room temperature for up to 3 days.
• Refrigerator: You can refrigerate it to extend freshness for about a week—just make sure it’s tightly wrapped.
• Freezing: For longer storage, slice the bread and wrap it in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Simply thaw at room temperature or pop slices in the microwave for a few seconds to warm up!

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to roast and puree the pumpkin until it’s smooth. It adds a lovely, fresh flavor to the bread, but canned pumpkin is just as delicious and convenient!

How can I tell when the bread is done baking?

A toothpick inserted into the center should come out clean or with a few moist crumbs attached. If it comes out with wet batter, give it a few more minutes in the oven.

Why is my bread sinking in the middle?

Overmixing or not baking long enough can cause this. Make sure to gently mix and keep an eye on it towards the end of the baking time.

Can I make this bread vegan?

Yes, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil!

What can I do if my bread is too dry?

If your bread turns out a bit dry, try serving it with a spread like butter, cream cheese, or even a scoop of vanilla ice cream for a delightful treat!

Conclusion

This Best Chocolate Chip Pumpkin Bread is more than just a recipe—it’s a cozy tradition, a warm hug in loaf form, and a nod to those beautiful fall days. I hope you bake this and feel the same warmth and nostalgia I do! I’d love to hear how yours turns out, so please comment below and share your experiences or any delicious tweaks you tried. Happy baking!

Irresistible Best Chocolate Chip Pumpkin Bread VIDEO Recipe

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• Author: antaki
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf 1x

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Description

Discover the best choc chip pumpkin bread recipe Watch the video for tips tricks to make this delicious fall treat at home Enjoy every bite 155 chars

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Ingredients

Scale 1x2x3x

1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)

½ cup (100 g) granulated sugar

½ cup (100 g) brown sugar, packed

2 large eggs

½ cup (120 ml) vegetable oil (or melted coconut oil)

1 teaspoon pure vanilla extract

1 ½ cups (190 g) all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup (175 g) semi-sweet chocolate chips

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Instructions

Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until well combined.

In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

Gradually add the dry ingredients to the wet mixture and stir gently until just blended.

Gently fold in the chocolate chips.

Grease a 9×5 inch loaf pan or line it with parchment paper. Pour the batter into the pan.

Bake for 55-65 minutes, or until a toothpick inserted comes out clean.

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 200 calories
• Sugar: 15 g
• Fat: 8 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 3 g

Keywords: Pumpkin Bread, Chocolate Chip, Fall Recipes, Dessert Recipes