Go Back
- 1 cup canned pumpkin puree - 1/2 cup unsweetened applesauce - 1/2 cup vegetable oil - 1 cup packed brown sugar - 1/2 cup granulated sugar - 3 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips You can swap canned pumpkin with fresh pumpkin. Just cook and puree it first. Unsweetened applesauce can be replaced with mashed bananas or yogurt. Use canola oil or melted coconut oil instead of vegetable oil. For sugars, coconut sugar works well, too. Eggs can be replaced with flax eggs for a vegan version: mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg. All-purpose flour can be swapped with gluten-free blends or almond flour for a nutty twist. One slice of this pumpkin bread has about 200 calories. The bread contains around 10 grams of fat and 25 grams of carbs. It also has about 3 grams of protein. The chocolate chips add some extra sugar, so keep that in mind. This bread is a great source of fiber due to the pumpkin and applesauce, making it a tasty treat that also offers some nutrition. First, preheat your oven to 350°F (175°C). This helps the bread bake evenly. Next, grab a 9x5 inch loaf pan. You can grease and lightly flour it or line it with parchment paper. This makes it easy to remove the bread later. In a large bowl, mix the wet ingredients. Combine 1 cup of pumpkin puree, 1/2 cup of unsweetened applesauce, and 1/2 cup of vegetable oil. Add 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Whisk these until smooth. Then, add 3 large eggs one by one, mixing well after each. Stir in 1 teaspoon of pure vanilla extract for flavor. In another bowl, sift together the dry ingredients. Use 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of baking powder. Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves. Don’t forget to add 1/2 teaspoon of salt. This helps the bread rise well. Now, gently fold the dry mix into the wet mix. Stir until just combined. Be careful not to overmix, as this can make the bread tough. Finally, add 1 cup of semi-sweet chocolate chips. Fold them in carefully to keep them whole. Pour the batter into your prepared loaf pan. Smooth the top with a spatula for an even bake. Place the pan in the oven and bake for 60 to 70 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. Once baked, take the bread out of the oven. Let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing. Enjoy the warm, sweet aroma filling your kitchen! To make your chocolate chip pumpkin bread fluffy and moist, follow these tips: - Use room temperature eggs for better mixing. Cold eggs can make your batter lumpy. - Don’t overmix the batter. Mix just enough to combine the wet and dry ingredients. Overmixing can make the bread dense. - Add the chocolate chips last. This helps keep them intact and evenly spread throughout the batter. - Check your oven temperature with an oven thermometer. An accurate temperature ensures even baking. Avoid these common errors to get the best results: - Skipping the sifting step can lead to lumps in your batter. Always sift dry ingredients. - Using too much flour can make the bread dry. Measure flour correctly by spooning it into the cup and leveling it off. - Not greasing the pan may cause sticking. Always grease or line your loaf pan for easy removal. - Cutting the bread too soon can result in a crumbly texture. Wait until it cools to slice. Here are some fun ways to serve your pumpkin bread: - Top with whipped cream for a sweet touch. - Sprinkle with powdered sugar for a festive look. - Pair with coffee or tea for a cozy treat. - Serve warm with a side of butter for extra richness. These tips will help you create a delightful chocolate chip pumpkin bread that rivals your favorite bakery! {{image_4}} You can easily make this bread gluten-free. Swap out all-purpose flour for a gluten-free blend. Look for a blend that has xanthan gum. This will help keep the bread light and fluffy. I recommend using a 1:1 gluten-free flour mix. Follow the same steps in the recipe. Your bread will still be moist and tasty. Feel free to get creative with add-ins. You can mix in nuts, like walnuts or pecans, for a crunch. Dried fruits, like cranberries or raisins, can add a sweet touch. For an extra spice kick, try adding ginger or cardamom. Each choice enhances the bread’s flavor. You can also add a swirl of cream cheese for a rich twist. While semi-sweet chocolate chips are great, you can use other types too. Dark chocolate chips add a bolder taste. Milk chocolate gives a sweeter, creamier bite. You can even use white chocolate for a fun contrast. Mixing different chocolates can create a unique flavor blend. Always choose high-quality chocolate for the best results. To keep your chocolate chip pumpkin bread fresh, store it in an airtight container. This helps keep it moist and tasty. You can place a piece of wax paper between the bread and the lid to absorb extra moisture. If you plan to eat it within a few days, store it at room temperature. For longer storage, the fridge is a good option. Just remember, it may dry out a bit in the fridge. Freezing is a great way to save your pumpkin bread for later. First, let the bread cool completely. Then, wrap it tightly in plastic wrap and aluminum foil. This keeps out air and prevents freezer burn. You can freeze it for up to three months. When you're ready to eat it, just let it thaw in the fridge overnight. For a quick option, you can microwave it for a few seconds. To enjoy your pumpkin bread warm, you can reheat it easily. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet and heat for about 10-15 minutes. If you want a faster option, microwave a slice for about 10-15 seconds. This warms it up well without drying it out. Enjoying it warm brings out the flavors and makes it even more delightful! Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Cut it in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast at 350°F (175°C) for about 45 minutes or until soft. Let it cool and then scoop out the flesh. Blend it until smooth. Measure one cup for your recipe. Fresh pumpkin can add a great taste and texture. You can make a few easy swaps. Use whole wheat flour instead of all-purpose flour. This adds fiber. You can also replace some of the sugar with mashed bananas or more applesauce. This lowers the sugar content. Another option is to use less oil. Try using Greek yogurt instead for moisture without extra fat. Pumpkin bread pairs well with many things. You can serve it with butter or cream cheese for spread. A drizzle of honey or maple syrup adds sweetness. Try it with a warm cup of tea or coffee. For a festive touch, top it with whipped cream and a sprinkle of cinnamon. Enjoy it as a snack or dessert! This blog post covered all you need to create delicious chocolate chip pumpkin bread. You learned about key ingredients and smart swaps. We shared simple steps for making and baking this treat. Plus, tips for that perfect texture and common mistakes to avoid. Seasonal variations let you mix it up, and storage tips keep your bread fresh. Remember, with these insights, you can bake confidently. Enjoy your baking and share this tasty bread with friends! Keep experimenting and have fun with flavors!

Chocolate Chip Pumpkin Bread Bakery Style

Indulge in the deliciousness of Chocolate Chip Pumpkin Bread Delight! This easy recipe combines autumn flavors with rich chocolate for a cozy treat that everyone will love. With simple ingredients like pumpkin puree, applesauce, and chocolate chips, you can whip up this delightful bread in no time. Ready to impress your friends and family? Click through to explore the full recipe and make your kitchen smell amazing!
Print Recipe Pin Recipe

Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsweetened applesauce

1/2 cup vegetable oil

1 cup packed brown sugar

1/2 cup granulated sugar

3 large eggs, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing and lightly flouring it or lining it with parchment paper for easy bread release.

    Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, applesauce, vegetable oil, brown sugar, and granulated sugar. Use a whisk to blend these ingredients until they are smooth and well integrated.

      Incorporate Eggs and Vanilla: Add the eggs, one at a time, ensuring you mix thoroughly after each addition to create a homogenous mixture. Stir in the vanilla extract to infuse flavor.

        Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt. This ensures an even distribution of the leavening agents and spices.

          Mix Dry with Wet: Gradually fold the dry ingredient mixture into the wet ingredients. Stir gently until just combined, being careful not to overmix which could affect the bread’s texture.

            Add Chocolate Chips: Carefully fold in the semi-sweet chocolate chips, distributing them evenly through the batter without crushing them.

              Transfer to Pan: Pour the batter into the prepared loaf pan, using a spatula to smooth the top for a uniform bake.

                Bake to Perfection: Place the loaf pan in the preheated oven and bake for 60–70 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

                  Cool Before Serving: After baking, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

                      - Presentation Tips: For an inviting presentation, serve the pumpkin bread warm topped with a dollop of whipped cream or a light dusting of powdered sugar. You can further enhance the display by arranging the slices on a rustic wooden board, garnished with extra chocolate chips and a sprinkle of pumpkin seeds for texture and visual interest. Enjoy!