Introduction:
Pumpkin Chocolate Chip Bread is just the right recipe for any fall season or whenever you need a nice, cozy treat. It is this lovely loaf, with a sweet pumpkin and chocolate flavor blend, so easy to make that you can easily warm hearts and satisfy the taste buds. If you have been looking for the perfect pumpkin chocolate chip bread recipe, look no further! Today I will guide you through one of the most delicious yet simple recipes for moist chocolate chip pumpkin bread that your family will surely love.
Why You’ll Love This Recipe
Moist and Fluffy: This pumpkin chocolate bread is so soft, fluffy, and perfectly moist.
Perfectly Balanced Flavors: The spiced pumpkin and sweet chocolate chips make for an irresistible flavor combination.
Easy to Make: This pumpkin chocolate chip bread recipe is beginner-friendly and quick to prepare.
Ingredients for Pumpkin Chocolate Chip Bread
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup orange juice (for a tangy flavor)
- 1 teaspoon vanilla extract
- 1 and 1/2 cups semi-sweet chocolate chips
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). It’s crucial to preheat the oven in order for the chocolate chip pumpkin bread to bake uniformly. Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal after baking.
2. Mix Dry Ingredients
In a medium-sized bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Mixing these dry ingredients first will ensure the spices are evenly distributed in the bread.
3. Cream the Butter and Sugar
In a large bowl, beat together the butter and brown sugar until light and fluffy, about 3-4 minutes. This step adds moisture and helps the bread rise perfectly.
4. Add Eggs, Pumpkin and Orange Juice
Add eggs one at a time beating very well after adding each of them. Finally stir in the pumpkin puree and orange juice. The orange juice provides the right flavor of citrus with a soft touch that complements well with the pumpkin and chocolate.
5. Wet Ingredients + Dry Ingredients
Slowly add the dry ingredients into the wet mixture. Fold gently until just combined; be careful not to over-mix, as this can result in a very dense loaf. The batter should be thick but smooth.
6. Add Chocolate Chips
Fold in the chocolate chips gently. As the bread bakes, the chocolate chips will melt, leaving pockets of gooey, sweet chocolate in every bite.
7. Bake the Pumpkin Chocolate Chip Loaf
Pour the batter into the prepared loaf pan and smooth out the top. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
8. Cool and Serve
Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Once it has cooled, slice it up and serve. This chocolate chip pumpkin bread is perfect served warm or at room temperature.
Tips for the Best Pumpkin Chocolate Chip Bread
Use Canned Pumpkin Puree: For a smooth texture and easy prep, canned pumpkin puree works best. Make sure to use pure pumpkin puree, not pumpkin pie filling.
Don’t Overmix: Over Mixing the batter can lead to a dense loaf. Mix just until the ingredients are combined.
Add Extra Spice: Feel free to adjust the amount of cinnamon, nutmeg, or ginger to suit your taste preferences.
Chocolate Chip Variations: Experiment with different types of chocolate chips – dark chocolate, white chocolate, or even a combination of both!
Frequently Asked Questions (FAQs)
Q1: Can I make this recipe without chocolate chips?
Yes! You can leave out the chocolate chips for a simple pumpkin bread, or replace them with dried fruit or nuts for added texture.
Q2: How do I make this pumpkin chocolate chip bread gluten-free?
You can replace the all-purpose flour with a gluten-free all-purpose flour blend. Always check if you have to adjust the amount of baking soda or powder depending on the flour you are using.
Q3: Can I freeze this pumpkin bread?
Ah! The bread freezes perfectly! One must wrap it in tight plastic and then aluminum foil. Then it can freeze for up to 3 months. Just thaw this bread at room temperature for consumption.
This pumpkin chocolate chip bread is a delectable cozy treat, especially good for fall or anytime you crave a comforting dessert. Pumpkin and chocolate just sound right together, as in an irresistible combination. The recipe for moist chocolate chip pumpkin bread is easy to prepare and very flavorful, which means everyone will love it, no matter how many years of baking experience they may have.
If you like this recipe, please make sure to comment and tell me how it turned out. Don’t forget to share your creations on Instagram and tag #FrostingByHafsa!