PERFECT PUMPKIN CHOCOLATE BREAD – omarezepte24

I can almost smell it now – the warm, comforting aroma of autumn spices mingling with rich chocolate. It always takes me back to weekend mornings in my grandma’s cozy kitchen, where she’d be pulling loaves of freshly baked bread from the oven. This pumpkin chocolate chip bread recipe brings back all those cherished memories, and I’m so excited to share it with you. Today, I’m sharing all my secrets for the most amazing pumpkin chocolate chip bread you’ll ever make!

The Ultimate Pumpkin Chocolate Chip Bread: Your New Fall Favorite

Get ready to fall in love! This isn’t just any pumpkin bread; it’s a symphony of flavors and textures that will have everyone begging for more. The moist, tender crumb, the warm spices, the sweet pumpkin, and the bursts of melty chocolate chips… it’s pure bliss in every bite. We’re talking about a bread so good, it might just become your signature bake. Forget those dry, bland pumpkin breads you’ve had before. This recipe guarantees a loaf that’s incredibly moist, packed with flavor, and utterly irresistible.

Why This Recipe Works

What makes this pumpkin chocolate chip bread so special? It’s all about the right balance of ingredients and techniques. Here’s why this recipe stands out:

• Moisture Magic: We use both pumpkin puree and oil to create a super moist bread that stays fresh for days.
• Spice is Nice: A blend of cinnamon, nutmeg, and cloves creates that classic warm autumn flavor. Feel free to adjust the spices to your liking – a little ginger or allspice can be a lovely addition.
• Chocolate Chips Galore: We use a generous amount of chocolate chips because, let’s be honest, you can never have too much chocolate! You can use semi-sweet, milk chocolate, or even dark chocolate chips, depending on your preference.
• Easy to Make: This recipe is surprisingly simple, even for beginner bakers. No fancy equipment or complicated techniques required.

Ingredients You’ll Need

Before you start, gather your ingredients. Here’s what you’ll need to make this incredible pumpkin chocolate chip bread:

• All-Purpose Flour: 3 cups
• Baking Soda: 1 teaspoon
• Baking Powder: 1 teaspoon
• Salt: 1 teaspoon
• Cinnamon: 1 teaspoon
• Nutmeg: ½ teaspoon
• Cloves: ¼ teaspoon
• Granulated Sugar: 1 ½ cups
• Brown Sugar: ½ cup, packed
• Vegetable Oil: ½ cup
• Eggs: 2 large
• Pumpkin Puree: 1 ½ cups (not pumpkin pie filling!)
• Vanilla Extract: 1 teaspoon
• Chocolate Chips: 1 ½ cups (semi-sweet, milk chocolate, or dark chocolate)
• Optional: ½ cup chopped nuts (walnuts, pecans, or almonds)

Step-by-Step Instructions

Ready to bake? Follow these simple steps to create your own perfect loaf of pumpkin chocolate chip bread:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This is crucial to prevent sticking! You can also line the pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Make sure to whisk thoroughly to evenly distribute the spices.
3. In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until well combined.
4. Add the eggs one at a time, whisking well after each addition. This helps to emulsify the mixture and create a smooth batter.
5. Stir in the pumpkin puree and vanilla extract until well combined. The mixture will look smooth and creamy.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough bread. A few streaks of flour are okay.
7. Fold in the chocolate chips (and nuts, if using). Distribute them evenly throughout the batter.
8. Pour the batter into the prepared loaf pan. Spread it evenly.
9. Bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 55 minutes. If the top is browning too quickly, you can tent it with foil.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking and allows it to cool evenly.
11. Slice and enjoy! This bread is delicious on its own, but it’s also amazing with a pat of butter or a dollop of cream cheese.

Success Tips for Perfect Pumpkin Chocolate Chip Bread

Want to guarantee a perfect loaf every time? Here are my top tips for success:

• Measure Flour Accurately: Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and result in a dry bread.
• Don’t Overmix: Overmixing develops the gluten in the flour, which can lead to a tough bread. Mix until just combined, and don’t worry about a few streaks of flour.
• Use Room Temperature Ingredients: Room temperature eggs and pumpkin puree will incorporate more easily into the batter, resulting in a smoother texture.
• Check for Doneness: Use a wooden skewer to check for doneness. If it comes out clean, the bread is ready. If it comes out with wet batter, bake for a few more minutes and check again.
• Cool Completely: Let the bread cool completely before slicing. This allows the crumb to set and prevents it from crumbling.
• Make-Ahead & Freezing Instructions: This bread freezes beautifully! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. Let it thaw completely at room temperature before slicing. You can also make the batter ahead of time and store it in the refrigerator for up to 24 hours.

Variations and Substitutions

Want to customize your pumpkin chocolate chip bread? Here are some fun variations and substitutions to try:

• Add Nuts: Chopped walnuts, pecans, or almonds add a delicious crunch and nutty flavor.
• Use Different Chocolate Chips: Try milk chocolate, dark chocolate, white chocolate, or even peanut butter chips.
• Add Spices: Experiment with different spices like ginger, allspice, or cardamom.
• Add a Glaze: Drizzle a simple powdered sugar glaze over the top of the bread for a touch of sweetness.
• Make it Vegan: Substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use vegan chocolate chips.
• Add Cream Cheese Swirl: Prepare a simple cream cheese mixture (cream cheese, sugar, and vanilla) and swirl it into the batter before baking for a decadent treat.

Serving Suggestions

This pumpkin chocolate chip bread is delicious on its own, but here are some ideas for serving it:

• Warm with Butter: A classic and simple way to enjoy this bread.
• Toasted with Cream Cheese: Toast a slice of bread and spread it with cream cheese for a quick and easy breakfast or snack.
• As a Dessert: Serve a slice of bread with a scoop of vanilla ice cream or a dollop of whipped cream.
• With Coffee or Tea: The perfect accompaniment to your morning or afternoon beverage.
• As a Gift: Wrap a loaf of bread in cellophane and tie it with a ribbon for a thoughtful and delicious gift.

Other Fall Baking Ideas

If you’re in the mood for more fall baking, here are some other recipes you might enjoy:

If you’re looking for something a little lighter, try this Blueberry Zucchini Bread. It’s a delicious way to use up extra zucchini and enjoy a healthy treat. Or, for a classic fall flavor, try this Pumpkin Bread Recipe. It’s a simple and delicious recipe that’s perfect for any occasion. If you’re more of a cookie person, these Soft Pumpkin Cookies with Cream Cheese Frosting are a must-try! They’re soft, chewy, and topped with a creamy frosting that’s simply irresistible. For another chocolate and pumpkin combination, you might also love these Chewy Pumpkin Chocolate Chip Cookies! Looking for a sneaky way to get some greens in? These Zucchini Brownies are surprisingly delicious and moist. And if you’re short on time, these Pumpkin Chocolate Chip Muffins are ready in just 30 minutes!

Storing Your Pumpkin Chocolate Chip Bread

Proper storage is key to keeping your pumpkin chocolate chip bread fresh and delicious for as long as possible.

• Room Temperature: Store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3-4 days.
• Refrigerator: For longer storage, store the bread in the refrigerator for up to a week. However, keep in mind that refrigerating can dry out the bread slightly.
• Freezer: For the longest storage, freeze the bread for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw completely at room temperature before slicing.

Tips for Keeping Bread Moist

Here are a few extra tips to help keep your pumpkin chocolate chip bread moist and delicious:

• Add a Slice of Apple: Place a slice of apple in the airtight container with the bread. The apple will release moisture and help keep the bread from drying out.
• Wrap Tightly: Make sure the bread is wrapped tightly in plastic wrap or stored in an airtight container to prevent air from drying it out.
• Don’t Overbake: Overbaking is the most common cause of dry bread. Use a wooden skewer to check for doneness and remove the bread from the oven as soon as it’s ready.

Let’s Bake!

I hope you enjoy this pumpkin chocolate chip bread recipe as much as I do! It’s a truly magical combination of flavors and textures that’s perfect for fall. Remember, baking is all about having fun and experimenting, so don’t be afraid to get creative and add your own personal touch. Happy baking!

Perfect Pumpkin Chocolate Chip Bread

Amelia

This pumpkin chocolate chip bread is a moist and flavorful fall treat, perfect for breakfast, snack, or dessert. The combination of warm spices, sweet pumpkin, and melty chocolate chips makes it an irresistible bake that will fill your kitchen with a comforting aroma.

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert, Snack

Cuisine American

Servings 10

Calories 350 kcal

• 9×5 inch loaf pan

• Measuring cups and spoons

• Mixing Bowls

• Whisk

• Wooden skewer or toothpick

• Wire rack

• Oven

• Parchment paper (optional)

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 ½ cups granulated sugar
• ½ cup packed brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 ½ cups pumpkin puree not pumpkin pie filling
• 1 teaspoon vanilla extract
• 1 ½ cups chocolate chips semi-sweet, milk chocolate, or dark chocolate
• ½ cup chopped nuts walnuts, pecans, or almonds

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper leaving an overhang.

• In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

• In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until well combined.

• Add the eggs one at a time, whisking well after each addition.

• Stir in the pumpkin puree and vanilla extract until well combined.

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

• Fold in the chocolate chips (and nuts, if using).

• Pour the batter into the prepared loaf pan. Spread it evenly.

• Bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, tent it with foil.

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

• Slice and enjoy!

For best results, measure flour accurately by spooning it into the measuring cup and leveling it off. Avoid overmixing the batter to prevent a tough bread. Room temperature ingredients will incorporate more easily. Store the bread in an airtight container at room temperature for up to 3-4 days, in the refrigerator for up to a week, or freeze for up to 2 months. To keep the bread moist, add a slice of apple to the storage container. Experiment with different chocolate chips, spices, or add a glaze for variations.