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- 1 cup canned pumpkin puree - 1/2 cup unsweetened applesauce - 1/2 cup vegetable oil - 1 cup brown sugar - 1/2 cup granulated sugar - 3 large eggs - 1 teaspoon 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 Each spice I use plays an important role. Ground cinnamon adds warmth, while nutmeg gives depth. Cloves add a hint of sweetness and earthiness. The mix of brown and granulated sugar creates a rich sweetness. Using both types adds complexity to the bread's flavor. If you don’t have canned pumpkin, you can use homemade puree. Just cook and mash fresh pumpkin. Unsweetened applesauce can be swapped with mashed banana for a different twist. For a lighter option, use canola oil instead of vegetable oil. You can also replace semi-sweet chocolate chips with dark or milk chocolate chips. Start by preheating your oven to 350°F (175°C). This ensures even baking. Next, take a 9x5 inch loaf pan. Grease and flour it well. This step helps the bread come out easily. You can also line the pan with parchment paper for easy removal. In a large bowl, combine 1 cup of canned pumpkin puree and 1/2 cup of unsweetened applesauce. Add 1/2 cup of vegetable oil, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Whisk these ingredients together until they blend well. Next, crack in 3 large eggs, one at a time. Mix well after each egg. Finally, stir in 1 teaspoon of vanilla extract. This mix gives the bread its moist texture and great flavor. In a separate bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of baking powder. Then, add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/2 teaspoon of salt. These spices add warmth and depth to the bread. Mix these dry ingredients well, so there are no lumps. Gradually add the dry mix into the wet ingredients. Stir gently until just combined. Do not over-mix, or the bread may turn out tough. Now, gently fold in 1 cup of semi-sweet chocolate chips. This ensures they are spread evenly. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake in the oven for 60–70 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your bread is ready. Once baked, let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy your delicious, bakery-style chocolate chip pumpkin bread! To get that soft, moist texture, use canned pumpkin puree. It gives the bread a rich flavor. Mixing in applesauce adds moisture without extra fat. The blend of brown sugar and granulated sugar also helps. Brown sugar makes it chewy, while granulated keeps it light. Sift your dry ingredients to add air, which helps the bread rise. Bake your bread for 60 to 70 minutes at 350°F. Check doneness by inserting a toothpick into the center. If it comes out clean, the bread is ready. If the toothpick has wet batter, bake for a few more minutes. Keep an eye on the top; it should be golden brown. If it browns too fast, cover it with foil. Serve your bread warm for the best taste. A dollop of whipped cream on top adds a nice touch. You can also sprinkle powdered sugar for a sweet finish. For a rustic look, slice the bread and arrange it on a wooden board. Scatter extra chocolate chips and pumpkin seeds around the slices. This makes for an eye-catching display. {{image_2}} You can change up the flavor of your pumpkin bread easily. Try adding nuts like walnuts or pecans for crunch. Dried fruits such as cranberries or raisins add sweetness and texture. Want a spice kick? Add a hint of ginger or allspice. You can even mix in some orange zest for a fresh twist. Feel free to experiment with your favorite flavors! Not everyone wants a loaf. You can turn this recipe into muffins or mini loaves. Bake the batter in a muffin tin for quick treats. Just adjust your baking time to about 20-25 minutes. For a fun twist, try making it into a pumpkin chocolate chip cake. Use a round cake pan, and bake for a shorter time. The options are endless! If you have dietary needs, you can still enjoy this bread. Use gluten-free flour for a gluten-free version. Swap out the sugar for a natural sweetener like honey or maple syrup. For a vegan option, replace eggs with flax eggs. Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. These changes keep your bread both tasty and safe for all diets! To store leftover chocolate chip pumpkin bread, place it in an airtight container. This keeps the bread moist and fresh. You can also wrap it tightly in plastic wrap. Store it at room temperature for up to three days. If you want to keep it longer, consider refrigeration. Just remember, it may dry out a bit. Freezing your pumpkin bread is easy! First, let it cool completely. Then, slice the bread for easier handling. Wrap each slice in plastic wrap and place them in a freezer bag. You can also freeze the whole loaf. Just wrap it tightly to prevent freezer burn. It will stay fresh for up to three months in the freezer. Chocolate chip pumpkin bread lasts about three days at room temperature. If you store it in the fridge, it can last up to a week. Always check for signs of spoilage, like mold or an off smell. For the best flavor and texture, consume it within a few days of baking. Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Once it cools, scoop out the flesh and blend it until smooth. Use the same amount as canned pumpkin, about 1 cup. Fresh pumpkin can add a richer taste, but it may also have more water. You might need to adjust the flour slightly for a better texture. To make this bread gluten-free, swap all-purpose flour for gluten-free flour. Use a blend that includes xanthan gum, which helps bind the ingredients. You may need to use a bit more liquid, like applesauce or oil, to keep the bread moist and fluffy. Start with the same measurement and adjust as needed. Check the bread after 60 minutes by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the bread is done. If the toothpick has wet batter, bake for an additional 5 to 10 minutes. Keep an eye on the top; it should be golden brown and spring back when touched. Absolutely! You can use nuts instead of chocolate chips. Walnuts or pecans work well. Chop them into small pieces and fold them into the batter like you would with the chocolate chips. This change adds a nice crunch and a different flavor to your pumpkin bread. In this post, I covered key ingredients and how to bake bread. You learned about flavor enhancers and substitutes. The step-by-step guide made preparation easy, from mixing to baking. I shared tips for texture and doneness, plus serving ideas. Variations and storage methods offered extra options. Baking is fun and offers endless creativity. Enjoy the process and share your tasty results!

Chocolate Chip Pumpkin Bread Bakery Style

Indulge in the flavors of fall with this easy Chocolate Chip Pumpkin Bread recipe! Perfectly moist and bursting with warm spices, this delicious bread combines the goodness of pumpkin and the richness of chocolate. Ideal for breakfast or a sweet snack, it’s sure to impress. Click through to discover the step-by-step guide and tips for serving this delightful treat that your family will love!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsweetened applesauce

1/2 cup vegetable oil

1 cup brown sugar

1/2 cup granulated sugar

3 large eggs

1 teaspoon 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 your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal.

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

      Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

        In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined.

            Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.

              Pour the batter into the prepared loaf pan and smooth the top with a spatula.

                Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

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

                      - Presentation Tips: Serve warm with a dollop of whipped cream or a sprinkle of powdered sugar on top for a delightful finish. Additionally, you can slice the bread and serve it on a rustic wooden board with some extra chocolate chips and pumpkin seeds scattered around for an attractive display.