. Moist Pumpkin Chocolate Chip Bread – esrecipes

Moist Pumpkin Chocolate Chip Bread

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There’s something magical about the aroma of baking bread. It instantly evokes feelings of home, warmth, and comfort. I remember as a kid, my grandmother would bake a pumpkin bread every fall. The scent would fill her entire house, a signal that cozy sweaters and crisp leav

es were just around the corner. Now, I’ve perfected her recipe (with a delightful chocolate chip twist!) and I’m so excited to share it with you. Get ready to bake the most incredibly moist pumpkin chocolate chip bread you’ve ever tasted!

Why You’ll Love This Recipe

This isn’t your average dry, crumbly pumpkin bread. We’re aiming for something truly special – a dense, yet unbelievably moist bread, bursting with pumpkin spice and studded with rich chocolate chips. Here’s what makes this recipe a winner:

  • Seriously Moist: The combination of pumpkin puree, oil, and buttermilk creates a wonderfully moist crumb that won’t dry out quickly.
  • Perfectly Spiced: I’ve balanced the warm spices – cinnamon, nutmeg, ginger, and cloves – to create a cozy autumn flavor profile.
  • Chocolate Chip Delight: Seriously, who doesn’t love chocolate chips? They add pockets of melty sweetness throughout the bread.
  • Easy to Make: The recipe is straightforward and perfect for bakers of all skill levels.
  • Freezable: This bread freezes beautifully, meaning you can enjoy a taste of autumn all season long!

Ingredients You’ll Need

Let’s get the ingredients gathered. Here’s what you’ll need to make this incredible loaf:

  • Dry Ingredients:
    • 2 ½ cups All-Purpose Flour (spooned and leveled)
    • 1 ½ cups Granulated Sugar
    • 1 teaspoon Baking Soda
    • 1 teaspoon Baking Powder
    • 1 ½ teaspoons Ground Cinnamon
    • ½ teaspoon Ground Nutmeg
    • ¼ teaspoon Ground Ginger
    • ¼ teaspoon Ground Cloves
    • ½ teaspoon Salt
  • Wet Ingredients:
    • 1 cup Pumpkin Puree (not pumpkin pie filling!)
    • ½ cup Vegetable Oil (canola, sunflower, or light olive oil work well)
    • ½ cup Buttermilk (see note below for a substitute)
    • 2 Large Eggs
    • 1 teaspoon Vanilla Extract
  • The Star of the Show:
    • 1 cup Chocolate Chips (semi-sweet, dark chocolate, or milk chocolate – your choice!)

Buttermilk Substitute: If you don’t have buttermilk, no worries! Just add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup. Then, add enough milk (dairy or non-dairy) to reach the ½ cup mark. Let it sit for 5-10 minutes to curdle slightly.

Step-by-Step Baking Instructions

Now, let’s get baking! Follow these steps for a perfectly moist and flavorful loaf:

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This prevents sticking and ensures easy removal.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisking ensures all the spices are evenly distributed.
  3. Mix Wet Ingredients: In a separate bowl, combine the pumpkin puree, oil, buttermilk (or your substitute), eggs, and vanilla extract. Whisk until well combined.
  4. Combine Wet and Dry (Gently!): Pour the wet ingredients into the dry ingredients. Mix gently with a rubber spatula just until barely combined. Overmixing will develop the gluten and result in a tougher bread. A few streaks of flour are okay!
  5. Add the Chocolate Chips: Fold in the chocolate chips until they are evenly distributed throughout the batter.
  6. Pour into Pan: Pour the batter into the prepared loaf pan. Spread it evenly.
  7. Bake: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. Don’t worry about it being totally clean, a few crumbs are fantastic for moisture.
  8. Cooling is Key: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Don’t be tempted to slice it while it’s still warm!

Tips, Variations, and Serving Suggestions

Let’s elevate your pumpkin chocolate chip bread even further! Here are some ideas:

  • Spice it Up: Add a pinch of cayenne pepper for a subtle kick.
  • Nutty Goodness: Stir in ½ cup of chopped walnuts or pecans for added texture and flavor.
  • Cream Cheese Swirl: Before baking, swirl a mixture of softened cream cheese, sugar, and vanilla extract into the batter.
  • Maple Syrup Drizzle: Drizzle a warm maple syrup glaze over the cooled bread.
  • Streusel topping: Add a buttery streusel topping to create an extra decadent treat. Combine ½ cup flour, ¼ cup brown sugar, 2 tablespoons cold butter (cut into small pieces), and ¼ teaspoon cinnamon. Crumble over the batter before baking.
  • Freezing for Later: To freeze, wrap the completely cooled loaf tightly in plastic wrap, then in foil. It will keep in the freezer for up to 3 months. Thaw at room temperature.
  • Serving Suggestions: Enjoy a slice with a warm cup of coffee or tea. It’s also fantastic with a dollop of whipped cream or a scoop of vanilla ice cream!

Nutritional Information (Approximate, per slice – assuming 12 slices):

  • Calories: 280-320
  • Fat: 12-15g
  • Saturated Fat: 3-4g
  • Carbohydrates: 40-45g
  • Sugar: 20-25g
  • Protein: 4-5g
  • Fiber: 2-3g

Please note: Nutritional information is an estimate and can vary based on specific ingredients used.

Your Autumn Baking Adventure Awaits!

That’s it! You now have the recipe for a truly exceptional moist pumpkin chocolate chip bread. It’s the perfect way to embrace the flavors of fall and share a little warmth with your loved ones. Don’t be intimidated – this recipe is surprisingly easy and the results are absolutely worth it. So, gather your ingredients, preheat your oven, and get ready to fill your home with the irresistible aroma of pumpkin spice and chocolate. Happy baking!

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