Moist and delicious pumpkin bread, spice and flavored to perfection, then baked with tasty chocolate chips. This fall favorite will send your taste buds into a frenzy! If you’ve gone through autumn without tasting this scrumptious treat, you’ve missed out, big time!
But now you can make this Pumpkin Chocolate Chip Bread whether it is fall or not. Let’s take a moment to talk about this tempting treat so we can have a better appreciation of it the next time we take a bite.
What Is Pumpkin Chocolate Chip Bread?
This is a type of quick bread made from flour, sugar, pumpkin puree, chocolate chips salt, and other spice and flavorings. It is especially popular during the fall season and is oftentimes enjoy during Thanksgiving dinner with family and friends.
- Contrary to popular belief, pumpkins are fruits, not vegetables.
- There are on average about 500 seeds in a pumpkin
- Pumpkins are members of the squash family.
- Pumpkins were once believed to be a cure for freckles and a remedy for snake bites.
Origins Of The Pumpkin Bread
The exact date of invention and creator of pumpkin bread is unknown, but one theory is that Native tribes taught early European settlers how to make pumpkins based foods, sharing various recipes and techniques with them. The Pioneers went on to tweak and create their own versions, and that’s quite possibly how the pumpkin bread came to be.
When Can You Eat Pumpkin Bread?
This chocolaty pumpkin bread makes a great afternoon snack with either a glass of milk or a cup of tea, or have it after dinner for dessert! Serve to your book club guests as a sweet treat or make it for a bake sale, either way, everyone will enjoy it!
What To Serve With Pumpkin Bread
This dessert is best served warm or at room temperature, you can have it drizzled in white or dark chocolate, sugar glaze, or caramel. Grab a slice and enjoy with a refreshing cup of coffee or tea, you can even eat this with a scoop of your favorite ice cream!
Key Ingredients For Pumpkin Chocolate Chip Bread
Baking Powder – This is a chemical leavening agent that contributes to the increased volume of the pumpkin bread. When it comes into contact with the liquid ingredients it reacts, producing carbon dioxide thus giving rise to the bread during baking.
Flour– This is used to provide structure and thickness in the batter. As the flour is mixed with the other ingredients the gluten is developed and it becomes elastic providing support as the batter rises during baking.
How We Made This Tasty Pumpkin Chocolate Chip Bread
We made the pumpkin chocolate chip bread in just a few quick and easy steps! First, we mixed up all the dry ingredients (except the sugars) in a bowl and set them aside. In another bowl, we combined all the liquid ingredients along with both the sugars and whisk them until blended.
Next, we combined both the wet and dry ingredients, stirring just until the two were combined into a batter, then gently folded in the chocolate chips. We then shared the batter equally between the loaf pans and baked them for about 50-55 minutes in a preheated oven. Once a toothpick comes out clean, they’re all done!
Why Make Pumpkin Chocolate Chip Bread?
This delicious pumpkin bread is the perfect fall season dessert! Our recipe is quick to whip up, easy and inexpensive to make and it yields 2 whole loaves, which is about 12 slices per loaf! With that serving size, you can cater to family and guests!
Terms Used In The Recipe For Pumpkin Chocolate Chip Bread
Preheat The Oven– This is the of heating the oven at least 15 minutes in advance before using it to bake, this ensures that the oven is evenly heated and free from cold spots. Improper preheating could negatively affect the texture and volume of the pumpkin bread.
Fold In The Chocolate– This is a technique that utilizes a spoon to gently lift and turn over the chocolate chips into the batter, combining the two without bruising the chocolate hips or over-mixing the batter.
Questions And Answers
Q: What can I substitute for the applesauce in this recipe?
A: Don’t have any applesauce? No worries, just use canola oil! You can use an equal amount of canola oil to replace the applesauce I this recipe.
Q: Can I replace the eggs in this recipe?
A: Of course you can! If you don’t want to include eggs in the recipe, you can use buttermilk instead. Use 1/4 cup in place of each egg.
Your family will love this scrumptious pumpkin and chocolate dessert! Its moist, tender texture just melts away the moment you take a bite, it’s sure to be a hit among the adults and kids alike! Include this delicious treat at your next holiday dinner and witness as your family and friends enjoy the tasty fruits of your labor.
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups pumpkin puree (canned)
- 4 tsp pumpkin spice
- 2/3 cups granulated sugar
- 2/3 cups brown sugar
- 1 cup apple sauce
- 3 eggs
- 1 tbs vanilla
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup semi-sweet chocolate chips (mini)
- Preheat the oven to 350°F or 180°C. Grease and line with parchment, two 8x4 loaf pans, and set aside.
- Whisk in a large bowl, the flour, baking powder, baking soda, salt, and pumpkin spice.
- In a separate bowl, whisk the pumpkin puree, applesauce, both sugars eggs, and vanilla until combined,
- Pour the liquid into the dry ingredients and stir just until combined.
- Fold the chocolate chips into the batter, saving a little for topping.
- Divide the batter evenly between the pans, sprinkle the chips on top, and bake for 50-55 minutes, or until a toothpick to the center comes out clean.
- Allow the baked loaves to cool for 10 minutes in the pans, then transfer to a wire rack to cool completely. Slice and serve.