Pumpkin Chocolate Chips Bread is a moist loaf which is easy to make. It is best served with coffee or tea or even for breakfast or dessert. Here is how to make Pumpkin Chocolate Chips Bread Recipe.
Pumpkin is one of those vegetables which is incredibly rich in vital, antioxidants and vitamins, therefore it is good to include it in your everyday diet and also they are in season right now.
One of the interesting and best way to use them, is making this delicious and soft Pumpkin Chocolate Chips Bread. If you like Banana Chocolate Chips Bread, you will like this one too.
Pumpkin Chocolate Chips Bread is moist, loaded with pumpkin flavour, and studded with chocolate chips.
As Christmas and New Year is just around the corner, this Pumpkin Chocolate Chips Bread is a perfect recipe to make and share with your friends and family.
It is so good, and has a soft and moist texture, therefore I always bake it during Winters.
Learn how to make Pumpkin Chocolate Chips Bread which makes for a delicious fall treat. Here is how to make Pumpkin Chocolate Chips Bread or you can even make muffins out of this batter. Interesting, right?
What is Pumpkin Chocolate Chips Bread?
Pumpkin Chocolate Chips Bread, is a super moist bread which has pumpkin puree along with chocolate chips.
Chocolate chips give this bread a nice chocolaty flavour, which enhances the flavour of this bread even more. If you wish, you can skip choco chips too. You can add pecans instead for that extra crunch.
It also has some spices such as cinnamon, nutmeg and cloves, which not only adds a great flavour but also add to its aroma.
Once you bake it, you will know how divine this bread smells and makes you hungry instantly.
You can either make a big loaf to enjoy with your family or make several mini loaves to gift during the festival season.
So, If you love fall baking as much as I do, get in the kitchen and whip up this delicious Pumpkin bread which is loaded with chocolate chips.
Pumpkin Chocolate Chips Bread Ingredients
How to store Pumpkin Chocolate Chip Bread?
If you have made a big loaf of this Pumpkin Chocolate Chip Bread, I am sure you can’t finish it at once, unless there are many people at your house.
Well, if you have leftover bread, just store it in an air tight container to eat for next 4 to 5 days.
How to store it? Once the Pumpkin Bread cools down, wrap it tightly in a plastic wrap. You can store this bread at a room temperature for about 3 days or store it in the refrigerator for about 5 days.
Can you freeze Pumpkin Chocolate Chip Bread?
If after 4 to 5 days also, you have some leftovers, then don’t trash them, you can freeze them instead for later occasion.
The best way to freeze this Pumpkin Chocolate Chip Bread is to wrap it tightly in plastic wrap. Make sure you wrap it as tightly as possible, and there is no air left inside.
Once you are done, put the bread in a ziplock bag or an air tight container and freeze it for about 2 to 3 months.
Whenever you feel like eating it again, just thaw it in the refrigerator and let it come to the room temperature. You can have it as it is or can warm it a bit in the oven.
Eggless Pumpkin Chocolate Chip Bread
For an eggless Pumpkin Chocolate Chip Bread recipe, you can use applesauce instead of eggs. Just reduce the amount of sugar, as you will also get a little sweetness from the apple sauce.
Also you can use flax seeds paste, if you don’t mind the black flax seeds texture in your recipe.
If you want to make it a Vegan recipe, then you can substitute the butter with vegan butter or coconut oil and substitute eggs with the above options.
Can I half this recipe?
This recipe can be easily halved. You can use 1 egg and 1 egg yolk instead of 3 if you are making half the recipe.
How to make Pumpkin Chocolate Chips Bread Step by Step
Pre heat the oven to 350 degrees F (180 Degrees C). Grease and line 2 loaf pans. Mix all purpose flour, baking soda, baking powder ground cinnamon, ground nutmeg and ground cloves in a bowl and keep aside.
In the bowl of your mixer, add butter and sugar and whisk until light and fluffy.
Add eggs, one at a time and whisk well after each addition.
Add pumpkin puree and mix until combined.
Add the flour mixture and chocolate chips and mix until combined.
Pour the battering the prepared pan. Bake for 55-60 minutes until a toothpick comes out clean.
Remove the pans from the oven and let them cool for 10 minutes. Transfer the breads on a cooling rack and cool completely. Cut into slices and serve.
Pumpkin Chocolate Chips Bread Recipe
Pumpkin Chocolate Chips Bread Recipe
Pumpkin Chocolate Chips Bread is a moist loaf which is easy to make. It is best served with coffee or tea or even for breakfast or dessert. Here is how to make Pumpkin Chocolate Chips Bread Recipe.
Ingredients
- 3 cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1 tsp Ground Cloves
- 1 cup Unsalted Butter At room temperature
- 2 cups Brown Sugar
- 3 Eggs
- 2 cups Pumpkin Puree
- 1 cup Chocolate Chips
Instructions
Pre heat the oven to 350 degrees F (180 Degrees C).
Grease and line 2 loaf pans.
Mix all purpose flour, baking soda, baking powder ground cinnamon, ground nutmeg and ground cloves in a bowl and keep aside.
In the bowl of your mixer, add butter and sugar and whisk until light and fluffy.
Add eggs, one at a time and whisk well after each addition.
Add pumpkin puree and mix until combined.
Add the flour mixture and chocolate chips and mix until combined.
Pour the battering the prepared pan.
Bake for 55-60 minutes until a toothpick comes out clean.
Remove the pans from the oven and let them cool for 10 minutes.
Transfer the breads on a cooling rack and cool completely.
Cut into slices and serve.
Recipe Notes
This recipe can be easily halved. You can use 1 egg and 1 egg yolk instead of 3 if you are making half the recipe.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
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