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Gooey Chocolate Chip Pumpkin Bread Simple Treat Recipe

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- 1 cup pure pumpkin puree - 1/2 cup unsweetened applesauce - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips - Optional: 1/2 cup chopped walnuts To make gooey chocolate chip pumpkin bread, gather these ingredients first. The pumpkin puree gives this bread its rich flavor and moisture. Applesauce adds sweetness and helps keep it soft. Brown sugar and granulated sugar balance the sweetness nicely. For the dry mix, I use all-purpose flour for the best texture. Baking powder and baking soda help the bread rise. Cinnamon, nutmeg, and ginger add warm spices that make this treat feel cozy. A pinch of salt enhances all the flavors. Finally, the chocolate chips are a must. They melt into gooey pockets of goodness. If you like, toss in some walnuts for crunch. This combination of ingredients makes a delicious pumpkin bread that everyone will love. - Preheat the oven to 350°F (175°C). - Prepare a 9x5 inch loaf pan. Grease it well or line it with parchment paper. This step helps with easy removal later. - In a large bowl, combine 1 cup of pumpkin puree, 1/2 cup of unsweetened applesauce, 1/2 cup of packed brown sugar, 1/4 cup of granulated sugar, 2 large eggs, and 1 teaspoon of pure vanilla extract. - Whisk until smooth. This mixture adds moisture and flavor to your bread. - In another bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. - Sifting ensures there are no clumps and helps the bread rise nicely. - Gradually mix the dry ingredients into the wet mixture. Stir gently until they just combine. Do not overmix; it's okay to have a few lumps. - Fold in 1 cup of semi-sweet chocolate chips and, if you like, 1/2 cup of chopped walnuts for extra texture. - Pour the batter into the prepared loaf pan. Smooth the top with a spatula for even baking. - Place the loaf pan in your preheated oven and bake for 55-60 minutes. To check if it's done, insert a toothpick in the center. It should come out clean, but a few melted chocolate bits are fine. - Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling helps maintain its shape. - Avoid overmixing the batter: This keeps your bread soft and light. Stir just until you see no dry flour. A few lumps are fine; they add character. - Use room temperature eggs: Room temp eggs mix better and help the batter blend more smoothly. If your eggs are cold, place them in warm water for a few minutes. - Position the loaf pan in the center of the oven: This helps the bread bake evenly. If the pan is too close to the heat, the edges may cook too fast. - Check doneness with a toothpick: Insert a toothpick into the center of the loaf. If it comes out clean, your bread is ready! A few melted chocolate chips are okay. - Drizzle with melted chocolate: This adds a fun touch and makes your bread look fancy. Melt some chocolate and pour it over the top for a treat. - Serve with whipped cream: A dollop of whipped cream adds creaminess and balances the sweetness. It’s a perfect match for your gooey bread. {{image_4}} If you need a gluten-free choice, swap the all-purpose flour with gluten-free all-purpose flour. This simple change keeps the bread moist and delicious. Just make sure your flour blend has xanthan gum for the best texture. Want to mix things up? You can add dried cranberries or pecans for a fun twist. Both add texture and flavor. If you prefer dark chocolate, use dark chocolate chips instead of semi-sweet. They give a rich, deep taste that pairs well with pumpkin. For an extra burst of flavor, try adding a teaspoon of vanilla or almond extract. This small change will elevate your bread. If you like citrus, include some orange zest. It adds a fresh twist that brightens the taste. To keep your gooey chocolate chip pumpkin bread fresh, store it at room temperature. Wrap it tightly in plastic wrap or aluminum foil. This helps to keep moisture in and prevents it from drying out. You can also place it in an airtight container. If you prefer, you can store it in the fridge. However, this may dry it out a bit. If you choose to refrigerate, wrap it well to maintain freshness. To freeze pumpkin bread, let it cool completely first. Wrap each loaf tightly in plastic wrap. You can also use aluminum foil for extra protection. Place the wrapped bread in a freezer bag or an airtight container. This keeps out air and moisture. When you want to enjoy it, remove the bread from the freezer. Let it thaw in the fridge overnight or at room temperature for a few hours. For best taste, eat within three months of freezing. Gooey chocolate chip pumpkin bread tastes best within the first few days. If stored at room temperature, it stays fresh for about four to five days. In the fridge, it may last up to a week. If frozen, it keeps its taste for about three months. For the best flavor, try to eat it sooner rather than later. Yes, you can use fresh pumpkin! First, choose a small sugar pumpkin. Cut it in half and remove the seeds. Roast each half in the oven at 350°F (175°C) for about 45 minutes. Let it cool, then scoop out the flesh. Blend it until smooth. You need 1 cup of this puree for your bread. To check if your pumpkin bread is done, insert a toothpick into the center. If it comes out clean or with a few melted chocolate chips, the bread is ready. Look for a golden-brown color on top. The sides should slightly pull away from the pan. If you want to replace eggs, try these options: - 1/4 cup unsweetened applesauce for each egg - 1/4 cup mashed banana - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (let it sit for 5 minutes) These will help keep your bread moist and tasty! You learned how to make delicious gooey chocolate chip pumpkin bread. With simple steps, you'll mix wet and dry ingredients and bake them to perfection. Always remember to check for doneness and avoid overmixing. You can also try different flavors and add-ins for variety. Enjoy your warm, sweet bread fresh or store it for later. This recipe is easy and fun for everyone. Get baking and share it with friends and family!
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Get ready to indulge in a warm slice of gooey chocolate chip pumpkin bread! This easy recipe blends rich pumpkin puree with sweet chocolate for a treat that’s perfect any time of year. Whether you’re a baking novice or a pro, you’ll love how simple it is to create this delicious loaf. Let’s dive into the tasty details and make something that everyone will want to share!

Ingredients

Main Ingredients for Gooey Chocolate Chip Pumpkin Bread

– 1 cup pure pumpkin puree

– 1/2 cup unsweetened applesauce

– 1/2 cup packed brown sugar

– 1/4 cup granulated sugar

– 2 large eggs

– 1 teaspoon pure vanilla extract

Dry Ingredients

– 1 1/2 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon salt

Add-ins

– 1 cup semi-sweet chocolate chips

– Optional: 1/2 cup chopped walnuts

To make gooey chocolate chip pumpkin bread, gather these ingredients first. The pumpkin puree gives this bread its rich flavor and moisture. Applesauce adds sweetness and helps keep it soft. Brown sugar and granulated sugar balance the sweetness nicely.

For the dry mix, I use all-purpose flour for the best texture. Baking powder and baking soda help the bread rise. Cinnamon, nutmeg, and ginger add warm spices that make this treat feel cozy. A pinch of salt enhances all the flavors.

Finally, the chocolate chips are a must. They melt into gooey pockets of goodness. If you like, toss in some walnuts for crunch. This combination of ingredients makes a delicious pumpkin bread that everyone will love.

Step-by-Step Instructions

Prepping the Oven and Pan

– Preheat the oven to 350°F (175°C).

– Prepare a 9×5 inch loaf pan. Grease it well or line it with parchment paper. This step helps with easy removal later.

Mixing the Wet Ingredients

– In a large bowl, combine 1 cup of pumpkin puree, 1/2 cup of unsweetened applesauce, 1/2 cup of packed brown sugar, 1/4 cup of granulated sugar, 2 large eggs, and 1 teaspoon of pure vanilla extract.

– Whisk until smooth. This mixture adds moisture and flavor to your bread.

Preparing the Dry Ingredients

– In another bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt.

– Sifting ensures there are no clumps and helps the bread rise nicely.

Combining Ingredients

– Gradually mix the dry ingredients into the wet mixture. Stir gently until they just combine. Do not overmix; it’s okay to have a few lumps.

– Fold in 1 cup of semi-sweet chocolate chips and, if you like, 1/2 cup of chopped walnuts for extra texture.

Baking the Bread

– Pour the batter into the prepared loaf pan. Smooth the top with a spatula for even baking.

– Place the loaf pan in your preheated oven and bake for 55-60 minutes. To check if it’s done, insert a toothpick in the center. It should come out clean, but a few melted chocolate bits are fine.

– Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling helps maintain its shape.

Tips & Tricks

Tips for Perfect Texture

– Avoid overmixing the batter: This keeps your bread soft and light. Stir just until you see no dry flour. A few lumps are fine; they add character.

– Use room temperature eggs: Room temp eggs mix better and help the batter blend more smoothly. If your eggs are cold, place them in warm water for a few minutes.

Ensuring Even Baking

– Position the loaf pan in the center of the oven: This helps the bread bake evenly. If the pan is too close to the heat, the edges may cook too fast.

– Check doneness with a toothpick: Insert a toothpick into the center of the loaf. If it comes out clean, your bread is ready! A few melted chocolate chips are okay.

Presentation Ideas

– Drizzle with melted chocolate: This adds a fun touch and makes your bread look fancy. Melt some chocolate and pour it over the top for a treat.

– Serve with whipped cream: A dollop of whipped cream adds creaminess and balances the sweetness. It’s a perfect match for your gooey bread.

Variations

Gluten-Free Option

If you need a gluten-free choice, swap the all-purpose flour with gluten-free all-purpose flour. This simple change keeps the bread moist and delicious. Just make sure your flour blend has xanthan gum for the best texture.

Different Add-ins

Want to mix things up? You can add dried cranberries or pecans for a fun twist. Both add texture and flavor. If you prefer dark chocolate, use dark chocolate chips instead of semi-sweet. They give a rich, deep taste that pairs well with pumpkin.

Flavor Tweaks

For an extra burst of flavor, try adding a teaspoon of vanilla or almond extract. This small change will elevate your bread. If you like citrus, include some orange zest. It adds a fresh twist that brightens the taste.

Storage Info

How to Store Pumpkin Bread

To keep your gooey chocolate chip pumpkin bread fresh, store it at room temperature. Wrap it tightly in plastic wrap or aluminum foil. This helps to keep moisture in and prevents it from drying out. You can also place it in an airtight container. If you prefer, you can store it in the fridge. However, this may dry it out a bit. If you choose to refrigerate, wrap it well to maintain freshness.

Freezing Instructions

To freeze pumpkin bread, let it cool completely first. Wrap each loaf tightly in plastic wrap. You can also use aluminum foil for extra protection. Place the wrapped bread in a freezer bag or an airtight container. This keeps out air and moisture. When you want to enjoy it, remove the bread from the freezer. Let it thaw in the fridge overnight or at room temperature for a few hours. For best taste, eat within three months of freezing.

Shelf Life

Gooey chocolate chip pumpkin bread tastes best within the first few days. If stored at room temperature, it stays fresh for about four to five days. In the fridge, it may last up to a week. If frozen, it keeps its taste for about three months. For the best flavor, try to eat it sooner rather than later.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin! First, choose a small sugar pumpkin. Cut it in half and remove the seeds. Roast each half in the oven at 350°F (175°C) for about 45 minutes. Let it cool, then scoop out the flesh. Blend it until smooth. You need 1 cup of this puree for your bread.

How do I know when my pumpkin bread is done?

To check if your pumpkin bread is done, insert a toothpick into the center. If it comes out clean or with a few melted chocolate chips, the bread is ready. Look for a golden-brown color on top. The sides should slightly pull away from the pan.

What can I substitute for eggs in this recipe?

If you want to replace eggs, try these options:

– 1/4 cup unsweetened applesauce for each egg

– 1/4 cup mashed banana

– 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (let it sit for 5 minutes)

These will help keep your bread moist and tasty!

You learned how to make delicious gooey chocolate chip pumpkin bread. With simple steps, you’ll mix wet and dry ingredients and bake them to perfection. Always remember to check for doneness and avoid overmixing. You can also try different flavors and add-ins for variety. Enjoy your warm, sweet bread fresh or store it for later. This recipe is easy and fun for everyone. Get baking and share it with friends and family!

- 1 cup pure pumpkin puree - 1/2 cup unsweetened applesauce - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup semi-sweet chocolate chips - Optional: 1/2 cup chopped walnuts To make gooey chocolate chip pumpkin bread, gather these ingredients first. The pumpkin puree gives this bread its rich flavor and moisture. Applesauce adds sweetness and helps keep it soft. Brown sugar and granulated sugar balance the sweetness nicely. For the dry mix, I use all-purpose flour for the best texture. Baking powder and baking soda help the bread rise. Cinnamon, nutmeg, and ginger add warm spices that make this treat feel cozy. A pinch of salt enhances all the flavors. Finally, the chocolate chips are a must. They melt into gooey pockets of goodness. If you like, toss in some walnuts for crunch. This combination of ingredients makes a delicious pumpkin bread that everyone will love. - Preheat the oven to 350°F (175°C). - Prepare a 9x5 inch loaf pan. Grease it well or line it with parchment paper. This step helps with easy removal later. - In a large bowl, combine 1 cup of pumpkin puree, 1/2 cup of unsweetened applesauce, 1/2 cup of packed brown sugar, 1/4 cup of granulated sugar, 2 large eggs, and 1 teaspoon of pure vanilla extract. - Whisk until smooth. This mixture adds moisture and flavor to your bread. - In another bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. - Sifting ensures there are no clumps and helps the bread rise nicely. - Gradually mix the dry ingredients into the wet mixture. Stir gently until they just combine. Do not overmix; it's okay to have a few lumps. - Fold in 1 cup of semi-sweet chocolate chips and, if you like, 1/2 cup of chopped walnuts for extra texture. - Pour the batter into the prepared loaf pan. Smooth the top with a spatula for even baking. - Place the loaf pan in your preheated oven and bake for 55-60 minutes. To check if it's done, insert a toothpick in the center. It should come out clean, but a few melted chocolate bits are fine. - Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling helps maintain its shape. - Avoid overmixing the batter: This keeps your bread soft and light. Stir just until you see no dry flour. A few lumps are fine; they add character. - Use room temperature eggs: Room temp eggs mix better and help the batter blend more smoothly. If your eggs are cold, place them in warm water for a few minutes. - Position the loaf pan in the center of the oven: This helps the bread bake evenly. If the pan is too close to the heat, the edges may cook too fast. - Check doneness with a toothpick: Insert a toothpick into the center of the loaf. If it comes out clean, your bread is ready! A few melted chocolate chips are okay. - Drizzle with melted chocolate: This adds a fun touch and makes your bread look fancy. Melt some chocolate and pour it over the top for a treat. - Serve with whipped cream: A dollop of whipped cream adds creaminess and balances the sweetness. It’s a perfect match for your gooey bread. {{image_4}} If you need a gluten-free choice, swap the all-purpose flour with gluten-free all-purpose flour. This simple change keeps the bread moist and delicious. Just make sure your flour blend has xanthan gum for the best texture. Want to mix things up? You can add dried cranberries or pecans for a fun twist. Both add texture and flavor. If you prefer dark chocolate, use dark chocolate chips instead of semi-sweet. They give a rich, deep taste that pairs well with pumpkin. For an extra burst of flavor, try adding a teaspoon of vanilla or almond extract. This small change will elevate your bread. If you like citrus, include some orange zest. It adds a fresh twist that brightens the taste. To keep your gooey chocolate chip pumpkin bread fresh, store it at room temperature. Wrap it tightly in plastic wrap or aluminum foil. This helps to keep moisture in and prevents it from drying out. You can also place it in an airtight container. If you prefer, you can store it in the fridge. However, this may dry it out a bit. If you choose to refrigerate, wrap it well to maintain freshness. To freeze pumpkin bread, let it cool completely first. Wrap each loaf tightly in plastic wrap. You can also use aluminum foil for extra protection. Place the wrapped bread in a freezer bag or an airtight container. This keeps out air and moisture. When you want to enjoy it, remove the bread from the freezer. Let it thaw in the fridge overnight or at room temperature for a few hours. For best taste, eat within three months of freezing. Gooey chocolate chip pumpkin bread tastes best within the first few days. If stored at room temperature, it stays fresh for about four to five days. In the fridge, it may last up to a week. If frozen, it keeps its taste for about three months. For the best flavor, try to eat it sooner rather than later. Yes, you can use fresh pumpkin! First, choose a small sugar pumpkin. Cut it in half and remove the seeds. Roast each half in the oven at 350°F (175°C) for about 45 minutes. Let it cool, then scoop out the flesh. Blend it until smooth. You need 1 cup of this puree for your bread. To check if your pumpkin bread is done, insert a toothpick into the center. If it comes out clean or with a few melted chocolate chips, the bread is ready. Look for a golden-brown color on top. The sides should slightly pull away from the pan. If you want to replace eggs, try these options: - 1/4 cup unsweetened applesauce for each egg - 1/4 cup mashed banana - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (let it sit for 5 minutes) These will help keep your bread moist and tasty! You learned how to make delicious gooey chocolate chip pumpkin bread. With simple steps, you'll mix wet and dry ingredients and bake them to perfection. Always remember to check for doneness and avoid overmixing. You can also try different flavors and add-ins for variety. Enjoy your warm, sweet bread fresh or store it for later. This recipe is easy and fun for everyone. Get baking and share it with friends and family!

Gooey Chocolate Chip Pumpkin Bread

Discover the ultimate Gooey Chocolate Chip Pumpkin Bread recipe that's perfect for fall! This deliciously moist bread combines rich pumpkin puree with sweet chocolate chips and warm spices, making it a delightful treat for any occasion. Perfect for breakfast or dessert, it’s easy to make and sure to impress. Click through to explore the full recipe and enjoy a slice of this irresistible goodness today!
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Ingredients
  

1 cup pure pumpkin puree

1/2 cup unsweetened applesauce

1/2 cup packed brown sugar

1/4 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

Optional: 1/2 cup chopped walnuts for added texture

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it well or lining it with parchment paper for easy removal.

    In a large mixing bowl, combine the pumpkin puree, unsweetened applesauce, brown sugar, granulated sugar, large eggs, and pure vanilla extract. Whisk vigorously until all the ingredients are thoroughly blended and smooth.

      In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt, ensuring there are no clumps in the dry ingredients.

        Gradually introduce the dry mixture into the wet mixture. Stir gently using a spatula or wooden spoon just until combined, taking care not to overmix; it’s okay to have a few lumps in the batter.

          Carefully fold in the semi-sweet chocolate chips and optional chopped walnuts, distributing them evenly throughout the batter for a delightful texture and flavor.

            Pour the prepared batter into the greased or lined loaf pan, using a spatula to smooth the top surface for even baking.

              Place the loaf pan in your preheated oven and bake for 55-60 minutes. To check for doneness, insert a toothpick into the center; it should come out clean (though a few melted chocolate chips attached are perfectly fine).

                After baking, allow the bread to cool in the pan for approximately 10 minutes. Then, carefully transfer it to a wire cooling rack to cool completely.

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

                    - Presentation Tips: Once cooled, slice the pumpkin bread into generous portions and serve either warm or at room temperature. For an elegant presentation, drizzle with melted chocolate or lightly dust with powdered sugar. Enhance the indulgence by adding a dollop of whipped cream on the side—a perfect complement to this delightful treat!

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