Indulge in the perfect blend of seasonal flavors and chocolatey goodness with this Choc Chip Pumpkin Bread. It's a delightful treat that's easy to make and perfect for autumn gatherings or a cozy weekend snack.
With its moist texture and rich flavor, your Choc Chip Pumpkin Bread will surely be a crowd-pleaser. Enjoy it warm with a cup of coffee or tea, and don't forget to share it with friends and family!
Bake the Choc Chip Pumpkin Bread in a preheated oven at 350°F (175°C) for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store leftover Choc Chip Pumpkin Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week, or freeze for up to 3 months.
Yes, you can substitute all-purpose flour for self-raising flour, but you'll need to add baking powder and salt. For sugar, brown sugar can be replaced with granulated sugar, though the flavor will be slightly different.
The pumpkin bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can cover it loosely with foil.
Yes, you can use canned pumpkin puree instead of fresh pumpkin. Just make sure it's 100% pure pumpkin and not pumpkin pie filling, as that contains added spices and sugar.
- Ensure the pumpkin is well-mashed for a smooth batter.
- Use room temperature ingredients to help them combine better.
- Don't overmix the batter; mix just until the ingredients are combined.
- You can substitute buttermilk with a mixture of regular milk and a teaspoon of vinegar or lemon juice if needed.
- Try adding a teaspoon of pumpkin spice or cinnamon for an extra burst of flavor.
- Use high-quality chocolate chips for the best taste.
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