Oh, my darlings, gather around! Today, we’re diving into a festive and utterly delightful baking adventure—pumpkin bread with chocolate chips! There’s something wonderfully warm and cozy about the smell of pumpkin and spices wafting through the kitchen, especially as autumn leaves fall outside, and Thanksgiving draws near.
As I continue my journey of self-growth and embracing new hobbies, baking has become such a joyful, grounding experience for me. First, there was banana bread, and now, I’m moving on to pumpkin bread—oh, what a treat!
So, let’s tie on our aprons, roll up our sleeves, and get our baking spirits high! Baking from scratch may sound daunting, but I assure you, this pumpkin chocolate chip bread is as delightful to make as it is to eat. It’s the perfect combination of moist, spiced pumpkin goodness with just the right amount of sweet chocolatey flair. Just imagine: slices of warm, golden bread with bits of melted chocolate—bliss!
What You’ll Need
Now, let’s gather our ingredients, shall we? Here’s what you’ll need:
Ingredients:
1 and 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
2 large eggs
1 cup pumpkin purée (not pumpkin pie filling—make sure it’s pure pumpkin!)
1/2 cup vegetable oil (or melted coconut oil if you’re feeling fancy)
1/4 cup milk
1 cup chocolate chips (I prefer semi-sweet, but you can go as decadent as you like!)
Now, don’t fret if you’re missing a spice here or there. Baking is a balance between precision and whimsy, after all. If you need to make a substitution, embrace it and make it your own!
Step-by-Step: Let’s Get Baking!
Now that we have all our ingredients ready, it’s time to work some magic in the kitchen! Follow along, and I promise, we’ll have a delicious pumpkin chocolate chip bread in no time.
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). It’s essential to get the oven nice and warm so our bread bakes evenly.
Step 2: Prepare the Pan
Take a loaf pan, about 9x5 inches, and grease it lightly. You can use butter or a non-stick spray—whatever you prefer. Then, for an extra touch, line the bottom with parchment paper. This will make it so much easier to lift out your beautiful loaf once it’s baked.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is well combined, and don’t rush this step—whisking thoroughly ensures even distribution of all those lovely spices!
Step 4: Mix the Wet Ingredients
In another bowl, whisk together the eggs, pumpkin purée, oil, and milk. Oh, that pumpkin is just so vibrant and beautiful! Whisk it until smooth and luscious—this will make our bread moist and tender.
Step 5: Combine Wet and Dry Ingredients
Now comes the fun part! Pour the wet ingredients into the dry ingredients. Gently fold everything together using a spatula or wooden spoon, just until combined. Be careful not to overmix—this isn’t a cardio workout, after all! A few lumps are perfectly fine, and they’ll ensure the bread remains light and fluffy.
Step 6: Add Chocolate Chips
Fold in those glorious chocolate chips. Make sure they’re evenly distributed so you get a little bit of chocolatey goodness in every bite. If you’re feeling extra festive, save a handful to sprinkle on top before baking. A little extra chocolate never hurt anyone!
Step 7: Pour and Bake
Pour the batter into your prepared loaf pan, spreading it out evenly. Pop it into the oven and bake for about 50-60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, or with just a few crumbs (melty chocolate doesn’t count!).
Step 8: Cool and Enjoy
Once baked, let your pumpkin chocolate chip bread cool in the pan for about 10 minutes. Then, carefully lift it out (thanks to that handy parchment paper) and transfer it to a wire rack to cool completely. But let’s be honest—it’s utterly delightful when it’s still a bit warm, with those chocolate chips all melty and gooey.
Now that we’ve baked this fabulous bread, it’s time to enjoy! Slice it up and serve with a dollop of whipped cream, or perhaps a smear of butter if you’re feeling indulgent. A nice hot cup of tea or coffee alongside wouldn’t go amiss either, especially on a crisp autumn day. And, of course, it makes a splendid treat to share with friends and family over Thanksgiving.
There you have it, my dears! A delightful pumpkin chocolate chip bread made from scratch, filled with love, warmth, and a little holiday spirit. Baking has truly become a joy for me—a way to express myself and find peace. With each new recipe, I feel more connected to the kitchen, to myself, and to this journey of growth. Remember, life’s too short not to bake things that bring you happiness. So go ahead, preheat that oven, and let your kitchen fill with the heavenly aroma of pumpkin and spices.
Happy baking, and may your November be as warm and sweet as this bread!
Until next time, bon appétit!
See you on the next post!
Yours Truly,
Serina
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