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To make gooey chocolate chip pumpkin bread, gather these simple ingredients: - 1 cup pure pumpkin puree - ½ cup unsweetened applesauce - ½ cup brown sugar, packed - ¼ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon salt - 1 cup semi-sweet chocolate chips - Optional: Chopped walnuts for added texture You can enhance the flavor of your pumpkin bread with these optional ingredients: - Chopped walnuts - Pecans for a nutty crunch - Dried cranberries for sweetness - A pinch of sea salt on top for contrast If you want a healthier twist, try these substitutions: - Replace brown sugar with coconut sugar for a lower glycemic index. - Use whole wheat flour instead of all-purpose flour for more fiber. - Swap applesauce with Greek yogurt for extra protein. - Choose dark chocolate chips for a richer taste and less sugar. These options help you create a delicious treat while fitting your dietary needs! Start by preheating your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper. This step helps the bread slide out easily after baking. Gather all your ingredients first. It makes the process smoother. In a large bowl, whisk together: - 1 cup pure pumpkin puree - ½ cup unsweetened applesauce - ½ cup brown sugar, packed - ¼ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract Mix well until everything is smooth and blended. In another bowl, sift together: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon salt Now, gradually add the dry mix to the wet mix. Stir gently. You want it combined, but a few lumps are okay. Next, fold in 1 cup semi-sweet chocolate chips. If you like, add chopped walnuts for texture. This gives your bread a nice crunch. Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. Bake for 55-60 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean, but a few melted chocolate chips are fine. Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy the sweet smell that fills your kitchen! To get that gooey texture in your bread, start with the right ingredients. Use pure pumpkin puree, not pumpkin pie filling. This gives you the moisture you need. Applesauce adds extra moisture, making the bread soft. When mixing the batter, stir gently. Over mixing can make the bread tough. Leave a few lumps in the batter. This helps keep it tender. One common mistake is not measuring ingredients accurately. Use dry measuring cups for flour and sugar. Another mistake is baking too long. Check your bread at the 55-minute mark. A toothpick should come out clean, but a few chocolate chips are fine. Letting the bread cool in the pan too long can also make it soggy. Transfer it to a wire rack after ten minutes. Spices can take your pumpkin bread to the next level. Ground cinnamon is a must, but try adding nutmeg and ginger too. For extra crunch, fold in chopped walnuts. This adds texture and flavor. You can also use dark chocolate chips for a richer taste. Experiment with different spices to find your favorite blend. {{image_2}} You can change the flavor of your pumpkin bread easily. Try adding different spices like cardamom or allspice. You could also mix in dried cranberries or raisins for sweetness. Use dark chocolate chips instead of semi-sweet for a richer taste. For a nutty twist, add pecans or almonds. Each change makes the bread unique and fun! If you want a healthier version, swap half of the brown sugar for honey or maple syrup. You can also use whole wheat flour instead of all-purpose flour for more fiber. For a gluten-free option, try almond flour or a gluten-free flour blend. This way, you can enjoy the bread without worry! Serving your pumpkin bread can be fun! Slice it warm and add a scoop of vanilla ice cream on top. Drizzle some caramel sauce or melted chocolate for extra sweetness. You can also serve it with whipped cream and a sprinkle of cinnamon. For a breakfast treat, toast a slice and spread some cream cheese on it! To keep your gooey chocolate chip pumpkin bread fresh, store it in an airtight container. This helps keep moisture in and prevents it from drying out. You can also wrap the bread in plastic wrap before placing it in the container. If you want to enjoy it later, store it at room temperature for 2-3 days. For longer storage, consider freezing. Freezing the bread is easy! First, let it cool completely after baking. Then, wrap it tightly in plastic wrap or aluminum foil. Make sure to seal it well to prevent freezer burn. Place the wrapped bread in a freezer-safe bag or container. This way, it can last for up to three months. Always label your container with the date for easy tracking. When you're ready to enjoy your pumpkin bread, reheating it is key. For best results, slice the bread and use a toaster or oven. Preheat your oven to 350°F (175°C) and warm the slices for about 10 minutes. This will bring back its gooey texture and rich flavor. If you prefer the microwave, heat each slice for about 15-20 seconds. Just remember, don’t overheat it! To make your pumpkin bread even more gooey, use more chocolate chips. You can add up to 1 ½ cups of chocolate chips for extra richness. Another tip is to slightly underbake the bread. Check with a toothpick around 50 minutes. If it’s slightly wet but not raw, it will be gooey when cool. If you don’t have pumpkin puree, you can use mashed bananas or applesauce. These swaps add moisture and flavor. Use the same amount as the recipe calls for. You can also try butternut squash puree for a similar taste. Yes, you can use mini loaf pans! Just divide the batter between them. Bake for about 25 to 30 minutes. Keep an eye on them and check with a toothpick. When it comes out clean, they’re ready! Gooey chocolate chip pumpkin bread lasts about 3 to 4 days at room temperature. If you want it to last longer, store it in the fridge for up to a week. You can also freeze it for up to 3 months. Just wrap it well before freezing! In summary, you now have all you need for gooey chocolate chip pumpkin bread. We explored ingredients, from basics to optional add-ins. I shared step-by-step baking tips and ways to avoid common mistakes. You can also try different flavor variations and learn the best storage practices. With all this knowledge, you’ll bake a delicious and gooey treat. Enjoy sharing or savoring it yourself!

Gooey Chocolate Chip Pumpkin Bread

Indulge in the ultimate fall treat with gooey chocolate chip pumpkin bread! This easy recipe blends pumpkin puree, warm spices, and rich chocolate for a deliciously moist loaf that your family will love. Perfect for breakfast or dessert, it's a simple way to bring seasonal flavors to your table. Click through to discover this mouthwatering recipe and elevate your baking game today!
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Ingredients
  

1 cup pure pumpkin puree

½ cup unsweetened applesauce

½ cup brown sugar, packed

¼ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

1 cup semi-sweet chocolate chips

Optional: Chopped walnuts for added texture

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.

    In a large mixing bowl, whisk together the pumpkin puree, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.

      In a separate bowl, sift together the flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt.

        Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over mix; a few lumps are okay.

          Fold in the chocolate chips and walnuts, if using, ensuring an even distribution throughout the batter.

            Pour the batter into the prepared loaf pan and smooth the top with a spatula.

              Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean (a few melted chocolate chips are okay).

                Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely.

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

                    - Presentation Tips: Slice the cooled pumpkin bread and serve warm or at room temperature. Drizzle with melted chocolate or a dusting of powdered sugar for an elegant touch. Pair with a dollop of whipped cream on the side for added indulgence!