Another reason to love this dessert is that it freezes very well. After baking and allowing it to cool, all you should do is placing your spicy loaf in zipper bags and freeze. Frozen, it will last for about 3 months. And when you are ready to serve, thaw the bread in the refrigerator overnight or at room temperature for a few hours (still wrapped) and reheat in the oven or microwave.
Recipe tips
Remove excess water from the pumpkin puree. The first secret is to use a pumpkin purée that is slightly thick but still creamy. You should avoid both extra thick and “liquid” (=watery) mashes; the first will give you a dry loaf and the second an overly moist pumpkin bread that doesn’t cook inside.
Never overmix the batter. Overmixing will give your bread a dry and though texture as too much air is incorporated into the batter. Just stir until everything is combined without lumps.
Do not overbake. Another essential tip for a moist and tender loaf is to bake your chocolate chip bread just until it’s done, no more. You know it’s ready when a toothpick inserted in the center comes out clean. Baking for too long will dry the pumpkin bread and make it hard.
Eat it the next day. Pumpkin bread with chocolate chips tastes better after it is has been in the refrigerator overnight. Well, at least for me…Just like banana bread!
Nutrition
Calories: 170.6kcal | Carbohydrates: 23.5g | Protein: 3.5g | Fat: 7.8g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 3.5g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 154.5mg | Potassium: 80.5mg | Fiber: 2.6g | Sugar: 7.6g | Vitamin A: 3157.6IU | Vitamin C: 0.8mg | Calcium: 26.9mg | Iron: 1.1mg
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