Chocolate Chip Pumpkin Bread Easy and Tasty Recipe

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To make chocolate chip pumpkin bread, you will need: - 1 ½ cups all-purpose flour - 1 cup canned pumpkin puree - 1 cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup semi-sweet chocolate chips - ½ cup chopped walnuts (optional) If you don’t have all the ingredients, don't worry! You can swap some items. For the flour, use whole wheat flour for a nuttier taste. You can replace the granulated sugar with coconut sugar for a lower glycemic index. Applesauce can replace the vegetable oil to cut fat. If you want a vegan option, replace eggs with flax eggs, made from ground flaxseed and water. For the chocolate chips, use dark chocolate or carob chips to change the flavor. Want to make your bread even better? Here are some fun add-ins: - Dried Fruits: Add raisins or cranberries for a sweet twist. - Spices: Try adding cloves or allspice for more warmth. - Nuts: Use pecans or hazelnuts instead of walnuts for a different crunch. - Zest: A bit of orange or lemon zest can brighten the bread. These options help you create a unique flavor profile. Enjoy experimenting! Start by preheating your oven to 350°F (175°C). This step is vital for even baking. Next, grab a 9x5-inch loaf pan. Grease it with cooking spray or butter. You can also line it with parchment paper. This helps the bread come out easily later. In a medium bowl, mix the dry ingredients. Use 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of baking powder. Add ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. Whisk them well until they blend nicely. Set this bowl aside. Now, take a large bowl and combine the wet ingredients. Add 1 cup of canned pumpkin puree, 1 cup of granulated sugar, and ½ cup of packed brown sugar. Pour in ½ cup of vegetable oil, then crack in 2 large eggs. Don’t forget the 1 teaspoon of vanilla extract! Whisk these together until smooth. Gradually add the dry mixture to the wet mixture. Stir gently to combine. Be careful not to overmix; it’s okay if the batter is slightly lumpy. This keeps the bread light and fluffy. Gently fold in 1 cup of semi-sweet chocolate chips. If you like nuts, add ½ cup of chopped walnuts too. Make sure they spread evenly throughout the batter. This gives each slice a tasty bite. Carefully pour the batter into your prepared loaf pan. Use a spatula to smooth the top. Place the pan in the oven and bake for 55-65 minutes. Check if it’s done by inserting a toothpick in the center. It should come out clean, or with a few moist crumbs. Once baked, remove the bread from the oven. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps prevent sogginess. To make your chocolate chip pumpkin bread perfect, focus on mixing. Mix wet and dry ingredients separately first. This keeps your bread light and fluffy. Don’t overmix when combining them; a few lumps are fine. Use fresh spices for stronger flavor. Ground cinnamon, nutmeg, and ginger add warmth. Choose good quality chocolate chips for a rich taste. If you like nuts, add chopped walnuts for crunch. One common mistake is using too much flour. Always measure flour correctly by spooning it into the cup and leveling it off. This helps avoid dense bread. Another error is skipping the cooling time. Cooling in the pan prevents sogginess. Lastly, don’t open the oven door too early. This can cause your bread to sink. To check if your bread is done, use a toothpick. Insert it in the center of the loaf. If it comes out clean or with a few moist crumbs, your bread is ready. If it has wet batter, bake it a little longer. Keep an eye on the top; it should be golden brown. Let the bread cool in the pan for 10 minutes before moving it. {{image_4}} You can easily make a gluten-free version of this bread. Just swap the all-purpose flour with a gluten-free blend. Look for a blend that contains xanthan gum, which helps bind the ingredients. Follow the same steps in the recipe. Your bread will still be moist and tasty! To make this bread vegan, replace the eggs with flax eggs. Use 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for about five minutes until it thickens. Also, use a plant-based oil, like coconut or canola oil. Opt for dairy-free chocolate chips to keep it vegan. You will love how it turns out! Want to boost the flavor? Try adding spices like cloves or allspice. These spices add a warm taste that pairs well with pumpkin. You can also mix in extracts like almond or maple for a unique twist. For a crunch, add some pumpkin seeds or pecans. Each of these ideas makes the recipe special and fun! To keep your chocolate chip pumpkin bread fresh, store it in an airtight container. You can also wrap it tightly in plastic wrap. This helps keep the moisture in and prevents it from drying out. Place the container in a cool, dry place. It will last for about 3 to 5 days at room temperature. Freezing chocolate chip pumpkin bread is easy. First, let the bread cool completely. Then, slice it into individual pieces. Wrap each slice in plastic wrap and place them in a freezer bag. Be sure to remove as much air as possible. This way, the bread can stay fresh for up to 3 months in the freezer. To reheat your chocolate chip pumpkin bread, take it out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. For the best taste, warm it in the oven at 350°F (175°C) for about 10-15 minutes. You can also use a microwave for about 20-30 seconds. Enjoy it warm for that fresh-baked taste! Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Cut it in half, remove the seeds, and bake it until soft. After it cools, scoop the flesh and mash it until smooth. This fresh pumpkin will add a great taste to your bread. Chocolate chip pumpkin bread lasts about 3 to 5 days at room temperature. Store it in an airtight container to keep it fresh. If you want it to last longer, you can freeze it. Properly wrapped, it can stay good for up to three months. Absolutely! You can make mini loaves. Just divide the batter into smaller pans. Bake them for about 25 to 30 minutes. Check with a toothpick to see if they are done. Mini loaves make great gifts and are fun to share! You can serve the bread plain, and it tastes amazing. For something extra, spread butter or cream cheese on top. A drizzle of honey or maple syrup adds sweetness, too. Pair it with coffee or a pumpkin spice latte for a cozy treat! This blog post covered all you need for great chocolate chip pumpkin bread. You learned about the key ingredients, helpful substitutes, and optional add-ins. The step-by-step instructions make baking easy. I shared tips to improve texture and flavor and introduced fun variations, including vegan and gluten-free options. Remember to store leftovers properly and use my reheating tips for the best taste. With this knowledge, you can bake a delicious pumpkin bread that everyone will enjoy. Happy baking!

WANT TO SAVE THIS RECIPE?

If you love pumpkin and chocolate, you’re in for a treat! This easy and tasty Chocolate Chip Pumpkin Bread recipe combines rich flavors and simple steps. Whether you’re baking for a cozy brunch or a quick snack, this bread is sure to please. Dive into my guide for tips, tricks, and variations to make it your own. Let’s get started on creating something delicious together!

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Ingredients

Full List of Ingredients

To make chocolate chip pumpkin bread, you will need:

– 1 ½ cups all-purpose flour

– 1 cup canned pumpkin puree

– 1 cup granulated sugar

– ½ cup packed brown sugar

– ½ cup vegetable oil

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 teaspoon baking soda

– ½ teaspoon baking powder

– ½ teaspoon salt

– 1 teaspoon ground cinnamon

– ½ teaspoon ground nutmeg

– ½ teaspoon ground ginger

– 1 cup semi-sweet chocolate chips

– ½ cup chopped walnuts (optional)

Ingredient Substitutions

If you don’t have all the ingredients, don’t worry! You can swap some items. For the flour, use whole wheat flour for a nuttier taste. You can replace the granulated sugar with coconut sugar for a lower glycemic index. Applesauce can replace the vegetable oil to cut fat. If you want a vegan option, replace eggs with flax eggs, made from ground flaxseed and water. For the chocolate chips, use dark chocolate or carob chips to change the flavor.

Optional Add-ins for Extra Flavor

Want to make your bread even better? Here are some fun add-ins:

– Dried Fruits: Add raisins or cranberries for a sweet twist.

– Spices: Try adding cloves or allspice for more warmth.

– Nuts: Use pecans or hazelnuts instead of walnuts for a different crunch.

– Zest: A bit of orange or lemon zest can brighten the bread.

These options help you create a unique flavor profile. Enjoy experimenting!

Step-by-Step Instructions

Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C). This step is vital for even baking. Next, grab a 9×5-inch loaf pan. Grease it with cooking spray or butter. You can also line it with parchment paper. This helps the bread come out easily later.

Mixing the Dry Ingredients

In a medium bowl, mix the dry ingredients. Use 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of baking powder. Add ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. Whisk them well until they blend nicely. Set this bowl aside.

Combining the Wet Ingredients

Now, take a large bowl and combine the wet ingredients. Add 1 cup of canned pumpkin puree, 1 cup of granulated sugar, and ½ cup of packed brown sugar. Pour in ½ cup of vegetable oil, then crack in 2 large eggs. Don’t forget the 1 teaspoon of vanilla extract! Whisk these together until smooth.

Incorporating the Dry and Wet Mixtures

Gradually add the dry mixture to the wet mixture. Stir gently to combine. Be careful not to overmix; it’s okay if the batter is slightly lumpy. This keeps the bread light and fluffy.

Adding Chocolate Chips and Nuts

Gently fold in 1 cup of semi-sweet chocolate chips. If you like nuts, add ½ cup of chopped walnuts too. Make sure they spread evenly throughout the batter. This gives each slice a tasty bite.

Baking and Cooling the Bread

Carefully pour the batter into your prepared loaf pan. Use a spatula to smooth the top. Place the pan in the oven and bake for 55-65 minutes. Check if it’s done by inserting a toothpick in the center. It should come out clean, or with a few moist crumbs. Once baked, remove the bread from the oven. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps prevent sogginess.

Tips & Tricks

Perfecting the Texture and Flavor

To make your chocolate chip pumpkin bread perfect, focus on mixing. Mix wet and dry ingredients separately first. This keeps your bread light and fluffy. Don’t overmix when combining them; a few lumps are fine. Use fresh spices for stronger flavor. Ground cinnamon, nutmeg, and ginger add warmth. Choose good quality chocolate chips for a rich taste. If you like nuts, add chopped walnuts for crunch.

Common Mistakes to Avoid

One common mistake is using too much flour. Always measure flour correctly by spooning it into the cup and leveling it off. This helps avoid dense bread. Another error is skipping the cooling time. Cooling in the pan prevents sogginess. Lastly, don’t open the oven door too early. This can cause your bread to sink.

Testing for Doneness

To check if your bread is done, use a toothpick. Insert it in the center of the loaf. If it comes out clean or with a few moist crumbs, your bread is ready. If it has wet batter, bake it a little longer. Keep an eye on the top; it should be golden brown. Let the bread cool in the pan for 10 minutes before moving it.

Variations

Gluten-Free Chocolate Chip Pumpkin Bread

You can easily make a gluten-free version of this bread. Just swap the all-purpose flour with a gluten-free blend. Look for a blend that contains xanthan gum, which helps bind the ingredients. Follow the same steps in the recipe. Your bread will still be moist and tasty!

Vegan Version of Pumpkin Bread

To make this bread vegan, replace the eggs with flax eggs. Use 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for about five minutes until it thickens. Also, use a plant-based oil, like coconut or canola oil. Opt for dairy-free chocolate chips to keep it vegan. You will love how it turns out!

Flavor Twist Ideas

Want to boost the flavor? Try adding spices like cloves or allspice. These spices add a warm taste that pairs well with pumpkin. You can also mix in extracts like almond or maple for a unique twist. For a crunch, add some pumpkin seeds or pecans. Each of these ideas makes the recipe special and fun!

Storage Info

Best Way to Store Leftovers

To keep your chocolate chip pumpkin bread fresh, store it in an airtight container. You can also wrap it tightly in plastic wrap. This helps keep the moisture in and prevents it from drying out. Place the container in a cool, dry place. It will last for about 3 to 5 days at room temperature.

How to Freeze Chocolate Chip Pumpkin Bread

Freezing chocolate chip pumpkin bread is easy. First, let the bread cool completely. Then, slice it into individual pieces. Wrap each slice in plastic wrap and place them in a freezer bag. Be sure to remove as much air as possible. This way, the bread can stay fresh for up to 3 months in the freezer.

Reheating Tips for Optimal Taste

To reheat your chocolate chip pumpkin bread, take it out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. For the best taste, warm it in the oven at 350°F (175°C) for about 10-15 minutes. You can also use a microwave for about 20-30 seconds. Enjoy it warm for that fresh-baked taste!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Cut it in half, remove the seeds, and bake it until soft. After it cools, scoop the flesh and mash it until smooth. This fresh pumpkin will add a great taste to your bread.

How long does the pumpkin bread last?

Chocolate chip pumpkin bread lasts about 3 to 5 days at room temperature. Store it in an airtight container to keep it fresh. If you want it to last longer, you can freeze it. Properly wrapped, it can stay good for up to three months.

Can I make mini loaves instead of one large loaf?

Absolutely! You can make mini loaves. Just divide the batter into smaller pans. Bake them for about 25 to 30 minutes. Check with a toothpick to see if they are done. Mini loaves make great gifts and are fun to share!

What can I serve with chocolate chip pumpkin bread?

You can serve the bread plain, and it tastes amazing. For something extra, spread butter or cream cheese on top. A drizzle of honey or maple syrup adds sweetness, too. Pair it with coffee or a pumpkin spice latte for a cozy treat!

This blog post covered all you need for great chocolate chip pumpkin bread. You learned about the key ingredients, helpful substitutes, and optional add-ins. The step-by-step instructions make baking easy. I shared tips to improve texture and flavor and introduced fun variations, including vegan and gluten-free options. Remember to store leftovers properly and use my reheating tips for the best taste. With this knowledge, you can bake a delicious pumpkin bread that everyone will enjoy. Happy baking!

To make chocolate chip pumpkin bread, you will need: - 1 ½ cups all-purpose flour - 1 cup canned pumpkin puree - 1 cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup semi-sweet chocolate chips - ½ cup chopped walnuts (optional) If you don’t have all the ingredients, don't worry! You can swap some items. For the flour, use whole wheat flour for a nuttier taste. You can replace the granulated sugar with coconut sugar for a lower glycemic index. Applesauce can replace the vegetable oil to cut fat. If you want a vegan option, replace eggs with flax eggs, made from ground flaxseed and water. For the chocolate chips, use dark chocolate or carob chips to change the flavor. Want to make your bread even better? Here are some fun add-ins: - Dried Fruits: Add raisins or cranberries for a sweet twist. - Spices: Try adding cloves or allspice for more warmth. - Nuts: Use pecans or hazelnuts instead of walnuts for a different crunch. - Zest: A bit of orange or lemon zest can brighten the bread. These options help you create a unique flavor profile. Enjoy experimenting! Start by preheating your oven to 350°F (175°C). This step is vital for even baking. Next, grab a 9x5-inch loaf pan. Grease it with cooking spray or butter. You can also line it with parchment paper. This helps the bread come out easily later. In a medium bowl, mix the dry ingredients. Use 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of baking powder. Add ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. Whisk them well until they blend nicely. Set this bowl aside. Now, take a large bowl and combine the wet ingredients. Add 1 cup of canned pumpkin puree, 1 cup of granulated sugar, and ½ cup of packed brown sugar. Pour in ½ cup of vegetable oil, then crack in 2 large eggs. Don’t forget the 1 teaspoon of vanilla extract! Whisk these together until smooth. Gradually add the dry mixture to the wet mixture. Stir gently to combine. Be careful not to overmix; it’s okay if the batter is slightly lumpy. This keeps the bread light and fluffy. Gently fold in 1 cup of semi-sweet chocolate chips. If you like nuts, add ½ cup of chopped walnuts too. Make sure they spread evenly throughout the batter. This gives each slice a tasty bite. Carefully pour the batter into your prepared loaf pan. Use a spatula to smooth the top. Place the pan in the oven and bake for 55-65 minutes. Check if it’s done by inserting a toothpick in the center. It should come out clean, or with a few moist crumbs. Once baked, remove the bread from the oven. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps prevent sogginess. To make your chocolate chip pumpkin bread perfect, focus on mixing. Mix wet and dry ingredients separately first. This keeps your bread light and fluffy. Don’t overmix when combining them; a few lumps are fine. Use fresh spices for stronger flavor. Ground cinnamon, nutmeg, and ginger add warmth. Choose good quality chocolate chips for a rich taste. If you like nuts, add chopped walnuts for crunch. One common mistake is using too much flour. Always measure flour correctly by spooning it into the cup and leveling it off. This helps avoid dense bread. Another error is skipping the cooling time. Cooling in the pan prevents sogginess. Lastly, don’t open the oven door too early. This can cause your bread to sink. To check if your bread is done, use a toothpick. Insert it in the center of the loaf. If it comes out clean or with a few moist crumbs, your bread is ready. If it has wet batter, bake it a little longer. Keep an eye on the top; it should be golden brown. Let the bread cool in the pan for 10 minutes before moving it. {{image_4}} You can easily make a gluten-free version of this bread. Just swap the all-purpose flour with a gluten-free blend. Look for a blend that contains xanthan gum, which helps bind the ingredients. Follow the same steps in the recipe. Your bread will still be moist and tasty! To make this bread vegan, replace the eggs with flax eggs. Use 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for about five minutes until it thickens. Also, use a plant-based oil, like coconut or canola oil. Opt for dairy-free chocolate chips to keep it vegan. You will love how it turns out! Want to boost the flavor? Try adding spices like cloves or allspice. These spices add a warm taste that pairs well with pumpkin. You can also mix in extracts like almond or maple for a unique twist. For a crunch, add some pumpkin seeds or pecans. Each of these ideas makes the recipe special and fun! To keep your chocolate chip pumpkin bread fresh, store it in an airtight container. You can also wrap it tightly in plastic wrap. This helps keep the moisture in and prevents it from drying out. Place the container in a cool, dry place. It will last for about 3 to 5 days at room temperature. Freezing chocolate chip pumpkin bread is easy. First, let the bread cool completely. Then, slice it into individual pieces. Wrap each slice in plastic wrap and place them in a freezer bag. Be sure to remove as much air as possible. This way, the bread can stay fresh for up to 3 months in the freezer. To reheat your chocolate chip pumpkin bread, take it out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. For the best taste, warm it in the oven at 350°F (175°C) for about 10-15 minutes. You can also use a microwave for about 20-30 seconds. Enjoy it warm for that fresh-baked taste! Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Cut it in half, remove the seeds, and bake it until soft. After it cools, scoop the flesh and mash it until smooth. This fresh pumpkin will add a great taste to your bread. Chocolate chip pumpkin bread lasts about 3 to 5 days at room temperature. Store it in an airtight container to keep it fresh. If you want it to last longer, you can freeze it. Properly wrapped, it can stay good for up to three months. Absolutely! You can make mini loaves. Just divide the batter into smaller pans. Bake them for about 25 to 30 minutes. Check with a toothpick to see if they are done. Mini loaves make great gifts and are fun to share! You can serve the bread plain, and it tastes amazing. For something extra, spread butter or cream cheese on top. A drizzle of honey or maple syrup adds sweetness, too. Pair it with coffee or a pumpkin spice latte for a cozy treat! This blog post covered all you need for great chocolate chip pumpkin bread. You learned about the key ingredients, helpful substitutes, and optional add-ins. The step-by-step instructions make baking easy. I shared tips to improve texture and flavor and introduced fun variations, including vegan and gluten-free options. Remember to store leftovers properly and use my reheating tips for the best taste. With this knowledge, you can bake a delicious pumpkin bread that everyone will enjoy. Happy baking!

Chocolate Chip Pumpkin Bread

Indulge in the ultimate fall treat with this delicious chocolate chip pumpkin bread! This easy recipe combines the warm flavors of pumpkin and spices with rich chocolate chips, creating a moist and flavorful loaf perfect for any occasion. Ideal for breakfast or a sweet snack, your family will love it! Click to discover how to make this delightful pumpkin bread and enjoy every slice paired with your favorite beverage!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup canned pumpkin puree

1 cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup semi-sweet chocolate chips

½ cup chopped walnuts (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it with cooking spray or butter, or line it with parchment paper to ensure easy removal of the bread later.

    Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger. Make sure all dry ingredients are evenly blended, then set the bowl aside.

      Combine Wet Ingredients: In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk or a hand mixer to combine the ingredients until the mixture is smooth and uniform.

        Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture. Stir gently to combine, being careful not to overmix; it’s okay if the batter is slightly lumpy.

          Add Chocolate and Nuts: Gently fold in the semi-sweet chocolate chips, along with the chopped walnuts if you choose to add them. Ensure they are evenly distributed throughout the batter for a delightful texture and flavor in every slice.

            Pour into Pan: Carefully pour the batter into your prepared loaf pan. Use a spatula to smooth the top for an even bake.

              Bake: Place the loaf pan in your preheated oven and bake for 55-65 minutes. It's done when a toothpick inserted into the center comes out clean, with a few moist crumbs clinging to it.

                Cool: Once baked, remove the pumpkin bread from the oven. Allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This step prevents sogginess and ensures the perfect texture.

                  Serve: Slice the bread only once it has cooled completely. Enjoy the bread plain, or elevate it with a generous spread of butter or cream cheese for a rich treat!

                    Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: About 10 slices

                      - Presentation Tips: Serve this delightful chocolate chip pumpkin bread on a rustic wooden cutting board. For an inviting touch, sprinkle a pinch of cinnamon on top or a few extra chocolate chips. Pair each serving with a hot cup of coffee or a delicious pumpkin spice latte to create a cozy fall experience!

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