This might be my one and only pumpkin recipe this year. I love pumpkin breads and muffins but I'm not a pumpkin pie fan. I think its a texture thing for me.
Anyway, in my constant quest to find things for quick breakfasts I stumbled up this recipe. Thank you Pinterest! I figured since it had chocolate chips in it there was a pretty good chance my daughter would eat it, and I was right! Yay!
I love how moist the bread is and how it stays that way even days later. I store mine in a sealable plastic bag in the refrigerator and it's still as delicious as it was on day one. The chocolate chips are great for obvious reasons but they do offer a little change in the texture and appearance too. I'm thrilled with this bread and will make it again for sure.
Pumpkin Chocolate Chip Bread
Recipe from Sally's Baking Addiction
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 tsp salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup dark or light brown sugar
- 1 1/2 cups pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil, canola oil or melted coconut oil
- 1/4 cup orange juice
- 2/3 cup semi-sweet chocolate chips
- Lower the oven racks to the lower 3rd of the oven to prevent over browning.
- Preheat the oven to 350º
- Spray a 9x5 inch loaf pan with non-stick spray, set aside
- In a large bowl add the first 6 ingredients and whisk together.
- Mix the eggs and both sugars together in a medium bowl.
- Add the pumpkin puree to the egg/sugar mixture.
- Add the oil and orange juice to the wet mixture.
- Combine the wet and dry mixes together, do not over mix.
- Carefully add the chocolate chips.
- Pour the batter in the prepared loaf pan and bake for 60-65 minutes - tent aluminum foil loosely over the bread about halfway through baking to prevent over browning.
- Begin checking for doneness at 55 minutes by using a toothpick in the center.
- Remove from the oven and let cool before removing the bread from the loaf pan.