Pumpkin Chocolate Chip Bread

Fall might have passed, but this bread is good no matter what time of year it is. It s moist and perfectly spiced, not to mention your house will smell incredible while it s baking. Recipe source : Sally s Baking Addiction Cookbook


  1. 1 3/4 cup all purpose flour
  2. 1 cup granulated sugar
  3. 1/2 cup brown sugar
  4. 1 tsp baking soda
  5. 2 tsp ground cinnamon
  6. 1/4 tsp ground nutmeg
  7. 1/4 tsp ground cloves
  8. 3/4 tsp salt
  9. 2 large eggs
  10. 1 1/2 cups pumpkin puree
  11. 1/2 cup vegetable oil
  12. 1/4 cup orange juice
  13. 2/3 cup semi-sweet chocolate chips


  1. Adjust your oven rack to the lower third position and preheat the oven to 350°F Spray a 9×5 loaf pan with non-stick cooking spray and set aside
  2. In a large bowl whisk together the flour granulated sugar brown sugar baking soda cinnamon nutmeg cloves and salt Set aside
  3. In a medium bowl whisk the eggs Whisk in the pumpkin vegetable oil and orange juice
  4. Pour the wet ingredients into the dry and use a rubber spatula or a wooden spoon to mix them together until just combined Do not overmix
  5. Fold in the chocolate chips Then pour the batter into the prepared loaf pan
  6. Bake for 60-65 minutes About halfway through bake time loosely cover the bread with foil to prevent the top from getting too brown Bread is done when a toothpick inserted into the center comes out clean
  7. Change Allow the bread to cool in the pan on a wire rack Once completely cooled to room temperature remove the loaf and slice
  8. Store bread in an airtight container at room temperature for up to 10 days

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