Yes, I know it's the beginning of spring but I spotted some canned pumpkin in my cupboard so *obviously* I couldn't shake pumpkin chocolate chip bread from my mind. And I swear, out-of-season pumpkin bread tastes better.
These fall flavors taste great any time of year!
What to Expect:
An ooey, gooey gourd-geous loaf filled with pumpkin, fall spices, and of course, chocolate chips. Can you think of a more magical combo? I'll wait. The spices enhance the pumpkin--so it doesn't get drowned out by the chocolate. I will also warn you that this bread is addicting; you can't just have one slice!
What I Changed:
I mostly stuck to the recipe on this one. It was really straight-forward and I already had most of the ingredients in my kitchen. Although I did make one minor change: reduce the number of chocolate chips. I love them, don't get me wrong, but in the past when I've made loaves with chocolate, like my chocolate chip banana bread, I've noticed the chocolate takes over and I can't taste the other star of the show. So for this pumpkin chocolate chip bread, I cut it down--ever-so slightly--to a half cup from 2/3 cup.
I hope this post inspires you to *spring forward* and bake some fall flavors early this year!
Ingredients:
- 1 and 3/4 cups (219g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg*
- 1/4 teaspoon ground cloves*
- 1/4 teaspoon ground ginger*
- 3/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 3/4 cup (150g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
- 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
- 1/4 cup (60ml) orange juice*
- 2/3 cup (120g) semi-sweet chocolate chips*
Instructions:
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C) degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
- In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days.
