This easy, moist, homemade pumpkin chocolate chip bread is delicious!
Prep Time15 minutesmins
Cook Time1 hourhr5 minutesmins
Total Time1 hourhr20 minutesmins
Course: Bread
Cuisine: American
Keyword: bread, chocolate, pumpkin
Servings: 8
Calories: 107kcal
Ingredients
1and ¾ cups all-purpose flour
1teaspoonbaking soda
2 ¼teaspoonsground cinnamon
¼teaspoonground nutmeg
¼teaspoonground cloves
¾teaspoonsalt
2large eggs
¾cupgranulated sugar
½cuppacked light brown sugar
1 ½cupspumpkin puree
½cupvegetable oil
¼cuporange juice
1cupsemi-sweet chocolate chips
Instructions
Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F to prevent the bread from browning too soon. Spray a 9”x 5” loaf pan with non-stick spray. Set aside.
In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves 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. Be sure not to over mix – there will be a few lumps. Gently fold in chocolate chips, being sure to taste a few.
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 browning too much. Insert a toothpick into the center of the loaf – if it comes out clean with just a few crumbs, it is finished baking.
Allow the bread to cool completely in the pan on a cooling rack.
Notes
The bread will stay fresh in an airtight container at room temperature or in the refrigerator for up to 10 days or in the freezer for up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving. Use this same recipe to make muffins by simply dividing the batter into a greased muffin pan and baking for 17-20 minutes at 350 degrees F.