This easy, moist, homemade pumpkin chocolate chip bread is delicious!
Prep Time 15mins
Cook Time 1hr5mins
Total Time 1hr20mins
Course Bread, Side Dish
1 3/4cupall-purpose flour
2 ¼tspground cinnamon
½cupbrown sugarlightly packed
1 ½cuppumpkin puree
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.
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.