Today is the first day of Fall and what better way to celebrate it than with pumpkin chocolate chip bread. During the season, I find myself making this twice a month. It becomes a staple in our household. It goes great with the cooler mornings, leaves turning colors, and pumpkins lining our front door step. Fall is certainly my favorite time of year and this bread is perfect for it. My recipe was inspired by www.sallysbakingaddiction.com. Enjoy!
Ingredients:
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 1/2 cups pumpkin puree
- 1/4 cup vegetable oil
- 1/2 cup orange juice (pulp free)
- 2/3 cup semi-sweet chocolate chips
Directions:
Adjust the oven rack to the lower third position. Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan with a thin layer of butter or non-stick spray. Set aside. In a large mixing bowl, combine the first 6 ingredients with a fork. Next, stir in both sugars. Then mix in the eggs and pumpkin puree until well combined. Add in the vegetable oil and orange juice until combined. Last, using a rubber spatula, fold in the chocolate chips. Pour the batter into the prepared pan and bake for 60-65 minutes. Half way through the baking process loosely cover the bread with aluminum foil. This will help keep the top from getting too brown. The bread is done when a knife inserted in the middle comes out clean. Allow the bread to cool completely in the pan. Once cooled, slice and enjoy. I keep mine wrapped in foil in the fridge for up to one week but you can store it in airtight container on the counter. Enjoy!