Baking

Pumpkin Chocolate Chip Bread

Base serves 2 with leftovers — slide to scale the ingredients.

Source: Sally's Baking Addiction Time: 60-65 minutes bake time Yield: 1 loaf (9×5-inch) Type: Quick bread, no mixer required

Description

Homemade pumpkin bread is a favorite fall recipe packed with sweet cinnamon spice, tons of pumpkin flavor, and optional chocolate chips.

Ingredients

Dry Ingredients

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 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

Wet Ingredients

  • 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

Mix-ins

  • 2/3 cup (120g) semi-sweet chocolate chips (optional)

Instructions

  1. Prep oven and pan
  • Adjust oven rack to lower third position
  • Preheat oven to 350°F (177°C)
  • Grease a metal 9×5-inch loaf pan with non-stick spray
  1. Mix dry ingredients
  • In a large bowl, whisk flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined
  • Set aside
  1. Mix wet ingredients
  • In a medium bowl, whisk eggs, granulated sugar, and brown sugar together until combined
  • Whisk in pumpkin, oil, and orange juice
  1. Combine
  • Pour wet ingredients into dry ingredients
  • Gently mix together using a rubber spatula or wooden spoon
  • There will be a few lumps. Do not over-mix
  • Gently fold in chocolate chips, if including
  1. Bake
  • Pour batter into prepared loaf pan
  • Bake for 60–65 minutes
  • Loosely cover with aluminum foil halfway through to prevent top from browning too much
  • Bread is done when toothpick inserted in center comes out clean with only a few small moist crumbs
  • Begin checking every 5 minutes around the 55-minute mark
  1. Cool and store
  • Allow bread to cool completely in pan on wire rack before removing and slicing
  • Store at room temperature for 3–4 days, or refrigerate for up to a week

Notes

  • Make ahead: Can be frozen for up to 3 months. Thaw overnight in refrigerator
  • Spices: Can use 1 teaspoon pumpkin pie spice instead of nutmeg, cloves, and ginger (still add 2 teaspoons cinnamon)
  • Oil: Oil is better than melted butter for moisture and softness
  • Orange juice: Can substitute milk (any kind)
  • Chocolate chips: Can use milk, white, or dark chocolate, or chopped pecans/walnuts. Can also leave plain
  • Muffins: Makes 15–18 muffins. Bake for about 20 minutes at same temperature
  • Bundt cake: Bake for about 1 hour. Add 1.5 cups chocolate chips if desired