Saturday, September 26, 2015
Pumpkin Chocolate Chip Bread Recipe
Are you as happy as I am now that it's officially fall? This is absolutely my favorite time of the year, especially when it comes to cooking and baking. I love baking all things pumpkin and apple, and I'm always on the look-out for yummy new recipes.
This recipe for Pumpkin Chocolate Chip Bread comes from the cookbook, Sally's Baking Addiction. It's so incredibly moist and delicious. I ended up making another loaf the very next day because it was gone so quickly. The recipe is very easy to make, and I promise you will love the smell in your kitchen as it bakes in the oven.
I can't say enough about how wonderful this book is, and that I have been a big fan of Sally's blog, Sally's Baking Addiction for a very long time now.
Her recipes are always delicious and easy to follow, and her photography is simply mouth watering.
This bread would be fabulous for making two loaves at a time, one to keep at home, and one to give to a friend or share at work. Believe me, people will love this pumpkin bread, and love you for sharing with them!!
My granddaughter Ashley has turned into my little baking buddy. She adores baking with me and we have become a real team. She scoots the chair up to the counter, puts on her apron and is ready to go. She was very proud of this pumpkin bread and I'm hoping this instills a love of baking in her. You never know, she could be the next Sally!!
And excuse the messy background, that's just the real life of a blogger, right??
Here's the recipe for this yummy pumpkin bread. Just a note that the recipe calls for regular sized chocolate chips, but all I had on hand was the mini sized, so either size works.
Recipe for Pumpkin Chocolate Chip Bread
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cloves
3/4 teaspoon salt
1 1/2 cup pumpkin puree
1/2 cup vegetable oil
1/4 cup orange juice
2/3 cup semi-sweet chocolate chips
Adjust the oven rack to the lower third position and preheat the oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick cooking spray. Set aside.
In a large bowl, whisk the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt together, making sure to break up any large brown sugar lumps. Set aside.
In a medium bowl, whisk the eggs. Add the pumpkin, vegetable oil, and orange juice, whisking until combined. Pour the wet ingredients into the flour mixture and gently mix together using a rubber spatula or wooden spoon. There will be a few lumps. Do not over mix the batter. Gently fold in the chocolate chips.
Pour into the prepared baking 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. Allow to cool in the pan on a wire rack before removing and cutting. The bread will stay fresh in an airtight container at room temperature or in the refrigerator for up to 10 days.
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