Five quick steps and you’ve got yourself chocolate chip pumpkin bread that’s moist and delicious!
Course: Brunch, Dessert
Keyword: Fall desserts, Pumpkin, quick bread
Author: Jennifer Fishkind
1 ¾cupsall-purpose flour
2 ¼teaspoonsground cinnamon
½cuppacked light brown sugar
1 ½cupspumpkin puree
1cupsemi-sweet chocolate chips
Preheat the oven to 350 degrees and spray a 9x5” loaf pan with non-stick spray.
Whisk together the flour, baking soda, cinnamon, nutmeg, cloves and salt tuntil combined in a large mixing bowl.
In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice.
Combine together the wet ingredients and the dry ingredients and gently mix them together. Do not over mix and know that there will be a few lumps. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and bake for 60-65 minutes (TIP: adjust the oven rack to the lower third position this will help prevent the top from browning too quickly). Make 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, the bread is finished baking!
Allow bread to cool completely in the pan on a cooling rack.