- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 ¼ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 ½ cups pumpkin puree
- ½ cup vegetable oil
- ¼ cup orange juice
- 1 cup semi-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.