The BEST Chocolate Chip Pumpkin Bread

Tuesday, October 20, 2015

I don't even know where to start with this one.  Honestly, this could be my favorite recipe on the blog to date.  I have made no less than 6 loaves (and 1 batch of muffins) in the past 3 weeks.  I even ordered a set of loaf pans so that I could evenly bake two loaves at the same time.  #multitasking

This recipe is the perfect combination of sweet but not too sweet, incredibly moist with a good amount of spice!  We are absolutely obsessed at our house.  Addie gobbles this down by the slice and asks for more repeatedly!  Which, let's be honest, is the cutest thing ever.  I used coconut oil and there is so much pumpkin in it that I would call it semi-healthy!  

I would highly HIGHLY suggest making this ASAP.   


The BEST Chocolate Chip Pumpkin Bread 

1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves 
3/4 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1/2 cup brown sugar
1 1/2 cups pumpkin puree (which is 1 15 oz can) 
1/2 cup vegetable, canola or melted coconut oil 
1/4 cup orange juice
2/3 cup semi-sweet chocolate chips (optional but delicious) 

Preheat the oven to 350 degrees and place your rack to the bottom 1/3 of the oven so the top of the bread doesn't get too dark. Spray a 9x5 inch loaf pan with cooking spray.   

Combine the flour, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl with a whisk.  In a medium bowl, combine eggs, sugars, pumpkin, oil and orange juice.  Pour the wet ingredients into the dry ingredients and gently mix together with a spoon or spatula, just until combined.  There will be lumps, do not over mix.  Gently fold in the chocolate chips, if you are using them.  

Pour the batter into the prepared loaf pan.  Bake for 60-65 mins (mine always bake up perfectly at 60).  Halfway through the baking process, loosely cover the bread with tinfoil to prevent the top from getting too brown.  The bread is done when you insert a toothpick in the center and only a few moist crumbs are on it.  

Allow the bread to cool completely in the pan.  I keep my bread in a zip top bag, on the counter and I hear its good for 10 days.  It has never lasted that long in our house!  It also freezes like a dream, wrap in plastic wrap, tin foil and place in a zip top bag.  

This recipe also makes fantastic muffins.  Bake at 350 for 17-18 minutes. 




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