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Pumpkin Chocolate Chip Bread Recipe

   
 

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     Pumpkin Chocolate Chip Bread

Category   Breakfast - Brunch
Sub Category   None

Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground 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 packed dark brown sugar
 
1 1/2 cups pumpkin puree
1/2 cup melted coconut oil (or olive oil)
1/4 cup orange juice
2/3 cup semi-sweet chocolate chips (add more)

Instructions
Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Prepare 9x5 loaf pan or 3-3x5 loaf pans with butter. Set aside.
In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon.. There will be a few lumps. Do not over-mix. Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan(s). 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 with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minute at the 55 minute mark or so.
Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container at room temperature or in the refrigerator for up to 10 days.


Originally Submitted
1/24/2018





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