Ready for fall?
This Chocolate Chip Pumpkin Bread is a perfect a perfect fall flavor.
Also try our Crispy Zucchini Fritters
Our family loves this inviting bread that is great for an after school snack or even breakfast (yeah it’s a bit sweet, but sometimes you need that ;). This recipe creates a very moist bread, that it is even better on day two.
And to save time you can make it ahead. After baking, it can can be frozen for up to 3 months. Simply thaw overnight in the refrigerator and bring the loaf to room temperature before serving.
Also try our Gluten Free Banana Bread(That You Can Serve Company)
And if you don’t want chocolate (but who doesn’t??) You can replace the chocolate with pecans or walnuts or raisins (or a mixture).
Let me know if you bake a loaf or two… then send me one!
15 minPrep Time
65 minCook Time
1 hr, 20 Total Time
- 1 and 3/4 cups all-purpose flour (or your favorite cup for cup gluten free blend)
- 1 teaspoon baking soda
- 2 1/4 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 light brown sugar
- 1 1/2 cups pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup orange juice
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees
- In a large bowl, combine flour, baking soda, cinnamon, nutmeg, cloves and salt.
- In another medium bowl, beat eggs, sugars, pumpkin, juice and oil .
- Stir wet mixture into dry ingredients until moistened.
- Fold in chocolate chips.
- Pour into a greased 8-in. x 4-in. loaf pan and bake at 350° for 60-70 minutes or until toothpick or knife inserted in the center comes out clean.
- Cool for 10 minutes then remove from pan.
–Stays fresh in an airtight container at room temperature or in the refrigerator for up to 10 days.
–To make muffins: Divide the batter into a greased muffin pan and baking for 17-20 minutes at 350 degrees F.
This Post Contains Affiliate Links - Disclosure Policy