Don’t tell anyone, but I made this recipe three times last fall! I couldn’t get enough of it. It’s the kind of tea bread that when you have one piece you want another.
So on October 26th, recognized as National Pumpkin Day I couldn’t think of a better way to celebrate than making my favorite Pumpkin Chip Bread!
It’s so moist and the jewels of chocolate chip are just that! You can also make the recipe as muffins too. Add nuts if you like those too! I hope you’ll give it a try.
Pumpkin Chip Bread
- 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 eggs
- 3/4 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1 1/2 cups pumpkin puree (canned)
- 1/2 cup vegetable oil
- 1/4 cup orange juice
- 1 cup semi-sweet chocolate chips
- Optional: Your favorite nuts! I used 1/2 cup pecans.
- Preheat the oven to 350F degrees. Grease a 9×5 inch loaf pan.
- In a large bowl, whisk flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour wet ingredients into the dry ingredients and gently mix together. Careful not to over mix. Fold in the chocolate chips and your choice of nuts.
- Pour batter into loaf pan. Bake for 60-65 minutes. I sprinkled the top with pecans.
- Check for doneness with a toothpick. When it comes out clean you’re good to go.
Enjoy! Do you have a favorite pumpkin recipe for the season? I’d love to know your favorite pumpkin treat here in the comments.