There are a million things I look forward to each October. Crisp air, crunchy leaves, Halloween, cardigans, and a whole lot of pumpkins. It’s the time of year you can squeeze pumpkin into just about anything, including this bread. I call it my “disappearing quickbread” because whenever I make it, the slices are gobbled up within a day—and mostly by me! The flavorful spices and chocolate chips dancing inside this moist pumpkin bread are completely irresistible. Be sure to buy a few cans of pumpkin because when you try this bread, you’ll want to make it again and again.
Ingredients
- 1¾ cups (220g) all purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground cloves
- ¾ tsp salt
- 2 eggs
- 1½ cups (340g) pumpkin purée
- ½ cup (120ml) vegetable oil
- ¼ cup (60ml) orange juice
- 0.66 cup (120g) semi-sweet chocolate chips
How to Make It
- Adjust the oven rack to the lower third position and preheat the oven to 350°F. Spray a 9x5in loaf pan with non-stick cooking spray. Set aside.
- In a large bowl, whisk the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt together, making sure to break up any large brown sugar lumps. Set aside.
- In a medium bowl, whisk the eggs. Add the pumpkin, vegetable oil, and orange juice, whisking until combined. Pour the wet ingredients into the flour mixture and gently mix together using a rubber spatula or wooden spoon. There will be a few lumps. Do not overmix the batter. Gently fold in the chocolate chips.
- Pour into the prepared baking pan. 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. Allow to cool in the pan on a wire rack before removing and cutting. The bread will stay fresh in an airtight container at room temperature or in the refrigerator for up to 10 days.
