Food Ventures
(Courtesy of Sally’s Baking Addiction)
Prep time: 10 minutes; Total time: 1 hour 15 minutes plus cooling; Makes 1 loaf.
1 & ¾ cup all-purpose flour
1 cup granulated sugar
½ cup light brown sugar
1 tsp. baking soda
2 tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground cloves
¾ tsp. salt
2 eggs
1 & ½ cups pumpkin puree (Make sure you use pumpkin puree, not pumpkin pie filling. Canned or homemade puree will work just fine.)
½ cup vegetable oil
¼ cup orange juice
2/3 cup semi-sweet chocolate chips
Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Spray a 9 x 5 inch 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 over mix 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.
Ann's Article:
Baked Goodies for a Fabulous Foodie Fall Season
Ann Hattes travels far and wide in search of interesting food adventures.