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Share your recipes November 2014

Food Ventures

Pumpkin Chocolate Chip Bread

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(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

 

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