Name: Pumpkin Chocolate Chip Bread
Prep time: 15 min
Cook time: 60 min
Yield: 12 servings
Ingredients: 1¾ cup all-purpose flour; 1 tsp baking soda; 2 tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground cloves; ¼ tsp ground ginger; ¾ tsp salt; 2 whole eggs; ½ cup granulated sugar; ¾ cup packed brown sugar; 1½ cup pumpkin puree; ½ cup vegetable oil; ¼ cup orange juice; ⅝ cup semi-sweet chocolate chips

Instructions

Preheat the oven to 350 degrees Fahrenheit with a rack positioned in the lower third. Grease a 9-by-5-inch loaf pan.

In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.

1¾ cup all-purpose flour (219g)

1 tsp baking soda

2 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground cloves

¼ tsp ground ginger

¾ tsp salt

In a separate bowl, whisk the eggs with both sugars until smooth. Add the pumpkin puree, vegetable oil, and orange juice, stirring until thoroughly combined.

2 whole eggs (large, room temperature)

½ cup granulated sugar (100g)

¾ cup packed brown sugar (150g)

1½ cup pumpkin puree (340g, canned or homemade)

½ cup vegetable oil (120ml)

¼ cup orange juice (60ml)

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips. Pour the batter into the prepared loaf pan.

⅝ cup semi-sweet chocolate chips (120g, optional)

Bake for 60 to 65 minutes. If the top browns too quickly, tent loosely with aluminum foil halfway through baking. The bread is done when a toothpick inserted in the center comes out clean. Cool the bread completely in the pan on a wire rack before removing.

Bake pumpkin bread

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Instructions

Instructions

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