The taste of a fall breakfast combined with the indulgence of a chocolate dessert, it doesn’t get much better than this sweet treat.
Put away that cereal box, pack up that carton of eggs and don’t even think of opening up that yogurt cup. You deserve something special for breakfast and this is the ultimate this fall. Pumpkin bread on its own is a treat but when you throw in a handful of chocolate chips…oh my goooooodness. The ONLY small change I might consider is also throwing in a small handful of walnuts for some crunch.
Chocolate Chip Pumpkin Bread Recipe | Inspired by Sally’s Baking Addiction
Cooking Time: An hour and 15 minutes
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg1
1/4 teaspoon ground cloves1
3/4 teaspoon salt
2 large eggs
3/4 cup granulated sugar (less if you don’t want it too sweet)
1/2 cup packed light or dark brown sugar
2 cups pumpkin puree
1/2 cup vegetable or canola oil
1/4 cup orange juice
2/3 cup semi-sweet chocolate chips
*Before you preheat oven to 350, place rack to lower third position so that the top of the bread doesn’t burn.
Prepare a 9×5 load pan with nonstick spray and set aside.
In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined.
In a separate medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or wooden spoon. Do not overmix. Once mixed, fold in the chocolate chips.
Pour the batter into the loaf 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. T
After 60 minutes check the bread with a toothpick and make sure the center is fully cooked.
Cool bread on a wire rack before removing and slicing.