It’s hard to believe that we are almost through November! It’s even a little crazier that I’m almost half way through my senior year of college! Please, can someone tell me where the time went? Anyone? Anyone?
The fall season is hard to say goodbye to. Fall is without a doubt, my favorite season on Grove City’s campus. The red, orange, and yellow trees are gorgeous against the backdrop of brick buildings! I can’t get enough of it. And like every other 20-something white girl, I love getting my pumpkin fix during this season. PTL for PSL, amiright? 😉 So what better way to enter into Thanksgiving and round off the fall season that with some Pumpkin Chocolate Chip Bread. Let’s face it, straight up pumpkin bread is boring and I’m convinced that chocolate really does make everything better.
The recipe below came from sallysbakingaddiction.com. I’ve been following Sally’s baking blog since high school and my mouth continues to water after every new recipe she posts! Shout out to Sally if you reading this- I love your blog, love your food, and have a friend-crush on you. Hi. *air hug*
When I was home for Fall break I knew I wanted to bake something. This recipe was perfect because I wanted something to share with the fam. I’ve found that if I make a cake or a batch of cookies, it doesn’t get eaten very quickly because it’s “dessert” and people only want to eat one serving. However, if you refer to a dessert as anything but “dessert” people will eat more of it. Case in point- chocolate chip pumpkin bread. Eat it for breakfast, eat it for a snack, eat it all day, every day. It’s bread, not a dessert.
I’ll stop talking now. Enjoy y’all.
Chocolate Chip Pumpkin Bread
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1 and 1/2 cups pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil, canola oil, or melted coconut oil
- 1/4 cup orange juice (or milk works too!)
- 2/3 cup semi-sweet chocolate chips
1. Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined.
3. 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 a wooden spoon. There will be a few lumps. Do not over mix.
3. Gently fold in the chocolate chips and pour the batter into the prepared 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. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.