Description
This moist and flavorful pumpkin bread is a perfect fall treat, combining warm spices and rich pumpkin puree for a tender crumb. Enhanced with semi-sweet chocolate chips and a hint of orange juice, this recipe yields a deliciously spiced loaf that’s great for breakfast or snack time.
Ingredients
Dry Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3/4 teaspoon salt
Wet Ingredients
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 3/4 cup (150g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
- 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
- 1/4 cup (60ml) orange juice
Add-ins
- 2/3 cup (120g) semi-sweet chocolate chips
Instructions
- Prepare Your Oven and Pan: Position the oven rack on the lower third and preheat your oven to 350°F (177°C). Grease a 9×5-inch metal loaf pan with non-stick spray to ensure easy removal of the bread.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until evenly combined. Set this mixture aside.
- Mix Wet Ingredients: In a medium bowl, whisk the eggs with granulated sugar and brown sugar until well combined. Add the pumpkin puree, vegetable oil, and orange juice, whisking again to create a uniform wet mixture.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredient bowl and gently stir together using a rubber spatula or wooden spoon. Mix just until combined; a few lumps are okay. Avoid over-mixing to keep the bread tender.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips gently to distribute them evenly throughout the batter.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the surface. Bake for 60 to 65 minutes, covering loosely with aluminum foil halfway through baking to prevent excessive browning on top. Start checking for doneness at 55 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Remove the pan from the oven and allow the pumpkin bread to cool completely on a wire rack before slicing. This helps the bread set and improves texture.
- Store Leftovers: Keep leftover pumpkin bread covered at room temperature for up to 3 to 4 days or refrigerate for up to a week to maintain freshness.
Notes
- Lowering the oven rack helps prevent the bread’s top from browning too quickly while ensuring even baking.
- Using room temperature eggs helps the batter blend smoothly.
- Do not overmix the batter to avoid dense bread; a few lumps are normal.
- Covering the bread halfway through baking ensures the crust doesn’t become too dark.
- Orange juice adds a subtle citrus brightness that complements the spices and pumpkin.
- Chocolate chips are optional but add a delicious contrast to the spiced pumpkin flavor.