Chocolate Chip Pumpkin Bread

Oh the fall season…how I love you so! Pumpkins everywhere! On the side of the road, at my front door and most importantly, in this chocolate chip bread. Delicious with a schmear of butter on top or just all by itself. So sorry, but I took a piece before I grabbed a photo so excuse the raw edge at one end of the loaf. It smelled so good and it was close to lunch time so I really couldn’t help myself.

• 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
• 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 (if you don’t have orange juice, just use milk)
• 2/3 cup (120g) semi-sweet chocolate chips

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Instructions:

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C) 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, ginger, and salt together until combined. In a 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 a wooden spoon. There will be a few lumps. Do not over mix. Gently fold in the chocolate chips.
3. 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.
4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days.

Recipe from: Sally’s Baking Addiction.com