I have another amazing fall recipe for you! I’ve been on a baking kick recently (see: chocolate chip banana bread + pumpkin chocolate chip oatmeal cookies), and I’m not hating it. Now that I work from home and have a lot of awesome opportunities for hosting people in my home, I’ve been on somewhat of a baking rampage! I also love baking once autumn rolls around, and I’m glad there are so many great ways to incorporate the flavors of fall into baking and cooking. I crave all things pumpkin and apple, and this chocolate chip pumpkin bread is a tried and true recipe that I know I’ll come back to again and again!
Chocolate Chip Pumpkin Bread
adapted from Sally’s Baking Addiction
1 3/4 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground pumpkin pie spice
3/4 teaspoon salt
3/4 cup sugar
1/2 cup brown sugar
1 1/2 cups pumpkin puree
1/2 cup vegetable oil
1/4 cup orange juice
1 cup chocolate chips
Preheat the oven to 350F degrees and spray a 9×5 inch loaf pan with non-stick spray (you could also make muffins!).
In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. In another bowl, whisk the eggs, sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour the wet ingredients into the dry ingredients and gently mix together. Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, and be sure to loosely cover the bread with aluminum foil halfway through baking to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean.
Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Enjoy!!
I’m curious what you’ve been baking recently! What are your favorite seasonal recipes this time of year?