Recipes - Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread (Progressive Farmer image by Rachel Johnson)




Cooking spray

1 3/4 cups all-purpose flour

1 teaspoon baking soda

3 teaspoons pumpkin pie spice

1/2 teaspoon sea salt

2 large eggs

3/4 cup granulated sugar

1/2 cup packed brown sugar

1 1/2 cups pumpkin puree (not pumpkin pie filling)

1/2 cup vegetable oil

1/4 cup orange juice

1/2 cup chocolate chips

1. Preheat oven to 350°F.

2. Coat a 9- × 9-inch pan with nonstick spray; line with parchment paper.

3. In a large bowl, combine flour, baking soda, pumpkin pie spice and salt; whisk well.

4. In a medium bowl, combine eggs, sugar, brown sugar, pumpkin, oil and orange juice; whisk until smooth.

5. Pour wet ingredients into large bowl; fold until just mixed and no dry spots remain. Fold in half of chocolate chips.

6. Spread batter evenly into prepared pan; top with remaining chocolate chips.

7. Bake 45 minutes or until a toothpick comes out clean.

8. Allow to cool completely; cut into squares. Store in an airtight container for up to three days.

Note: Rather make a loaf? Use a 9- x 5-inch loaf pan, and increase bake time by 10 minutes.


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