Hello, melt-in-your-mouth chocolate chip pumpkin bread. It’s me, the 23- week pregnant woman who can’t keep my hands off of you (wink wink).
It’s mid-September and there is no doubt that your instagram feed is highly populated with back to school photos, apple crumbles and pumpkin everything. Here is my contribution! This chocolate chip pumpkin bread is so moist with just the right amount of spice.
Isn’t she pretty?
muffins
This recipe makes two batches: two loaves – or – one loaf and 10-12 muffins. Save some on the counter, put some in the freezer. You will be glad you made extra!
Chocolate Chip Pumpkin Bread
This moist bread will make a loaf of bread and 10-12 muffins. The perfect recipe to welcome in the fall season!
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 2 bread loves or 1 bread loaf and 10-12 muffins 1x
- Category: Breads and muffins
- Method: bake
Ingredients
1 cup white sugar
1 cup brown sugar
1/3 cup vegetable or canola oil
2/3 cup orange juice
1 teaspoon vanilla
3 eggs
3 1/2 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon salt
1 cup regular or mini semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Grease two 9 x 5 inch bread loaves or 2 12-muffin tins.
- In a large bowl, combine white and brown sugar, oil, orange juice and vanilla. Whisk eggs and add to liquid mixture. Stir to blend well.
- In a separate large bowl, combine flour, cinnamon, nutmeg, baking soda and salt.
- Fold the dry ingredients into the wet ingredients. Mix until just blended. (Do not overmix.) Fold in chocolate chips or additional ingredients (i.e. raisins, nuts) as desired.
- Bake bread for 50 minutes to 1 hour. Bake muffins for 17-20 or until a wooden skewer or toothpick inserted in the center of bread or muffin comes out clean.
- Cool in pan before removing to plate and/or slicing.
Keywords: fall, pumpkin, autumn, quick bread, bread, muffin