This pumpkin bread is so moist and gooey and yummy that the whole loaf disappeared the day I made it! And it’s easy. Because I don’t bake, remember?! So dive in to this one. Scoop out your pumpkins, make some puree and BAKE!
Here is what you will need:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1/2 cup or dark brown sugar
1 1/2 cups pumpkin puree (canned or fresh)
1/2 cup canola oil
1/4 cup orange juice
2/3 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees. Grease a loaf pan using either butter or cooking spray, or line the pan with parchment paper.
First, whisk together the first 6 ingredients in a large mixing bowl.
In a smaller mixing bowl whisk together the next 6 ingredients until well incorporated.
Gently mix together the wet and dry ingredients using a rubber spatula. The mix will be lumpy, but that is ok. I add the wet ingredients bit by bit into the dry and mix as I go.
Now, fold in the chocolate chips.
Pour the batter into the loaf pan and bake for 1 hour.
Allow to cool and serve.
I’d be willing to bet that this would make a fantastic dessert if served with vanilla ice cream!
