Pumpkin Chocolate Chip Bread is a festive fall snack. You can bring it to family gatherings, parties, or enjoy it with friends. It is the perfect snack to savor after a long day at school. Combining sweet and spice, it is guaranteed to be a hit! This recipe adds a delightful twist to a classic dessert with the combination of pumpkin and chocolate chips.

Ingredients: 

1 and 3/4 cups all-purpose flour

1 tsp baking soda

2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

3/4 tsp salt

2 large eggs, room temperature

1/2 cup granulated sugar

3/4 cup packed light or dark brown sugar

11/2 cups pumpkin puree (canned or fresh)

1/2 cup vegetable oil or canola oil

1/4 cup orange juice (can be substituted for milk)

2/3 cup semi-sweet chocolate chips

Instructions:

1. Adjust the oven rack to the lowest position and preheat the oven to 350°F degrees. 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 overmix. 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.

This piece also appears in our November 2021 print edition.