The Best Pumpkin Chocolate Chip Bread
Ingrèdiènts
- 1 and 3/4 cups (220g) all-purposè flour (mèasurèd corrèctly)
- 1 tèaspoon baking soda
- 2 tèaspoons ground cinnamon
- 1/4 tèaspoon ground nutmèg1
- 1/4 tèaspoon ground clovès1
- 3/4 tèaspoon salt
- 2 largè èggs
- 3/4 cup (150g) granulatèd sugar
- 1/2 cup (100g) packèd light or dark brown sugar
- 1 and 1/2 cups (340g) pumpkin purèè (cannèd or frèsh)
- 1/2 cup (120ml) vègètablè oil, canola oil, or mèltèd coconut oil
- 1/4 cup (60ml) orangè juicè (or milk works too!)
- 2/3 cup (120g) sèmi-swèèt chocolatè chips2
Instructions
- Adjust thè ovèn rack to thè lowèr third position and prèhèat thè ovèn to 350F dègrèès. Lowèring thè ovèn rack prèvènts thè top of your brèad from browning too much too soon. Spray a 9x5 inch loaf pan with non-stick spray. Sèt asidè.
- In a largè bowl, whisk thè flour, baking soda, cinnamon, nutmèg, clovès, and salt togèthèr until combinèd. In a mèdium bowl, whisk thè èggs, granulatèd sugar, and brown sugar togèthèr until combinèd. Whisk in thè pumpkin, oil, and orangè juicè. Pour thèsè wèt ingrèdiènts into thè dry ingrèdiènts and gèntly mix togèthèr using a rubbèr spatula or a woodèn spoon. Thèrè will bè a fèw lumps. Do not ovèrmix. Gèntly fold in thè chocolatè chips.
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