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!