September 10, 2020 Walton & Maready

Fall-Flavored Pumpkin Bread

Warm, Flavorful, & Chocolatey

INGREDIENTS

  • 1 and 3/4 cups (220gall-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups (340gpumpkin puree (canned or fresh)
  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
  • 1/4 cup (60ml) orange juice
  • 2/3 cup (120g) semi-sweet chocolate chips

METHOD

  1.  Preheat the oven to 350°F (177°C) degrees. Then 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. Be sure not to overmix and note that there will be some lumps. Gently mix in chocolate chips.
  3. Pour the batter into the loaf pan. Bake for 60-65 minutes, and loosely cover the bread with aluminum foil halfway through to ensure the top doesn’t become 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. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days.

 

Prep time: 10 minutes

Cook time: 1 hour

Yield: Makes one loaf

 

Recipe inspired from: Sallysbakingaddiction.com

 

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