I tend to live in la-la land once in awhile, but I don’t agree to it openly. If you ask Jose about it, he might completely disagree. He thinks I live in la-la land all the time!
Looks like I’m not alone… last month I got a sms from a clothing brand. It started with this statement “Winter is here”. At that time the temperature was still 36 C / 96.8 F!
A visit to the mall around that time also confirmed my belief, am not the only one in la-la land. All the mannequins were donning hardcore winter jackets complete with knee high boots, scarves, gloves and woollen hats.
Looks like, it’s not just the clothing stores. A visit to the coffee shop last week and their black boards are filled with “Fall Special” Pumpkin Lattes, Pumpkin Spice Mocha and what not! Well, what disappointed me was that, their “Fall Special” was just limited to drinks. I had tried a Pumpkin based coffee last year with so much eagerness and excitement, but it wasn’t just my cup of tea …errr coffee.
After seeing all those “fall specials” and “pumpkin spice” drinks, not to mention the constant images of Pumpkin bread in many forms and variations on my insta/pinterest and FB, I decided to join the la-la land team officially and bake a Pumpkin bread.
Fall special or not, I like Pumpkin bread and I’ve already shared a recipe for Pumpkin Streusel Cake with you. This time, I wanted to try the basic Pumpkin Bread. Also, I was craving for a plain homemade cake for sometime, see the Universe does conspire to make things happen ;)
The recipe is simple, easy, quick and straightforward. You just need a whisk and some pumpkin puree and you are all set. We both liked this very much and had it for evening tea one day and for breakfast the next day.
The bread is moist with tender crumbs. The flavour of pumpkin, cinnamon and chocolate works really well and I just love that golden hue of this lovely bread.
I do hope, you too will like it and trust me you don’t need to have a “Fall Season” to enjoy this bread.
Btw, I’m waiting for it to snow in my la-la land ;)
Here is the recipe…
In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, 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…
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…
Recipe from here
Pumpkin Chocolate Chip BreadPrint
- 1 3/4 cups All-purpose / Plain flour 220g
- 1 tsp Baking soda
- 2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground cloves I didnt use
- 3/4 tsp Salt
- 2 large Eggs
- 3/4 cup Sugar 150g
- 1/2 cup Light or dark brown sugar 100g packed
- 1.5 cups Pumpkin puree canned or fresh (340g) (I used canned)
- 1/2 cup Vegetable oil/ canola oil/ melted coconut oil 120ml
- 1/4 cup Orange juice or milk works too! (60ml)
- 2/3 cup Semi-sweet chocolate chips 120g (refer notes)
- Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
- In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, 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.
- 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.
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container (it tastes better on day 2!) at room temperature or in the refrigerator for up to 10 days. But it won’t last that long.
- Make ahead tip: Baked bread can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
You can use 1/2 teaspoon pumpkin pie spice instead of these spices.
Try using milk chocolate, white chocolate, dark chocolate, or even pecans/walnuts instead of the semi-sweet chocolate chips.
This recipe makes incredible pumpkin chocolate chip muffins too – about 20 minutes in the oven, same oven temperature.