Pumpkin Chocolate Chip Bread

By Kathryn Bowers T2T Food Blogger
This pumpkin chocolate chip bread is one of them recipes that you can sneak in some hidden goodness and the kids won’t even know. The pumpkin puree makes this cake so incredibly moist, with gorgeous pumpkin spices and the chocolate chips take is next level.  This bread will be a family favourite. Hands down.
2 cups plan flour, white or wholemeal
1tps baking soda
1tbs ground cinnamon
1/4 teaspoon of each ground nutmeg, cloves, ground ginger
3/4 teaspoon salt
1 and ¾ cups pumpkin puree
2 large eggs, at room temperature is best
1/2 cup granulated sugar
3/4 cup brown sugar
1/2 cup vegetable oil or canola oil
1/4 cup orange juice, fresh or pre juiced
1 cup chocolate chips dark, milk or white
Preheat the oven to 180 degrees. Spray loaf pan with non-stick spray or grease with butter, set aside.
In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. In a medium bowl, beat the eggs, granulated sugar, and brown sugar together until combined. Beat in the pumpkin puree, oil and orange juice till just combined.
Combine the wet ingredients into the dry ingredients and gently mix together using wooden spoon or a rubber spatula. There may 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, The bread is ready when a toothpick inserted in the centre comes out clean with only a few small moist crumbs.
Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Enjoy!!!
* If needed loosely cover the bread with aluminium foil halfway through to prevent the top from getting too brown.
*cover and store leftover bread in the refrigerator for up to about 7-10 days.

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