as GOLD as it gets

Life's adventures should be fully accessorized!

pumpkin chocolate chip bread

3 Comments

pumpkin chocolate chip breadThis pumpkin chocolate chip bread easy so easy to devour in one sitting…not like I’m speaking from experience or anything. It’s so moist and flavorful. I hate pumpkin spice (I know the only white girl in the US who hates pumpkin spice) I just like pumpkin, hold the spice. This recipe from Sallys Baking Addiction isn’t just delicious its so easy, think dump cake easy. It’s also such a great gift to share because you can make three small loaves. Perfect with a cup of coffee for breakfast.

pumpkin chocolate chip bread

Also, how cute are these Pioneer Woman measuring cups from Wal-Mart? They match my anthropologie dishes perfectly.pumpkin chocolate chip breadpumpkin chocolate chip bread pumpkin chocolate chip breadpumpkin chocolate chip bread pumpkin chocolate chip bread Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1 can pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup orange juice
  • 2/3 cup semi-sweet chocolate chips

Directions:

  1. Adjust the oven rack to the lower third position and preheat the oven to 350F degrees.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, 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.  Do not overmix. Gently fold in the chocolate chips.
  3. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes. 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. 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.

Recipe slightly adapted from Sally’s Baking Addiction.

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Author: as GOLD as it gets

Newlywed. Aspiring Cook. Goal Digger. The voice behind asgoldasitgetsblog.com

3 thoughts on “pumpkin chocolate chip bread

  1. I am going to make that. Maybe tomorrow. Sounds really good!

  2. I have to make this, it looks super yummy!

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