A reliable high altitude recipe for pumpkin chocolate chip bread.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup neutral tasting oil- I like avocado or vegetable oil
- 4 eggs
- 1– 15 oz can pumpkin puree
- 1/2 cup orange juice
- 3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup mini chocolate chips + more for sprinkling on top
- Preheat oven to 350F degrees.
- Butter and flour two standard (9 x 5) loaf pans; set aside.
- In a small bowl, combine the flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt; set aside.
- In a large bowl, combine the brown sugar, granulated sugar and oil. Add the eggs and whisk until eggs are fully incorporated. Add the pumpkin puree and orange juice and stir until smooth. Gently stir in the dry ingredients and mix just until combined. It’s ok if there are still a few lumps. Stir in chocolate chips.
- Fill pans about 2/3 full. Bake in a preheated oven for 45-55 minutes or until bread is done. The sides will be golden and when you insert a toothpick into the center it will come out clean.
- Remove bread from oven and place on cooling rack. Let cool for 15 minutes before taking bread out of the pans and letting cool completely on rack.
- Slice and serve still warm with a smear of butter. Or cream cheese and a drizzle of honey…..it’s sooooo good!
This recipe makes two standard loaves OR one large loaf plus 4-5 muffins. I have a large loaf pan and I bake the bread for an extra 10 minutes or so. If you do muffins, bake them for 18-20 minutes.