Pumpkin Bread with Chocolate Chips
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
  • 2 large eggs
  • 340g (or 1½ cups) pumpkin purée, I used homemade but you can also use canned
  • 150g (or ¾ cup) granulated sugar
  • 100g (or ⅓ cup + 2 tablespoons) light brown sugar
  • 120ml (or ½ cup) vegetable oil, I used sunflower oil
  • 60ml (or ¼ cup) orange juice
  • 220g (or 1¾ cups) all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon table salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 120g (or ⅔ cup) dark chocolate chunks
  1. Preheat your oven to 175°C/350°F (standard oven setting) and place the oven rack on the lower third position of your oven (so just under the center of the oven). This prevents the top of the bread from browning too much. Line a 23x12-cm or 9x5-inch loaf pan with baking parchment. Use a little butter to help stick the parchment to the sides of the pan.
  2. In a large bowl, whisk together the eggs, pumpkin, sugars, oil and orange juice. The mixture should be smooth.
  3. In a medium-sized bowl, stir together the flour, baking soda, salt and spices. Add the dry ingredients to the wet ingredients and whisk until smooth. Make sure not to overmix. It’s okay if there are still a few small lumps in the batter.
  4. Whisk in the chocolate chunks, but reserve a few to sprinkle on top of the bread.
  5. Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chunks on top. Bake for 60-65 minutes, or until a tester inserted into the center of the cake comes out clean. Because some batches of pumpkin purée may be a bit drier than others, make sure to start checking your cake for doneness after 50 minutes or so.
  6. Remove the bread from the oven and allow to cool to room temperature in the pan. Slice and serve.
  7. The bread will stay fresh, stored in an airtight container in the fridge, for up to 10 days.
Recipe by The Tough Cookie at https://thetoughcookie.com/2014/09/29/pumpkin-bread-chocolate-chips/