Pumpkin Chocolate Chip Loaf with Warm Spices and Orange
This moist, spiced pumpkin bread combines the warmth of cinnamon, nutmeg, and cloves with sweet chocolate chips and a hint of orange brightness. The loaf bakes to a golden-brown exterior with a tender crumb that's perfect for breakfast, snacking, or dessert. Fresh or canned pumpkin puree provides natural moisture and earthy sweetness, while the chocolate chips add indulgent pockets of richness throughout each slice.
Ingredients
- 1 ½ cups pumpkin puree, canned or fresh
- ¼ teaspoon ground nutmeg
- ½ cup vegetable oil, canola oil or melted coconut oil
- ¼ teaspoon ground cloves
- ⅝ cup semi-sweet chocolate chipsmini chocolate chips1:1none
more even distribution
- ¼ teaspoon ground ginger
- ¾ teaspoon salt
- 2 large eggs, at room temperature
- 1 ¾ cups all-purpose flour, spoon and leveled
- ½ cup granulated sugar
- 1 teaspoon baking soda
- ¾ cup packed light or dark brown sugar
- 2 teaspoons ground cinnamon
- ¼ cup orange juice
Instructions
- 1
Adjust oven rack to lower third position and preheat oven to 350°F
- 2
Spray a 9x5 inch loaf pan with oil
- 3
Whisk flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt in a large bowl until combined
- 4
Whisk eggs, granulated sugar, and brown sugar in a medium bowl until combined
- 5
Add oil, pumpkin puree, and orange juice to egg mixture and whisk
- 6
Pour wet ingredients into dry ingredients and gently mix with wooden spoon until just combined
- 7
Fold in chocolate chips gently
- 8
Pour batter into prepared loaf pan
- 9
Bake for 60-65 minutes, covering loosely with aluminum foil halfway through
- 10
Test doneness with toothpick inserted in center
Tips
Position oven rack in lower third to prevent top from browning too quickly
Don't overmix the batter - a few lumps are normal and will ensure a tender loaf
Cover with foil halfway through baking to prevent over-browning of the top
Good to Know
Wrap tightly and store at room temperature for up to 4 days or refrigerate for up to 1 week
Can be made 1 day ahead - flavors improve overnight
Serve at room temperature, optionally warmed and with butter
Common Mistakes
Don't overmix batter to avoid tough, dense loaf
Cover with foil if top browns too quickly
Use room temperature eggs for better incorporation
Substitutions
FAQ
Can I use fresh pumpkin instead of canned?
Yes, roast and puree fresh pumpkin until smooth. Make sure to drain excess moisture for best texture.
How do I know when the loaf is done?
Insert a toothpick in the center - it should come out clean or with just a few moist crumbs.
Can I freeze this pumpkin bread?
Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.