Being the first cold, rainy day in San Diego in months, I took it upon myself to indulge in almost everything fall. I bought a vanilla latte at Starbucks, burned a pumpkin candle, wore moccasins, and even did some fall decor shopping. There is something about waking up to the sound of pouring rain, and walking through wet sidewalks that just instantly puts me in a genuinely happy mood. I feel that almost everything could go wrong on a rainy day and just by looking out the window I’d feel better. I just am obsessed with being cozied up in my soft blankets and drinking a warm drink by the fire. So, with rain pounding on the roof and keeping me locked up inside I thought it would be the perfect opportunity to make a festive pumpkin chocolate chip bread. So if you’re looking for the perfect recipe to start October off right or you’re just as obsessed with Autumn as I am, then keep scrolling to see the recipe I used!
- 1 1/2 cups pumpkin pure (canned or fresh)
- 2 eggs
- 2/3 cups semi-sweet chocolate chips
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 3/4 cups granulated sugar
- 1/2 cup brown sugar (light or dark)
- 1/2 cup vegetable oil
- 1/4 cup orange juice
- Spray a 9×5 in pan with cooking spray or oil it.
- Mix together in a large bowl the flour, baking soda, nutmeg, cinnamon, and salt.
- In a separate bowl, mix together eggs, sugar, brown sugar, pumpkin pure, and orange juice.
- Slowly pour the wet mixture into the flour mixture and mix together. Mix in the chocolate chips also.
- Pour the mix into your bread pan and place in the oven for 60-65 minutes. Half-way through cover the pan with aluminum foil to prevent the top from darkening.
- Take out of the oven, let cool, and enjoy!