My Best Pumpkin Bread
By Sally · sallysbakingaddiction.com
1 hr 25 minMakes one 9×5 loaf
Spiced pumpkin bread with chocolate chips, baked until a toothpick comes out clean.
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| prepAdjust oven rack to lower third position | ||||
| prepPreheat oven to 350°F / 177°C | ||||
| prepGrease a 9×5-inch loaf pan with non-stick spray | ||||
| 219 g all-purpose flour (spooned & leveled) | Whisk dry ingredients | Fold wet into dry, gently mix | Pour into pan, bake 350°F / 177°C, 60–65 min, cover with foil halfway | Cool completely in pan on wire rack |
| 1 teaspoon baking soda | ||||
| 2 teaspoons ground cinnamon | ||||
| 1/4 teaspoon ground nutmeg | ||||
| 1/4 teaspoon ground cloves | ||||
| 1/4 teaspoon ground ginger | ||||
| 3/4 teaspoon salt | ||||
| 2 large eggs, at room temperature | Whisk eggs & sugars, then pumpkin, oil & juice | |||
| 100 g granulated sugar | ||||
| 150 g packed light or dark brown sugar | ||||
| 340 g pumpkin puree (canned or fresh) | ||||
| 120 ml vegetable oil, canola oil, or melted coconut oil | ||||
| 60 ml orange juice | ||||
| 120 g semi-sweet chocolate chips (optional) | ||||
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