Pumpkin Chocolate Chip Bread
- DF NF VE
This pumpkin chocolate chip bread comes high on my list of healthy Halloween treats. This is a truly seasonal autumn recipe, that smells so good when it’s baking that I can barely bear to leave it in the oven long enough. It’s one of those breads that is really more of a cake - but I somehow feel slightly virtuous when enjoying it with a slather of butter and a cup of tea in the mid afternoon if I call it pumpkin bread!
I love Halloween bakes; they’re a little break from the mountains of sugar and candy children seem to be fed around the 31st, but are still a really seasonal treat. This is one of the first recipes I’ll reach for, because it’s perfectly seasonal without being smothered in ghosts, ghouls and all things spooky! I’ll save those for the Halloween cupcakes recipe I’ll publish next week - so keep your eye out for those. The orange and spice combination means that this recipe shouldn’t be relegated solely to Halloween, either - it’s well worth its place on the afternoon tea table well through November and into December!
Add all the liquid ingredients (pumpkin, oil, eggs, orange juice and orange zest) in a bowl, whisk them until they’re well combined, and set aside.
In a separate large bowl add the flour, baking soda, sugar, cinnamon, clove, nutmeg, ginger and salt, and mix them.
Pour the pumpkin mixture from the first step into the bowl with the dry ingredients and stir to combine them into a smooth batter.
Continue by adding the chocolate chips and mix it with a spatula so they spread evenly throughout the batter.
Once the pumpkin bread is completely cool, store it in an airtight container in room temperature for up to 3 days.
This recipe is equally amazing with pecans or walnuts substituting the chocolate chips.
You may also substitute the orange juice with milk (same quantity) if you don’t like the extra orange flavour.
You can also substitute the clove, nutmeg and ginger with 1 teaspoon pumpkin pie spice, but don’t skip the cinnamon!