THE BEST pumpkin chocolate chip bread. EVER.

Pumpkin Bread

Our Favorite Pumpkin Bread

Pumpkin BreadHey y’all… it’s Autumn and nothing gets me into the season like all things Pumpkin. I am on my fourth (yes, FOURTH) batch of of this pumpkin bread. In one month. It is that good.  This recipe is made with coconut oil, so it feels GOOD for you. I shamelessly consider myself a bit of a pumpkin bread connoisseur. And, drumroll… I have made it easy for you. This is the best out there. Hands down. Thanks to Sally’s Baking Addiction for this recipe.

You will need:

•    1 and 3/4 cups (220g) 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 (this seems like SO much! I only used 1/2 teaspoon)
•    2 large eggs
•    3/4 cup (150g) granulated sugar (I use less here; 1/2 cup)
•    1/2 cup (100g) light or dark brown sugar (I LOVE Muscovado Sugar)
•    1 and 1/2 cups (340g) pumpkin puree (canned or fresh… fresh is of course the way to go if you have the time!)
•    1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
•    1/4 cup (60ml) orange juice (or your choice of milk, my addition)
•    2/3 cup (120g) semi-sweet chocolate chips*

Directions:

Prepare

Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.

Whisk & Fold

In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.

Pour & Bake

Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so. (It usually takes me more like 65-70 min. total.)

Cool

Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container (it tastes better on day 2!) at room temperature or in the refrigerator for up to 10 days. But it won’t last that long.

—Natalie

I shamelessly consider myself a bit of a pumpkin bread connoisseur. And, drumroll... This is the best! Click To Tweet

Natalie Halt Pumpkin Bread

Natalie Halt is one of Gather’s co-founders. She competed internationally on water skiing’s Pro Tour and World Cup circuits for a decade, sustaining her top performance with a yoga practice that began in 2000. Natalie is now a certified yoga teacher, and the mother of two boys. She lives in South Carolina, USA.

Photos by Artur Rutkowski & Cala on Unsplash

 

 

 

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