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Recipe by Elizabeth Kurtz

Chocolate Chip Pumpkin Loaf

Chocolate Chip Pumpkin Loaf add or remove this to/from your favorites
Parve Parve
Easy Easy
8 Servings
Allergens
1 Hour, 10 Minutes
Diets

This is my husband’s most requested cake. He loves pumpkin, and this moist and yummy sweet treat is a great on-the-go snack or casual dessert. Make it with or without the chocolate chips, or add toasted pecans or coconut flakes.

Ingredients

Chocolate Chip Pumpkin Loaf

  • 1 and 3/4 cups all-purpose flour, such as Glicks

  • 1 teaspoon baking soda

  • 2 teaspoons pumpkin pie spice

  • 3/4 teaspoon salt

  • 2 eggs, at room temperature

  • 3/4 cup sugar

Directions

1.

Preheat the oven to 350 degrees Fahrenheit. Lower the oven rack to the bottom third. Grease a 9×5-inch loaf pan.

2.

In a large bowl, whisk together flour, baking soda, pumpkin pie spice, and salt until combined. In a medium bowl, whisk eggs, granulated sugar, and brown sugar until combined. Whisk in the pumpkin, oil, and orange juice. Pour wet ingredients into the dry ingredients and gently mix until blended, but do not overmix. Fold in the chocolate chips.

3.

Pour batter into the prepared loaf pan. Bake for 50 to 60 minutes, or until a tester comes out with moist crumbs. Cover with aluminum foil halfway through to prevent the top from getting too brown.

4.

Let cool in the pan.

Notes:

Store in the refrigerator for three to four days or in the freezer for up to three months.

Credits

Photography and Styling by Chay Berger

Chocolate Chip Pumpkin Loaf

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