Pumpkin Chocolate Chip Loaf

This fall favourite is packed with sweet cinnamon spice, chocolate chips, and tons of pumpkin flavour.

Pumpkin Chocolate Chip Loaf

This loaf is super moist and full of rich pumpkin flavour. It’s absolutely delightful!

Pumpkin Chocolate Chip Loaf

We had some friends and their kids over for New Year’s Eve so I was looking to impress them with some new baking. I saw this pumpkin loaf of Sally’s on Pinterest and I knew I had to make it. I adjusted the recipe a bit, I cut back on the white sugar and the oil in the recipe and I only had just over 1 cup of pumpkin purée that I had frozen and the loaf was still super moist and delicious. I’m happy to say that everyone loved the loaf. I will be making this loaf often for my family as well for after school snacks. If you love pumpkin and cinnamon, you will love this loaf. 

I also used this recipe and made muffins with added lentil puree like I use in both the banana chocolate muffins and apple lentil muffins that I make on a regular basis. It worked great as the pumpkin and cinnamon both have a strong flavour so you don’t taste the lentil at all. I have included the lentil puree in the recipe below as optional; the recipe will work with or without the lentils.

Pumpkin Chocolate Chip Loaf

Spray a 9×5 inch loaf pan with non-stick spray and set aside. Preheat oven to 350F.
In a large bowl, mix together flour, baking soda, granulated sugar, and brown sugar, cinnamon, nutmeg, cloves, salt and chocolate chips until combined. 

Pumpkin Chocolate Chip Loaf

In a medium bowl, whisk the eggs, pumpkin, oil, and orange juice. (If you are using lentil puree, add it to the wet ingredients). Notice in the picture that I have a lump of orange juice concentrate instead of orange juice. We never drink orange juice so it’s not something I have on hand. But I do keep some frozen orange juice concentrate around for a marinade recipe for pork tenderloin. So I used a heaping tablespoon of the concentrate and then added 1/4 cup water I place of the orange juice. Seemed to work fine. 🙂 I also used my food processor to mix the wet ingredients which is completely unnecessary. I only used it because I was making more lentil puree and I just left in a cup of the puree and then added the rest of the wet ingredients; saved me getting another bowl dirty. 🙂

Pumpkin Chocolate Chip Loaf

Pour the wet ingredients into the dry ingredients and gently mix together. Do not over mix.

Pumpkin Chocolate Chip Loaf
Pour the batter into the prepared loaf pan. Bake for 45-50 minutes. Check at about half way to make sure the top isn’t getting to brown. If it is loosely cover the loaf with aluminum foil. The loaf is cooked when a toothpick inserted in the centre comes out clean.
Cool loaf completely in the pan on a wire rack before removing. Store the loaf in an airtight container at room temperature for 2 days or in the refrigerator for up to 10 days.

Pumpkin Chocolate Chip Loaf

Pumpkin Chocolate Chip Loaf
Yields 1
This fall favourite is packed with sweet cinnamon spice, chocolate chips, and tons of pumpkin flavour.
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Prep Time
20 min
Cook Time
50 min
Prep Time
20 min
Cook Time
50 min
Ingredients
  1. 1 3/4 cups (220g) all-purpose flour
  2. 1/2 cup granulated sugar
  3. 1/2 cup lightly packed brown sugar
  4. 1 teaspoon baking soda
  5. 2 teaspoons ground cinnamon
  6. 1/4 teaspoon ground nutmeg
  7. 1/4 teaspoon ground cloves
  8. 3/4 teaspoon salt
  9. 2/3 cup semi sweet chocolate chips
  10. 2 large eggs
  11. 1 1/2 cups pumpkin puree
  12. 1 cup lentil puree, optional
  13. 1/4 cup oil
  14. 1/4 cup orange juice
Instructions
  1. Spray a 9x5 inch loaf pan with non-stick spray and set aside. Preheat oven to 350F.
  2. In a large bowl, mix together flour, baking soda, granulated sugar, and brown sugar, cinnamon, nutmeg, cloves, salt and chocolate chips until combined.
  3. In a medium bowl, whisk the eggs, pumpkin, lentil puree (if desired), oil and orange juice. Pour the wet ingredients into the dry ingredients and gently mix together. Do not over mix.
  4. Pour the batter into the prepared loaf pan. Bake for 45-50 minutes. Check at about half way to make sure the top isn't getting to brown. If it is loosely cover the loaf with aluminum foil. The loaf is cooked when a toothpick inserted in the centre comes out clean.
  5. Cool loaf completely in the pan on a wire rack before removing. Store the loaf in an airtight container at room temperature for 2 days or in the refrigerator for up to 10 days.
Notes
  1. This recipe will make about 12 - 18 muffins.
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