As I mentioned in a previous post (Pumpkin Pancakes), pumpkin bread is something I like to make every fall. I like to try different recipes every year to keep things interesting in my kitchen. This year, as I do every year, I scoured Pinterest to find this year’s recipe. I knew I wanted to add chocolate chips because the combination of pumpkin & chocolate is truly magical. I came across Sally’s Baking Addiction & knew this was the one.
After making pumpkin pancakes last weekend, I realized that not only do pumpkin & chocolate go incredibly well together, but adding walnuts created the most delicious, deeply autumnal flavor that I was really excited about. So naturally, I threw some walnuts into the pumpkin bread.
It’s a fairly simple recipe that uses ingredients you probably have in your pantry or fridge already! It’s a great recipe to have on hand during the holidays because it’s simple to throw together, easy to make multiple loaves & travels well to bring to all your holiday parties!
I recently started baking using my kitchen scale to measure ingredients. Most recipes these days will have two measurements to go off of. You’ll see ingredients measured in teaspoons, tablespoons, or cups. Then you’ll also see ingredients measured in grams or milliliters. I made this recipe using my scale to weigh the ingredients. Weighing your ingredients gives you a much more accurate measurement & ensures your baked goods come out perfectly every time. Start by measuring out your dry ingredients in a large bowl.
Next, you’ll measure out your wet ingredients in a separate bowl. Then add the wet ingredients into the dry ingredients & stir to combine using a rubber spatula or wooden spoon. Stir until just combined making sure not to over mix the bread.
The recipe doesn’t include this step, but whenever I’m adding chocolate chips or nuts of any kind to a batter, I like to mix the chocolate or nuts with a tablespoon or so of flour. Mix together to coat the chocolate & nuts in the flour before tossing them into the batter. This step ensures that the chocolate & nuts don’t sink to the bottom of whatever you’re baking. The flour helps to keep the chocolate & nuts suspended in the batter making sure they’re evenly distributed throughout the bread. I recommend doing this anytime you have chocolate chips or nuts in any baking recipe!
Pour the batter into a greased 9X5 loaf pan & bake in a 350 degree oven for about 60-70 minutes, until a toothpick inserted into the center comes out clean. Halfway through the baking, cover the bread with foil so it doesn’t get too brown. Once the bread is finished baking, set it on a wire rack (in the loaf pan) to cool completely before removing it from the pan.
I made two versions of this recipe. One with chocolate chips & walnuts (pictured above) to take to a work meeting. And a plain version (pictured below) to keep at home.
- 1 and 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
- 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
- 1/4 cup (60ml) orange juice
- 2/3 cup (120g) semi-sweet chocolate chips
*The recipe didn’t call for nuts but I added about 1/3 cup of chopped walnuts!
For the full recipe, check out Sally’s Baking Addiction