It’s that time of year when the air gets crisp, the days get shorter and my oven just begs to be used again! I adore the Fall. And I honestly can’t think of a better way to ring in my favorite season other than doing some baking with a quintessential Fall icon, the pumpkin! To be frank though, I’m not a huge fan of pumpkin, I do not like it in a pie or in a hot beverage. However, my husband has been asking for some pumpkin bread and I have some dairy free mini chocolate chips in my pantry, so I decided to combine his love of pumpkin and my love of chocolate into something we both can enjoy.
For me, one of the best parts of baking this bread is how amazing my house smells. The combination of the cinnamon, nutmeg and cloves fills the house with an incredible Fall aroma. It makes me want to put on my comfy slippers and turn on the fire place!
What I do enjoy about this bread is how moist it turns out to be. The combination of the coconut oil and orange juice does an amazing job of keep the bread from coming out too dry. And the chocolate chips are an added bonus, making this bread indulgent and delectable! I may have indulged in a slice or 2 with my mid day coffee.
Cook Time: 60 minutes
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon sea salt
- 2 large eggs
- 3/4 cup cane sugar
- 1/2 cup light brown sugar
- 1 and 1/2 cups pumpkin puree
- 1/2 cup melted coconut oil
- 1/4 cup orange juice
- 2/3 cup mini semi-sweet chocolate chips
Adjust the oven rack to the lowest position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too quickly. Spray a 9×5 inch loaf pan with non-stick spray and set aside.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until combined. In a separate bowl, whisk together the eggs, sugar, and brown sugar until well combined. Add in the pumpkin, coconut oil, and orange juice and combine well. Pour the wet ingredients into the dry ingredients and gently mix together using a rubber spatula. Do not over mix. Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan. Bake for 60-65 minutes. Cover the bread loosely with aluminum foil halfway through to prevent the top from getting too brown. Check the bread for doneness using a toothpick inserted in the center, it should come out clean with only a few small moist crumbs. I baked my bread for exactly 60 minutes.
Allow the bread to cool completely in the pan on a wire rack before removing and slicing.