This is the first of hopefully 3 Halloween baking recipes coming up! Halloween is one of my favourite times of year and I like to make the most of it! Last year I made a pumpkin pie totally from scratch, which went really well! This year I thought I would buy a couple of cans of pumpkin instead and do some recipes that are a bit different! This choc chip pumpkin bread spicy, moist, super easy and so so delicious! I managed to find my canned pumpkin in Waitrose, I remember looking everywhere for it last year! Also how cute are those munchkin pumpkins!
220g plain flour
1 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon mixed spice
3/4 teaspoon salt
2 large eggs
150g granulated sugar
100g packed light or dark brown sugar
340g pumpkin puree (canned or fresh)
120ml vegetable oil
60ml orange juice
120g chocolate chips
2. In a large bowl, whisk the flour, bicarbonate of soda, cinnamon, nutmeg, mixed spice, and salt together until combined. Set aside.
3. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice.
4. 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.
5. Pour the batter into the prepared loaf tin. 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.
6. 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 at room temperature or in the refrigerator for up to 10 days.