It is the season where just about everything turns into a pumpkin flavour. As much as we love or loathe the pumpkin inspired spirit I do prefer to bake with it and the pumpkin loaves have out number the banana ones in my kitchen. I know I have posted a Pumpkin Loaf recipe before however this recipe is slightly different. Dense... moist and full of flavour with just a hint of chocolate.
Pumpkin Chocolate Chip Bread
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1 3/4 (200g) of all purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon British mixed spice
1 tablespoon ground flax seed
2 tablespoons wheatgerm
3/4 teaspoon salt
2 large eggs
3/4 teaspoon salt
2 large eggs
1/2 cup (100g) caster sugar
1/2 cup (100g) dark brown sugar, packed
1 1/2 cups (340g) pumpkin puree - fresh or canned
1/2 cup (120ml) vegetable oil
1/4 cup (60ml) orange juice
2/3 cup (120g) dark semi sweet chocolate chips
Preheat oven to 350ºF. Prepare a 9x5 inch loaf pan with a non stick cooking spray or baking parchment paper or butter and flour the loaf pan.
In a large bowl mix the flour, baking soda, spices, salt, ground flax seed, and wheatgerm together. Set aside.
In another large bowl whisk the eggs, caster sugar, and brown sugar until combined. Whisk in the pumpkin, vegetable oil and orange juice. Pour the wet ingredients into the dry ingredients and gently mix together until just blended. Do not overmix a few lumps are fine. Gently fold in the chocolate chips.
Pour the batter into the prepared baking pan, place on the rack in the middle of the oven, and bake for about 50 to 60 minutes or until a toothpick inserted in the centre comes out clean. If you are worried that the top might brown too much you may loosely cover with foil halfway through the cooking time to prevent the top from possibly browning too much.
Allow the bread to cool completely in the pan on a wire rack. Once cool remove and slice.
Notes: You may want to add 2 teaspoons ground cinnamon, 1/4 teaspoon freshly grated nutmeg and 1/4 teaspoon cloves instead of the 1 teaspoon pumpkin pie spice.