“The juice makes this bread very moist. Serving size is estimated. Recipe courtesy of Sally's Baking Addiction.”
READY IN:
1hr 25mins
SERVES:
8
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Adjust the oven rack to the lower third position and preheat the oven to 350 degrees.
  2. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9x5 inch loaf pan with non-stick spray and set aside.
  3. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. 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 chocolate chips.
  4. Pour the batter into the prepared loaf pan. Bake for 60 to 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. This may be before or after 60 or 65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark.
  5. 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 (it tastes better on day 2) at room temperature or in the refrigerator for up to 10 days.

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