Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C) degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
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 the chocolate chips.
Pour the batter into the prepared loaf pan. 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. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days.
Notes: Make Ahead Tip: Baked bread can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Spices: You can use 1 teaspoon pumpkin pie spice instead of nutmeg, cloves, and ginger.
Chocolate Chips: Try using milk chocolate, white chocolate, dark chocolate, or even pecans/walnuts instead of the semi-sweet chocolate chips.
Orange Juice: You can substitute milk for orange juice.
Pumpkin Muffins: This recipe makes 15-18 incredible pumpkin chocolate chip muffins. Bake for about 20 minutes at the same oven temperature.
Bundt Cake: Simply make this pumpkin bundt cake. Add 1 1/2 cups chocolate chips. About 1 hour bake time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1226g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 3228 (65%)|
|Amt Per Serving||% DV|
|Total Fat 358.6g||478 %|
|Saturated Fat 170.7g||854 %|
|Monounsaturated Fat 128.8g|
|Polyunsanturated Fat 36.1g|
|Cholesterol 1401.3mg||431 %|
|Sodium 4530.1mg||156 %|
|Potassium 1678.2mg||44 %|
|Total Carbohydrate 422.3g||124 %|
|Dietary Fiber 17.8g||71 %|
|Sugars, other 404.5g|
|Protein 58.6g||84 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4999
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