Orange Chocolate Pumpkin Bread
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
This is one of my favorite fall recipes because it combines two flavors I absolutely love in one easy loaf. The bright citrus and rich chocolate complement the earthy pumpkin perfectly, creating something that tastes fancy but comes together in under an hour. Pumpkin puree is packed with vitamin A, which is wonderful for your skin and eyesight, and it keeps the bread incredibly moist without needing excess butter. Best of all, this recipe uses simple pantry staples you probably already have at home, making it both budget friendly and quick to prepare. It's the perfect treat to share with neighbors or enjoy with your morning coffee all season long.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 100 gdark chocolate chips
- 150 gcanned pumpkin puree
- 120 mlorange juice
- 2eggs
- 2 tsporange zest
- 5 gsalt
- 5 gbaking powder
- 1 tspvanilla extract
- 1 tsporange extract
- 50 gchopped walnuts
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 9x5-inch loaf pan and set aside.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy.
- 4
Add the eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl as needed.
- 5
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 6
Add the pumpkin puree, orange juice, vanilla extract, and orange extract to the wet ingredients.
Tip: Mix until well combined.
- 7
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 8
Fold in the chopped walnuts and orange zest.
- 9
Pour the batter into the prepared loaf pan and smooth the top.
Tip: Make sure to get the batter into all corners.
- 10
Bake for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Tip: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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