This bread was an experiment the other night -which turned out to be a GREAT experiment!
I had a little extra energy before bed, and felt like baking. Now that we are in the middle of November, I have a few cans of pumpkin in the pantry, just in case I get the urge to try something new. Thankfully, I had one can left when I got the itch to bake. I will definitely need to head to the store tomorrow to pick up a few more cans. My husband finished off this bread faster than I could blink.
I think I have mentioned this before, but my hubby is the ultimate taste tester, because he doesn’t have any food allergies.
If he demolishes this bread that has NO eggs, NO dairy, and NO nuts, then I know it must be good!
While this bread can be made without chocolate chips, I will never turn down an opportunity to add chocolate to something. Another tip I included in the directions is to cover the bread after it’s been in the oven for 40 minutes, in order to keep the top of the bread from getting too dark.
I hope you enjoy!
Pumpkin Chocolate Chip Bread (Egg-free, Dairy-free, Nut-free)
- 1 and 1/2 cups whole wheat flour (or 1 and 3/4 cup of all purpose flower)
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 3/4 tsp. salt
- 2 large eggs (or 3 T. water, 3 T. oil, 2 tsp. baking powder – mixed)
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 and 1/2 cups canned pumpkin
- 1/2 cup vegetable oil
- 1/4 cup orange juice
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F, and spray a 9×5″ loaf pan with nonstick cooking spray.
- Whisk together egg/egg substitute, sugar, vegetable oil, and orange juice.
- Stir in baking soda, salt, flour, nutmeg, and cinnamon – mix all together. Sprinkle in chocolate chips into batter.
- Pour batter into greased loaf pan, and place in oven.
- Bake for forty minutes, then place foil over the top (to keep top from burning).
- Bake for 25 more minutes, and let cool for 10 minutes before serving. Enjoy!