This easy pumpkin bread recipe scented with orange and filled with chopped chocolate is a winner. Not too sweet, extremely moist and perfect for fall!
If you’ve been following us for a while, you’ve probably noticed our love for quick breads and muffins. There’s good reason for that — they are easy! We’ve shared zucchini bread, a ridiculously good banana bread recipe, extremely popular blueberry muffins, peach muffins … I could go on.
You May Also Like these Pumpkin Cupcakes inspired by our pumpkin bread recipe. The smell of them baking in the oven is hard to beat. They’re moist, deeply flavored with pumpkin puree and spices then topped with creamy frosting.
You see all of those recipes call on the “muffin method” — that means all you need to do is mix the dry ingredients together, mix the wet ingredients together then gently combine the two. Spoon the batter into your muffin tin or loaf pan and bake. Simple.
No fancy equipment, very few dishes to clean and only minutes in the kitchen.
This orange scented pumpkin bread packed with chocolate is no different — it is absolutely a must make.
Why You Need This Chocolate Orange Pumpkin Bread Recipe in Your Life
We’ve already talked about how easy this is, but let me show you.
First step, whisk flour with baking powder and warm spices — we love the combination of cinnamon, ginger and cloves.
Grab another bowl then use your fingers to rub orange zest and vanilla extract into the sugar. Sure you could just stir everything together, but by rubbing the zest into the sugar, you release the oils and make what could be considered the most fragrant sugar, ever.
Add some melted butter, eggs and pumpkin puree — go for the pure pumpkin, not the stuff with spices already added. “Pure pumpkin”, remember that. (More pumpkin recipes on Inspired Taste)
Now you have a bowl full of dry ingredients and one with the wet ingredients.
It’s time to combine them.
Be Gentle When Combining the Wet and Dry Ingredients
Here’s where we need to be delicate. Grab a rubber spatula and gently fold the dry ingredients into the wet. We only want to mix until combined — any more than that and we risk over mixing which means heavy pumpkin bread — no good!
So be gentle.
In goes the chocolate chips — just mix them in with a few swipes of your spatula.
Then into the pan.
We add a handful of chocolate chips on top just before baking. You probably should too!
Once the pumpkin loaf has baked, we leave it in the pan for about 15 minutes before transferring it to a cooling rack. Once the loaf has cooled, find some pumpkin loving friends and dig in.
- 8 tablespoons (115 grams or 1 stick) unsalted butter, melted and cooled
- 1-1/2 cups (190 grams) all-purpose flour
- 1-1/4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup (200 grams) granulated sugar
- 1 teaspoon finely grated orange zest
- 1-1/2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 1 scant cup (215 grams) pure pumpkin, see note below
- 3 ounces (85 grams) chocolate, roughly chopped or chocolate chips (about 1/2 cup)
- Heat the oven to 325° F. Grease an 8 1/2-inch by 4 1/2-inch loaf pan. You can also line the bottom and two sides with parchment paper. If you leave an inch or two hanging over two sides, it makes for easy removal after baking.
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon, ginger and cloves to combine.
- In a large bowl, rub the sugar, orange zest and vanilla together until fragrant then add the butter and whisk to combine. Add the eggs, one at a time, whisking well after each egg. Stir in the pumpkin.
- Switch to a spatula or large spoon then fold the flour mixture into the pumpkin mixture in two parts, folding just until combined. Be careful not to over mix the batter. Fold in most of the chocolate, leaving about a tablespoon to scatter on top.
- Spoon the batter into the prepared loaf pan, smooth the top then scatter reserved chocolate on top.
- Bake until the loaf is golden brown, pulls slightly away from the edges of the pan, and a toothpick inserted into the center comes out with just a few moist crumbs, 55 to 75 minutes.
- Cool the loaf in the pan for 15 minutes, then remove from the pan and transfer to a cooling rack and cool completely.
- Store loaf loosely covered at room temperature 2 to 3 days or wrap well and store in the refrigerator up to a week. Since it's just the two of us, we store in the refrigerator then when we want a slice we'll give it a couple minutes in our toaster oven to warm up.