Chocolate Orange Pumpkin Bread Recipe

This easy pumpkin bread recipe with orange and filled with chopped chocolate is a winner. Not too sweet, extremely moist and perfect for fall! Jump to the Pumpkin Bread Recipe or read on to see our tips for making it.

Chocolate Orange Pumpkin Bread Recipe

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 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.

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.

Pumpkin Cupcakes RecipeYOU 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 Need This Chocolate Orange Pumpkin Bread in Your Life

We’ve already talked about how easy this is, but let me show you.

You Need This Chocolate Orange Pumpkin Bread in Your Life

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.

rub orange zest and vanilla extract into the sugar

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!

In goes the chocolate chips — just mix them in with a few swipes of your spatula.

Adding the chocolate

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.

Chocolate Orange Pumpkin Bread

Chocolate Orange Pumpkin Bread Recipe

  • PREP
  • COOK
  • TOTAL

This easy pumpkin bread scented with orange and filled with chopped chocolate is a winner. When buying canned pumpkin, make sure you buy the can with “pure pumpkin” on the label and not one that says “pie mix” or that already has spices mixed in. For the chocolate, we love using a dark chocolate, but milk or white chocolate would also be delicious.

Makes 1 loaf (10 slices)

You Will Need

8 tablespoons (115 grams or 1 stick) unsalted butter, melted and cooled

1 1/2 cups (195 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 our homemade pumpkin puree recipe

3 ounces (85 grams) chocolate, roughly chopped or chocolate chips (about 1/2 cup)

Directions

    Heat the oven to 325 degrees 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.

Adam and Joanne's Tips

  • 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.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 slice / Calories 297 / Protein 5 g / Carbohydrate 42 g / Dietary Fiber 2 g / Total Sugars 25 g / Total Fat 13 g / Saturated Fat 8 g / Cholesterol 80 mg
AUTHOR: Adam and Joanne Gallagher

Food Travel: Our Lives Outside the Kitchen

A Perfect Weekend in Walla Walla, Washington

We’re in love with our hometown, Walla Walla. Read on for lots of insider’s tips for where to eat and drink, including some of our favorite wineries. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

21 comments… Leave a Comment
  • Christine November 29, 2017, 2:21 pm

    OMG – this is soooooo good! I’m in love w/this flavor combo. Thanks for the tip of mixing the orange zest w/sugar and vanilla. I loved this bread. Thank you for sharing the recipe.

    Reply
  • Sue November 2, 2017, 4:26 pm

    As I was scrolling thru pumpkin bread recipes online, your’s caught my eye because of the orange zest ingredient. I wish to use coconut flour and brown sugar instead. Do you know how this would change the measurements to your recipe?

    Reply
    • Joanne November 15, 2017, 6:11 pm

      Hi Sue, You may need to do some testing on your end. We have never played around with different flours for this recipe.

      Reply

Leave a Comment or Review

Cancel reply

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:

 

Previous Post: Next Post: