High Altitude Pumpkin Bread
A warmly spiced pumpkin quick bread enriched with orange juice and studded with miniature chocolate chips. The batter produces two tender loaves with a moist crumb, a lightly golden exterior, and a balanced blend of pumpkin, cinnamon, and chocolate.
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Ingredients
Dry Components
- 2 teaspoons pumpkin pie spice
- ¾ teaspoon baking soda
- 3 cups all-purpose flour preferably King Arthur
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon freshly ground when available
Wet Components
- ½ cup neutral-flavored oil such as vegetable, canola, or avocado oil
- 1 can 15 ounces pure pumpkin purée, such as Libby’s
- 4 large eggs brought to approximately 70°F
- ½ cup granulated white sugar
- ½ cup orange juice
- 1 cup firmly packed brown sugar
For Folding In and Finishing
- 1 cup miniature chocolate chips with additional chips reserved for the tops
Instructions
- Preheat the oven to 350°F (175°C). Coat two standard 9 x 5-inch loaf pans with butter, dust them lightly with flour, and set them aside.
- Place the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt in a small mixing bowl. Whisk until the ingredients are evenly distributed, then reserve the mixture.
- In a large bowl, combine the packed brown sugar, granulated sugar, and neutral oil. Stir until the sugars and oil are thoroughly blended.
- Add the eggs to the sugar mixture. Whisk until they are completely incorporated and the mixture appears smooth.
- Stir in the pumpkin purée and orange juice, continuing until the wet mixture is uniform.
- Gradually add the prepared dry ingredients to the pumpkin mixture. Stir gently only until no prominent streaks of dry flour remain. A slightly lumpy batter is acceptable and will help preserve a tender texture.
- Fold 1 cup of miniature chocolate chips evenly into the batter.
- Divide the batter between the prepared loaf pans, filling each pan approximately two-thirds full. Scatter the reserved chocolate chips over the surface of each loaf.
- Bake for 45–55 minutes, or until the edges are golden and a toothpick inserted into the center of each loaf emerges clean.
- Transfer the pans to a wire cooling rack. Allow the loaves to rest in their pans for 15 minutes before carefully removing them.
- Place the unmolded loaves directly on the rack and leave them to cool completely. Slice and serve warm or at room temperature.
Notes
For a richer serving option, spread a warm slice with butter or cream cheese. A light drizzle of honey may also be added before serving.