Chocolate Chip Pumpkin Bread with Orange Glaze

Chocolate Chip Pumpkin Bread with Orange Glaze | The Rose Table

There’s just something about pumpkin and orange and chocolate that makes me want to do cartwheels across the living room. I start craving this recipe in July! This pumpkin bread is incredibly moist. The brown sugar gives it a unique depth of flavor, the chocolate chips are a pleasant surprise when you slice into the loaf, and the kiss of orange on top just gives it that little something extra. This is the kind of pumpkin bread you want to take out for a four hour dinner, not just sit next to in a movie theater. It’s that special. I dare you to try to stop at one slice.

1) Preheat the oven to 350°F. Lightly grease two 8 1/2" x 4 1/2" loaf pans (if you're making the plain version of the bread); two 9" x 5" loaf pans (if you're adding chocolate chips and nuts); or one of each, if you're making one plain loaf, and one loaf with chips and nuts. 2) In a large bowl, beat together the oil, sugar, eggs, pumpkin, and water. 3) Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to combine. 4) Mix in the chips and nuts, if you're using them. To make one loaf with chips/nuts, one loaf without, divide the batter in half. Leave one half plain, and add 3/4 cup chips and 1/2 cup nuts to the other half. 5) Spoon the batter into the prepared pans. Sprinkle the tops of the loaves with coarse sparkling sugar, if desired. 6) Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter. 7) Remove the bread from the oven, and cool it on a rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.
Chocolate Chip Pumpkin Bread with Orange Glaze
1 cup vegetable oil
2 cups granulated sugar
2/3 cup packed brown sugar

4 large eggs
1 15-ounce can pumpkin (not pumpkin pie filling)
2/3 cup water
3 1/3 cups unbleached all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
1 cup powdered sugar
1/2 orange

1) Preheat the oven to 350°F. Lightly grease two 9″ x 5″ loaf pans.

2) In a large mixing bowl, beat together the oil, sugars, eggs, pumpkin, and water. Add the flour, baking powder, baking soda, salt, and vanilla, stirring to combine. Use a spoon to stir in the chocolate chips.

3) Spoon the batter into the prepared pans. 

4) Bake the bread for 60 to 80 minutes, or until a toothpick inserted in the center of each loaf comes out clean. (Start doing the toothpick test after 50 minutes if you have a convection oven.)

5) Remove from the oven and cool the loaves on a wire rack.

6) When the pumpkin bread is completely cool, make the glaze by whisking together one cup of powdered sugar and the juice of half an orange. Drizzle the glaze over the loaves and add orange zest for garnish. You can freeze one loaf (be sure to double wrap it!) but you may not have a chance before gobbling up both!

Chocolate Chip Pumpkin Bread with Orange Glaze | The Rose Table

Chocolate Chip Pumpkin Bread with Orange Glaze | The Rose Table

Happy fall,

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4 Comments Add yours

  1. maxine lawrie says:

    I just purchased some Wilton mini loaf pans…
    5.75 x 3 x 2…
    Suggestion on baking time for this bread?
    Gas oven…
    Thank you Rose…
    Maxine L.
    Sent from my iPhone

    1. Hi, Maxine! I’m excited you want to try this recipe. I’ve never owned mini loaf pans but it’s about half the size so I would keep the temperature the same and start checking after twenty minutes with the total bake time of thirty minutes as a good guess since the 9″ loaf bakes for about sixty. As always with testing recipes, it’s trial and error! You can always keep it in the oven for longer but you can’t go backwards so lowball it and do the toothpick test every couple of minutes. That’s the best guess I can give you without trying mini loaves myself. When you get the mini loaf baking time right, please do share!

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