Stress baking is my forte. If I have a ton of homework, I’ll make cookies instead, which may not be the best idea, but at least I’ll have a snack while I do my homework at midnight! It is the ultimate form of procrastination with the sweetest and most fun results.

This week, I decided to make pumpkin chocolate chip bread to beat the stress and have a delicious autumn dessert. Pumpkin chocolate chip bread is really easy to make. It took me about 15 minutes to prep and an hour to bake, and the recipe uses basic ingredients and techniques.

Some tips: The bread can be frozen for three months or saved in an airtight container for up to a week. I baked my bread for 60 minutes, not 65, and it was delicious.  It is best served warm so the chocolate chips are slightly melted.

Ingredients:

1 ¾ cups of all-purpose flour

1 teaspoon (tsp) baking soda

2 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

3/4 tsp salt

2 large eggs

3/4 cup granulated sugar

1/2 cup packed light or dark brown sugar

1 ½ cups pumpkin puree

1/2 cup vegetable oil

1/4 cup orange juice

2/3 cup semi-sweet chocolate chips

Directions:

1. Preheat the oven to 350˚ F and grease a 9×5 inch loaf pan (or any other pan you have) with non-stick spray.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until completely combined.
3. In a separate medium bowl, whisk the eggs, sugar, and brown sugar until combined. Add the pumpkin, oil, and orange juice, and whisk until combined.
4. Add the wet ingredients to the dry ingredients and mix together using a wooden spoon or rubber spatula, but be careful not to over mix.
5. Gently fold in the chocolate chips.
6. Pour the batter into the loaf pan and bake for 60-65 minutes, and halfway through baking, loosely cover the top of the pan with aluminum foil to make sure the top of the bread doesn’t get too brown.
7. Allow the bread to cool before slicing, and enjoy!  

Source: http://sallysbakingaddiction.com/2014/09/08/pumpkin-chocolate-chip-bread/