• 1 1/2 cups flour
  • 1/2 tsp cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tsp. ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 tsp. cloves
  • 1/4 tsp. baking powder
  • 2 eggs
  • 2 tsps orange zest
  • 1/3 cup oil
  • 3/4 cup brown sugar
  • 1 1/2 cups pumpkin puree or one 15 oz can
  • 1/4 cups chopped nuts
  • 1/4 cup chocolate chips

This bread is delicious. It combines so many wonderful flavors, I almost didn’t know how to entitle this post, or what to call it. I wanted to point out everything. When I eat it, I search my taste buds for each identifiable flavor. Pumpkin. Orange peel. Pecan. Ginger. Chocolate. This also come out moist on the inside, crunchy on the outside. Honestly, what more could you ask for out of your Autumn pumpkin bread loaf?

This is also a great way to use up leftover cooked vegetables such as ANY squash (acorn, delicata, butternut, etc.), yams, sweet potatoes, mashed carrot, or of course; pumpkin. Also you can add chunks of crystallized/candied ginger if you’d like.

Begin by measuring out all dry ingredients and putting in a bowl together. I let my 3 year old stir that.

Then I mixed the eggs, pumpkin, oil, sugar, and orange zest in my Kitchen Aid Mixer. Lastly I add chopped pecans and chocolate chips.

Combine and stir for one minute. Pour into a greased glass loaf pan and bake about one hour at 350 degrees F.

and they cut slice two