Pumpkin chocolate chip bread

Name: Pumpkin chocolate chip bread
Yield: 1 loaf
Ingredients: 219 g Plain flour; 4.6 g Baking soda; 5 g Cinnamon; 0.5 g Nutmeg; 0.5 g Cloves; 0.5 g Ginger; 4.5 g Fine salt; 100 g Whole egg; 100 g White sugar; 150 g Brown sugar; 340 g Pumpkin purée; 113 g Neutral oil; 62 g Orange juice; 120 g Chocolate chips

A spiced autumn loaf with chocolate throughout.

About 2 hours, including cooling1 loaf

Ingredients

Ingredients for1 loaf
Ingredient	Amount	Baker’s %
Batter
Plain flour	219 g	100%
Baking soda	4.6 g	2.1%
Cinnamon	5 g	2.3%
Nutmeg	0.5 g	0.2%
Cloves	0.5 g	0.2%
Ginger	0.5 g	0.2%
Fine salt	4.5 g	2.1%
Whole egg	100 g	45.7%
White sugar	100 g	45.7%
Brown sugar	150 g	68.5%
Pumpkin purée	340 g	155.3%
Neutral oil	113 g	51.6%
Orange juice	62 g	28.3%
Chocolate chips	120 g	54.8%
Total	1219.6 g	557%

Method

1
Line a 23 × 13 cm / 9 × 5-inch loaf tin. Set a conventional oven to 177°C / 350°F.
2
Combine flour, soda, spices and salt. Separately whisk eggs, both sugars, pumpkin, oil and juice.
3
Fold wet and dry mixtures together without beating; stir through the chocolate chips.
4
Transfer to the tin. Bake for approximately 60–65 minutes, covering loosely with foil if the top colours quickly.
5
Check that a skewer shows moist crumbs without raw batter. Let the loaf cool before removing and cutting.