Pumpkin chocolate chip bread from Sally's Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth Fix (page 9) by Sally McKenney

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Brown sugar glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MsMonsoon on August 11, 2025

    Lovely, fluffy pumpkin bread. I like that it uses oil and not butter. I might increase the spices next time, as Sally mentions in the book. I tented the loaf with foil about halfway through. My chocolate chips mostly sank to the bottom and the top looked a little deflated after cooling. (It could be because my foil touched the top of the baking loaf, and I left it in the tin for hours.) But it was a nice, big, full 9x5 loaf.

  • fultre on November 18, 2024

    We loved this bread, it has a great balanced spiced pumpkin flavor. The texture is very tender, tending to fall apart when sliced—could be due to using too little flour (I subbed 200 grams white whole wheat) or slightly undercooking it? I used 1/2 cup walnuts instead of chocolate chips. Also used 150 g brown sugar and 100 g white, as per her online version of the recipe. FYI per the orange juice, her blog post mentions you can use milk instead of OJ. Definitely a repeat for us.

  • Shewi128 on September 23, 2024

    I've made several kinds of spiced pumpkin bread, and this was a good version. It was a bit inconvenient to put orange juice in the batter, and you couldn't taste the orange, so I don't know if I'd make this again for that silly but simple reason. It was really good though.

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