Pumpkin Chocolate Chip Bread
Lightly sweetened bread takes a seasonal turn when adding canned pumpkin and pumpkin spices, making for a delicious fall treat.
Servings: 2 loaves
Equipment
- (2) 9" x 5" loaf pans
Ingredients
- 2 cups sugar
- 1/2 cup butter, softened
- 15 ounce canned pumpkin
- 2 3/4 cup all-purpose, unbleached flour
- 1/4 teaspoon baking powder, plus 1/8 more
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/2 tablespoon vanilla extract
- 12 ounces semi-sweet chocolate chips
Instructions
- Turn oven on to 350 degrees Fahrenheit.
- Spray oil into two 9x5 loaf pans. Set aside.
- Cream together sugar and butter in a large bowl. Add eggs and mix well. Add pumpkin and mix again.
- In a separate bowl, mix flour, baking powder, baking soda, salt, and the spices.
- Alternating, add flour-spice blend, milk, and vanilla to pumpkin mixture.
- Fold in chocolate chips.
- Pour batter into the loaf pans.
- Bake in oven about 55 minutes or until a toothpick inserted comes out clean.
- Cool on wire racks before slicing and serving.
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Notes
Can use 4 mini loaf pans, too (5.5 x 3 inch). If so, check at 30 minutes and thereafter regularly every 5 minutes until they are done.