Recipe Inspiration
pumpkin chocolate chip bread
– 1 1/2 cups all-purpose flour – 1 tsp baking soda – 2 tsp ground cinnamon – 1 tsp pumpkin pie spice – 3/4 tsp sea salt fine – 2 large eggs room temperature – 1/2 cup granulated sugar – 1 cup light brown sugar packed – 1 1/2 cups pumpkin puree – 1/2 cup vegetable oil – 1/4 cup whole milk – 1 cup dark chocolate chips divided
– Preheat oven to 350 degrees. Grease and flour a 9 x 5 loaf pan. Set aside. – Whisk dry ingredients in a large bowl – In a separate bowl whisk eggs, granulated sugar and brown sugar. – Whisk in pumpkin puree, oil and milk . – Add dry ingredients to the pumpkin mixture and stir gently with a wooden spoon until just combined. Batter will be slightly lumpy. Do not overmix.
– Gently fold in 2/3 cup of chocolate chips then pour batter into the loaf pan. Level batter with a spatula and top with remaining chocolate chips. – Bake for 30 minutes then loosely cover top with foil to prevent overbrowning. Bake for an additional 25-30 minutes or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs. – Remove pan from oven and place on a wire rack to cool completely.