Chocolate Chip Pumpkin Bread (Print Version)
# Ingredients:
01 -
1 3/4 cups all-purpose flour.
02 -
1 teaspoon baking soda.
03 -
1/2 teaspoon baking powder.
04 -
1/2 teaspoon salt.
05 -
1 teaspoon ground cinnamon.
06 -
1/2 teaspoon ground nutmeg.
07 -
1/2 teaspoon ground ginger.
08 -
1/4 teaspoon ground cloves.
09 -
1 cup canned pumpkin puree.
10 -
1/2 cup granulated sugar.
11 -
1/2 cup brown sugar, packed.
12 -
1/2 cup vegetable oil.
13 -
2 large eggs.
14 -
1/4 cup milk.
15 -
1 teaspoon vanilla extract.
16 -
1 cup semi-sweet chocolate chips.
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
02 -
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
03 -
In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth.
04 -
Beat in the eggs, milk, and vanilla extract.
05 -
Gradually add the dry ingredients to the wet mixture and stir until just combined.
06 -
Fold in the chocolate chips.
07 -
Pour the batter into the greased loaf pan and smooth the top.
08 -
Bake for 60-70 minutes, or until a toothpick comes out clean.
09 -
Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
# Notes:
01 -
Store the bread in an airtight container to keep it moist for up to 3 days.
02 -
Add some extra chocolate chips on top of the batter for a gooey chocolatey finish!.