Pumpkin Chocolate Chip Bread

It's Pumpkin Season! Hooray! To kick of the festivities, I am going to share a favorite bread recipe. When I first made this, I wasn't sure about the chocolate and pumpkin going together. Boy was I wrong! They flavors compliment each other. If you haven't tried it, you're missing out.

Start by whisking the dry ingredients.

Then the wet ingredients.

Stir to combine.

The trick is to bake them long enough. In a loaf pan (8.5 X 4.5 x 2.75"), it took 1:15 minutes. Most people give up, at the 1 hour mark, and wonder what happened. When testing for doneness: Smells like pumpkin bread. The edges will just have a hint of separation from the pan. The top will be firm to the touch. A toothpick inserted, will come out clean. 

PUMPKIN CHOCOLATE CHIP BREAD

 

INGREDIENTS:

1 1/2 Cups flour

1 Cup sugar

1 1/2 Teaspoons baking powder

1 Teaspoon cinnamon

1/4 Teaspoon salt

2 Large eggs

1 Cup pumpkin puree

1/3 Cup vegetable oil

1 Cup mini chocolate chips

 

DIRECTIONS:

Grease an (8.5 X 4.5 X 2.75") loaf pan with Crisco shortening, and line bottom with parchment. Set aside. Preheat oven to 350. In a medium bowl, sift flour, sugar, baking powder, cinnamon, and salt. In a large bowl, Whisk eggs, pumpkin, and oil. Add flour mixture to pumpkin mixture; stirring well. Stir in chocolate chips. Scrape batter into prepared loaf pan. Level batter with the back of a spoon. Place loaf pan on a baking tray (in case batter spills over loaf pan, your oven will stay clean). Bake for 1:15 minutes, or until bread tests done. (Top will be firm to the touch. Toothpick inserted will come out clean. Slight pull from edge of pan.) Let cool slightly. Release bread from pan, by running a knife against edges of pan. Invert onto cutting board. Cut into 1" slices.

 

Makes 8 (1" slices)

This recipe will be on my youtube channel:  The Righteous Kitchen

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