*you can also omit the chocolate chips and this is great as a stand alone pumpkin bread
INGREDIENTS:
2 cups all purpose Flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
2 cups white sugar
1 & 1/2 sticks (3/4 cups) of unsalted butter, softened
2 large eggs
1 can (15oz) pumpkin – I used an organic brand
one bag of chocolate chips
Extra flour and butter for greasing bread pans
DIRECTIONS:
Preheat oven to 325 degrees
Grease (2) 9 x 5 bread pans with butter and then dust lightly with flour – yes this makes a difference!
In one bowl combine flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves and whisk together – set aside
In second bowl combine softened butter and sugar and beat until light and fluffy with an electric mixer
Add eggs one at a time, mixing after each one
Add can of pumpkin and continue mixing – it looks a little grainy after this addition but that’s normal
Add dry mixture from bowl 1 into wet mixture bowl and continue mixing all together until blended well.
Fold in the chocolate chips – gently with a wooden or silicone utensil
Spoon equal amounts into each bread pan, spreading with a spatula so it’s not lumpy.
Bake for around 50-60 minutes but start checking at 45, or until fork comes out dry in center of the loaf.
Let cool
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