Chocolate Chip Pumpkin Bread
Organic pumpkin puree, fall spices, and chocolate chips are the stars in this moist, versatile, no-yeast bread! Make ahead of time for a delicious and easy Thanksgiving Day breakfast or snack. Any leftovers can be moved to the dessert table to enjoy after the Thanksgiving meal!
3 cups freshly milled soft or hard white wheat flour
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup butter, softened
2 cups granulated sugar
15 oz. canned organic pumpkin puree
3 large eggs
2 teaspoons organic vanilla extract
1/2 cup milk
10 oz. organic dark chocolate chips or 12 oz. semi-sweet chocolate chip
1) Get two 8.5” x 4.5” loaf pans. I used my cast iron loaf pans and they worked beautifully. Line them with a piece of parchment paper. You may have excess paper hanging over the edges. Just fold that over the outer edges. It can be trimmed later. Spray with cooking spray or cooking oil and set aside.
2) Preheat oven to 350 F degrees.
3) In a mixing bowl (not your mixer) add in all dry ingredients from the flour to the cloves. Stir well and set aside.
4) In a mixer (or another bowl with a hand mixer), beat sugar and softened butter well until thoroughly combined. Now add and mix in the other wet ingredients up to vanilla extract. (Milk is added later.)
5) Now begin to mix in the dry ingredients with the wet, in your mixer. Add in a cup at a time and alternate the dry with the milk until all flour mixture and milk has been thoroughly incorporated into a medium thick batter.
6) With a baking spatula, fold in your chocolate chips.
7) Pour batter into the two prepared loaf pans. The excess parchment can now be trimmed off at the tops of the pans and then placed in the oven.
8) Bake at 350 F for 45-55 minutes or until an inserted toothpick comes out clean.