Pumpkin Bread with Chocolate|Print

Servings: 8

All-purpose flour

1 3/4 cup

Baking soda

1/2 tsp

Pumpkin pie spice

1 1/2 tsp

Baking powder

1 tsp

Kosher salt

1/2 tsp

Unsalted butter

1/2 cup, melted

Canned pure pumpkin

1 cup

Granulated sugar

1/2 cup

Packed brown sugar

1/4 cup

Eggs

Fresh ginger

2 tsp, grated

Milk

2 tbsp

Pure vanilla extract

1 tsp

Bittersweet chocolate chips

1/2 cup

Bittersweet chocolate chips

2 tbsp

Pumpkin Bread with Chocolate

Prep:

15 m

Cook:

45 m

Ready in:

60 m

Preheat the oven to 350° F (180° C/Gas mark 4). Prepare a loaf pan by spraying it with cooking spray. Line the pan with parchment paper (make sure to leave an overhang). Coat the parchment paper with cooking spray.
Whisk together all-purpose flour, baking soda, pumpkin pie spice, baking powder, and salt.
Place butter in a bowl. Whisk in the canned pumpkin, brown sugar, and granulated sugar. Whisk in the eggs, grated ginger, milk, and pure vanilla extract. Add the flour mixture. Mix well. Next, fold in the bittersweet chocolate chips (1/2 cup).
Transfer to the loaf pan. Scatter with 2 tbsp bittersweet chocolate chips.
Bake in the preheated oven for 45 minutes. Use a toothpick to check for doneness: insert it in the center and check if it comes out clean.
Allow to cool in the loaf pan on the wire rack for 10 minutes. Then, transfer the Pumpkin Chocolate Chip Bread to the rack to cool completely. Serve and enjoy!