Pumpkin Chocolate Chip Bread
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ⅛ teaspoon ground cloves
  • 1 (15 ounce) can pumpkin puree
  • 1 cup sugar
  • ½ cup oil
  • 2 large eggs
  • 1 Tablespoon vanilla
  • 2 cups semi- sweet chocolate chips
  1. Preheat your oven to 350 degrees. Spray your 9x5 loaf pan or mini loaf pan with cooking spray. Set aside.
  2. Whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg, ginger & cloves together in a medium sized bowl. Whisk the pumpkin, sugar, oil, eggs and vanilla together in a separate large bowl or stand mixer until frothy. Gently fold the flour mixture into the wet mixture with a rubber spatula until just combined. Fold in the chocolate chips (feel free to add less if you prefer, I tend to always go for more chocolate).
  3. Divide the batter evenly among the mini loaf pan or pour into large loaf pan smoothing the surface.
  4. Bake for 30 minutes (mini loaf pans) or 45-55 for large loaf pan or until a toothpick inserted into the center comes out with just a few crumbs.
  5. Let the loafs cool in the pan for 10 minutes before turning onto a wire rack to cool for an hour.
Recipe by Baked in AZ at http://bakedinaz.com/pumpkin-chocolate-chip-bread/