Chocolate Chip Pumpkin Bread

Ingredients

• 6 tablespoons unsalted butter (softened)
• 1 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 cup pumpkin puree (canned or homemade)
• 1/3 cup milk (can substitute water)
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon fine-grain sea salt or table salt
• 1 cup semi-sweet chocolate chips (can use milk chocolate or dark chocolate if you prefer)

Instructions

1. 1

   Heat your oven to 350°F. Lightly grease a standard loaf pan (about 9"x4" works great).

2. 2

   In a large mixing bowl, add the butter. With a hand mixer, whip it until smooth and slightly fluffy, about 30 seconds. Sprinkle in both sugars and keep mixing until it turns light and airy, 3-4 minutes.

3. 3

   Beat in the eggs, one at a time, until each is fully incorporated. Stir in the pumpkin puree.

4. 4

   In a separate bowl or large measuring cup, whisk together the milk and vanilla.

5. 5

   Sift the dry ingredients directly over the wet mixture. With the mixer on low, slowly pour in the milk mixture, blending as you go. Mix only until everything is just combined, pausing to scrape down the sides if needed.

6. 6

   Gently fold in the chocolate chips.

7. 7

   Scoop the batter into the prepared loaf pan and smooth the top.

8. 8

   Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

9. 9

   Let the loaf rest in the pan for a few minutes before turning it out onto a wire rack to cool completely. Slice, serve, and enjoy!