Pumpkin Chocolate Chip Bread
Miss Candice Kumai
Makes 1 large loaf or 2 small loaves
Pumpkin, chocolate, um, delish!? Need I really give her another introduction? She’s the ultimate in-season recipe for all things delicious. Moist, hot and decadent. Oh, and did I mention, she’s skinny-good for you too? Indulge in moderation! xx
1 3/4 cup (1 15 oz. can) pureed pumpkin
1/3 cup butter, softened
1 cup dark brown sugar, light brown is coo too!
3 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 cup chocolate chips (omit chocolate chips to make even skinnier)
1- Whisk the soft butter with the sugar and add in eggs, one at a time. Add pureed pumpkin and combine.
2- Gently sift in the dry ingredients, to marry the wet, (how sweet) flour, baking soda, cinnamon, ginger, nutmeg.
3- Using a rubber spatula fold in the dry ingredients, incorporate all the wet and dry ingredients, gently fold in the chocolate chips to make a dough, but do not over mix!! (over mixing will make this son-of-a-bitch tough!)
4- Lightly grease a 8 or 9” loaf pan or two small, with non-stick baking spray and lightly four.
5- Pre heat oven to 350 degrees and bake on the middle rack for about 45 minutes or until the top is golden brown and the loaf is a bit firm to the touch. Remove from heat, allow the loaf to cool before handling.
6- Slice with a serrated knife. And slather up with pumpkin butter, butter or on it’s own. It’s like a slice of pumpkin heaven and a chocolate dream! Droolfest!