Chocolate Chip Pumpkin Bread

Since Fall is officially here, (although its still 95 degrees in Las Vegas) I decided it was time to make something pumpkin flavored.  I couldn’t think of anything better to make than pumpkin bread.  My friend Kelly had a killer pumpkin bread recipe and I pretty much begged her for it before she moved to Miami.  It was delicious, spicy, pumpkiny, and super moist.  With a few alterations of my own (umm chocolate chips please?), here is the recipe!

Pumpkin Chocolate Chip Bread (makes about 2 loaves)

3 cups AP Flour

1/2 cup cake flour (You can do all AP flour in the recipe if you don’t have cake flour)

3 cups granulated sugar

1 1/2 tsp sea salt

2 tsp baking soda

1 tablespoon baking spice or pumpkin pie spice

1 can pumpkin

1/4 cup apple sauce

2/3 cup skim milk or water

4 eggs

2 tsp vanilla

1 cup vegetable oil

1 bag semisweet chocolate chips

*Optional: 2 tablespoons finely diced crystallized ginger*

Mix all dry ingredients together thoroughly in a bowl.  If using ginger, add with dry ingredients.  In bowl, mix together pumpkin, milk, eggs, vanilla, and oil.  Once the liquids are thoroughly mixed together, and dry ingredients until incorporated.  Then add chocolate chips to mixture.

Once everything is combine, divide into two greased loaf pans, both about 3/4 the way full.  If you have extra batter, scoop into muffin pans and make muffins, I had about enough leftover to make 6.  Bake at 350 for 60-75 minutes, inserting a knife or skewer in loaf to make sure it is cooked through.

Let bread cool for about 20 minutes before popping out and devouring!  Enjoy 🙂