Photo from Liren Baker
By: Avery Ruggiero
Recipe from Liren Baker
Do you want a fun recipe to try out to bring a seasonal start to this fall? Here is an easy recipe for Chocolate Chip Pumpkin Bread!
INGREDIENTS
· 3 cups flour
· 1 1/2 tsp baking powder
· 1 1/2 tsp baking soda
· 3 tsp cinnamon
· 1 tsp nutmeg
· 1/2 tsp ground cloves
· 1/2 tsp salt
· 2 cups sugar
· 1/2 cup unsalted butter softened at room temperature
· 2 large eggs
· 2 cups canned unsweetened pumpkin puree
· 1 cup buttermilk or substitute 1 cup whole milk with juice of one lemon
· 1/2 cup semi-sweet chocolate chips
INSTRUCTIONS
1. Preheat the oven to 350°F with a rack placed in the center of the oven. Prepare an 8.5 x 4.5 x 2.75-inch loaf pan (affiliate link) by spraying with baking spray and lining with parchment paper.
2. In a medium bowl, sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter. Mix in eggs, one at a time, then add the pumpkin, mixing thoroughly. Add flour mixture and buttermilk, alternating until incorporated. Try to end with the flour mixture addition and be sure not to over mix. Stir in the chocolate chips.
4. Divide the batter into the prepared loaf pans.
5. Bake for 45 minutes to one hour or until a toothpick inserted in the center comes out clean.
6. Transfer to a wire rack to cool completely before serving.
