Chocolate Chip Pumpkin Bread
1 1/2 cups flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
1/2 tsp freshly ground nutmeg
1/4 tsp ground cloves
1/4 tsp baking powder
1/3 cup milk, room temperature
1/2 tsp vanilla
6 tbsp butter, room temperature
1 cup sugar
1/3 cup packed dark brown sugar
2 large eggs, room temperature
1 cup canned pumpkin puree
1/2 cup coarsely chopped walnuts, toasted
3/4 cup chocolate chunks
Move oven rack to middle position. Preheat oven to convection bake at 350 degrees. Spray PAM on 1 9"x5" loaf pan (or 3 5.75"x3" small loaf pans for mini-versions - great for holiday gifts).
In large bowl, mix together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves and baking powder.
In a small bowl, mix together milk and vanilla.
In the bowl of a KitchenAide mixer, cream butter. Add sugars and continue beating for 3-4 minutes. Beat in one egg at a time. Beat in pumpkin at a low speed. Beat in about 1/2 cup of flour mixture until blended, then half of the milk until blended. Repeat (1/2 cup flour, then remaining milk) and finish off with the last of the flour. Stir in walnuts and chocolate chunks.
Pour batter into loaf pan/s. Bake the 9"x5" pan for 50 minutes at convection bake or up to an hour with regular bake. Bake small loaf pans for 40 minutes at convection bake or up to 50 minutes with regular bake. A toothpick inserted into the loaf should come out clean if done. Let cool about 10 minutes, then transfer to a rack.
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