About this bread...it's pretty incredible. It's super moist and flavorful and full of chocolatey goodness. If you can, use the Guittard brand of milk chocolate chips. There is something extra special about these chocolate chips and they are my choice for this bread. If you can't find them, the bread will still be amazing with another brand. This pumpkin bread seemed to be a hit at the latest staff breakfast that was hosted by my department...it disappeared rather quickly. I also made it again the other night for a homeowners meeting that we had at our house, and the neighbors seemed to thoroughly enjoy it. At first I thought they were just being nice, but when I offered for them to take some extra home, they took me up on the offer to share with their spouse (or save for themselves)! I have another 2 loaves cooking in the oven right now. I just put them in, so I can't smell the deliciousness of the bread yet, but it definitely does fill the home with a wonderful aroma. This bread is super easy to make and it taste great for several days. So if you were wondering what to do this Saturday evening, go make some pumpkin bread and enjoy it tomorrow!
Recipe for Amazing Pumpkin Bread with Milk Chocolate AND Dark Chocolate Chips
INGREDIENTS:3 1/2 cups of all-purpose flour
2 tsp. of ground cinnamon
1/2 tsp. of pumpkin pie spice
1/8 tsp. of ground cloves
1/4 tsp. of ground nutmeg
2 tsp. of baking soda
1/2 tsp. of salt
1 15 ounce can of pumpkin puree (about 2 cups)
4 large eggs
1 cup of vegetable oil
3 cups of granulated sugar
2/3 cup of water
1/8 tsp. of freshly grated ginger
1/2 tsp. of pure vanilla extract
1 1/2 cups of milk chocolate chips (Guittard brand, if possible)
1 1/3 cups of semisweet chocolate chips
DIRECTIONS:
Butter and flour 2 large loaf pans or 3 smallish loaf pans. Preheat the oven to 350 degrees.
In a medium-sized bowl, sift together the flour, cinnamon, pumpkin pie spice, cloves, nutmeg, baking soda, and salt. In a very large bowl, mix together the pumpkin, eggs, vegetable oil, sugar, and water and stir until well incorporated. Add in the ginger and vanilla extract and mix. Add the flour mixture to the pumpkin mixture and stir until ingredients are just incorporated. Pour in the milk chocolate and dark chocolate chips and fold into the batter.
Divide the batter among the loaf pans. Put the loaf pans into the oven and cook for about one hour, rotating the pans halfway through baking. Remove bread from oven and let cool completely on a wire rack. Gently remove bread from pan and cut into desired sized pieces. Enjoy!
*Bread can be stored in an airtight container at room temperature for about 5 days.
Recipe Adapted from: All Recipes - Downeast Maine Pumpkin Bread
