Gissele Alzate - Feedyoursoull

1. Preheat oven to 350°F.
2. Over medium, melt 1/2 cup unsalted butter while stirring frequently. After 6-7 minutes, don’t worry if it foams, but by now it should be browned, remove and pour into big mixing bowl.
3. In that same mixing bowl, add 1/2 cup granulated sugar and 3/4 cup of light brown sugar, whisk so everything is well combined.
4. In the same mixing bowl add 15oz pumpkin puree, 2 eggs, 1/4 cup of milk and 1 tsp of vanilla extract, whisk again until well combined.
5. In a separate bowl mix together 1 3/4 cups of all purpose flour, 2 tsp ground cinnamon, 1 tsp pumpkin pie spice, 1 tsp baking powder, and 1/4 tsp salt and whisk until well combined.
6. Now slowly fold the dry mixture (second bowl) into the wet mixture (first bowl). Do not over mix!
7. Fold in 1 cup or desired amount of chocolate chips.
8. Set aside. Grease or line bread pan with parchment paper (I greased it and I wish I lined it instead because I had to flip it and I messed up the top of the chocolate chips, not a big deal but just something to think about!).
9. Pour bread mixture into pan and bake for about 60-70 minutes. Use the toothpick check to make sure it’s completely cooked! (Insert toothpick in the center until it comes out clean or close to clean).
10. Remove bread from oven and cool in pan for 10 mins.
11. Carefully remove bread from pan and set aside for 1 hour on wire rack or cutting board.
12. Enjoy 🎃