She’s moist, she’s chocolatey, and she says pumpkin season isn’t over until she says so 🎃
Serves 1020 mins prep65 mins cook
She’s moist, she’s chocolatey, and she says pumpkin season isn’t over until she says so 🎃
0 servings
What you need
Instructions
1. Preheat oven to 350°F. 2. Over medium heat, melt 1/2 cup unsalted butter while stirring frequently. After 6-7 minutes, it should be browned, remove and pour into a 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. Now 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 combine both mixtures until well combined but do not over mix! 7. Fold in 1 cup or desired amount of chocolate chips. 8. Set aside. Grease or line a bread pan with parchment paper. 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.View original recipe