I had a lot of things to do to get ready for Thanksgiving…pie and tart crusts to make, bread to make and cut for stuffing, an apartment to clean and mounds of dishes to wash. But what did I decide to do before all that? Make pesto and pumpkin bread. But not just any pumpkin bread. Pumpkin bread with CHOCOLATE CHIPS. Because really, chocolate chips make almost everything better. Especially pumpkin bread!
(adapted from Joy of Cooking)
1 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 tbsp pumpkin pie spice (which I normally wouldn’t use, but I was feeling lazy – see below for actual spicing)
1/3 cup milk
1/2 tsp vanilla
6 tbsp butter, softened
1 cup white sugar
1/3 cup brown sugar
1 cup canned pumpkin
1 cup semisweet chocolate chips
Preheat the oven to 350 F. Grease a 9 x 5 loaf pan.
Sift together flour, baking soda, baking powder, salt, and pumpkin pie spice.
In the bowl of a stand mixer, beat the butter with the sugars until fluffy.
Beat in the eggs, one at a time, then mix in the pumpkin.
Stir together the milk and vanilla in a small bowl.
Add the flour mixture to the butter mixture in three parts, alternating with milk.
Fold in the chocolate chips, then pour into the loaf pan and bake for about 5o minutes, or until a toothpick inserted in the center comes out clean.