#mini chocolate chips

[rubys-kitchen]

Pumpkin Chocolate Chip Bread

Chef’s Notes: Batter tastes pumpkiny. I don’t taste it as much once baked, but it is a nice bread with a crunchy crust.

Did I actually overbake it? Is it dry?

Ingredients

Cooking spray

8 tbsp (1 stick) unsalted butter, melted

1 cup white sugar

1 cup pumpkin puree (I roasted a pumpkin and took out the insides instead of using a can puree)

1/4 cup sour cream

2 large eggs

1 tsp pure vanilla extract

2 cup all-purpose flour

1 tsp ground cinnamon

1 tsp baking soda

3/4 tsp Kosher salt 

1/2 tsp baking powder

1/2 tsp ground ginger

1/4 tsp ground nutmeg

3/4 cup mini chocolate chips

Instructions

0. Preheat the oven to 350°F.

1. Line a 9x5x3-inch loaf pan with parchment paper, then grease with cooking spray.

2. In a large bowl using a hand mixer, beat melted butter, sugar, pumpkin puree, sour cream, eggs, and vanilla.

3. In a different medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg.

4. Gradually add dry ingredients to wet ingredients until just combined.

5. Fold in chocolate chips, reserving 2 tablespoons for topping the loaf

6. Transfer batter to prepared pan. Smooth top with an offset spatula and sprinkle with remaining chocolate chips.

7. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour to 1 hour 20 minutes, covering the top with a foil tent after 1 hour if the top appears to be getting too dark.

I recommend the tenting, even if it’s not brown yet

8. Let cool for 15 minutes before removing from the pan and slicing.

#baking #bread #oven #autumn cooking #butter #white sugar #pumpkin puree #sour cream #egg #vanilla extract #flour #all purpose flour #ground cinnamon #baking soda #ground ginger #ground nutmeg #mini chocolate chips

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