This is a recipe one of my friends sent me a few years ago. I make it every year and it’s my favorite fall treat!

Chocolate Pumpkin Bread

Active Time: 25 min | Total Time: 1 hr 10 min + cooling

Ingredients

• 1¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1½ tsp pumpkin pie spice
• ½ tsp kosher salt
• ½ cup (1 stick) unsalted butter, melted
• 1 cup canned pure pumpkin
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 2 large eggs
• 2 Tbsp milk
• 2 tsp grated fresh ginger
• 1 tsp pure vanilla extract
• ½ cup + 2 Tbsp bittersweet chocolate chips

Directions

1. Prepare the Oven and Pan
   Preheat oven to 350°F. Lightly coat an 8½ x 4½-inch loaf pan with cooking spray. Line with parchment, leaving overhang on two long sides, and lightly coat the paper with cooking spray.
2. Mix Dry Ingredients
   In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. Combine Wet Ingredients
   In another large bowl, combine the melted butter, pumpkin, granulated sugar, and brown sugar, whisking until smooth. Add in the eggs, milk, ginger, and vanilla, whisking to blend.
4. Incorporate and Fold
   Add the flour mixture to the wet ingredients and mix until combined. Fold in ½ cup of the chocolate chips.
5. Bake
   Transfer the batter to the prepared pan, sprinkle the remaining 2 Tbsp of chocolate chips on top, and bake for 45 to 55 minutes, until a wooden pick inserted in the center comes out clean.
6. Cool
   Place the pan on a wire rack and let it cool for 10 minutes. Use the parchment overhangs to lift the bread from the pan, then transfer it to the rack to cool completely.

Serves: 8 to 10
Nutrition: ~370 cal, 17.5g fat (10g sat), 6g protein, 260mg sodium, 46g carbs, 1g fibe