Pumpkin Bread Two Ways
Serves: 2
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 2 cups granulated sugar
  • ¾ cup unsalted butter, softened
  • 2 large eggs
  • 1¾ cups 100% pure pumpkin purée (Not pie filling)
  • ⅔ cup dark chocolate chips (reserve some to sprinkle on the top of the loaf)
  1. Preheat oven to 325 degrees. Spray two 8 ½” x 4 ½” loaf pans or grease well with butter and dust with flour
  2. Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
  3. In large bowl of an electric mixer, at medium speed, beat butter and sugar until well blended.
  4. Add eggs one at a time, beating well after each addition.
  5. Continue beating until very light and fluffy, a few minutes.
  6. Beat in pumpkin.
  7. Using a spatula, add ½ of the flour mixture and stir gently to combine. Do the same with the remaining flour.
  8. Turn batter into prepared pans, dividing evenly.
  9. Sprinkle the chocolate chips on the batter of one loaf and using a knife, drag the chips through the batter to incorporate. Sprinkle with the reserved chocolate chips.
  10. Bake for 65 – 75 minutes, or until a tester inserted in center comes out clean.
  11. Let loaves cool in pan about 10 minutes, then turn out onto a rack to cool completely.
  12. Slice cooled loaves with a serrated knife and enjoy!
Recipe by Older Mommy Still Yummy at https://oldermommystillyummy.com/pumpkin-bread-two-ways/