Chocolate Chip Pumpkin Bread

Recipe by The View From the Great Island

Chocolate Chip Pumpkin Bread is moist and tender with just the right amount of spice, and the chocolate chips are a fabulous bonus!

Ingredients

• wet ingredients
• 1 cup pumpkin puree*
• ½ cup vegetable oil
• 2 eggs ((beaten))
• ¼ tsp each of nutmeg, cinnamon and allspice (I was out of allspice so I substituted ginger)
• dry ingredients
• 1½ cups flour
• ½ tsp salt
• 1 cup sugar
• 1 tsp baking soda
• ½ cup chopped Walnuts
• 1 cup chocolate chips

Method

1. Set oven to 350F
2. Spray a non-stick bundt pan with cooking spray.
3. Whisk the wet ingredients together with the spices and set aside.
4. Whisk together the dry ingredients.
5. Mix the dry into the wet until JUST combined. Fold in the nuts and chocolate chips.
6. Spoon into the bundt pan and even out slightly, if necessary.
7. Bake until a toothpick comes out without wet batter clinging to it, wet crumbs are fine, about 40-50 minutes. The range of baking time depends on your pan and your oven. Check early.
8. Cool briefly and turn out onto a plate or rack. It’s delicious hot, warm, or cold!

View the recipe instructions at The View From the Great Island