1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup sugar
3/4 cup mashed cooked pumpkin*
2 teaspoons vanilla
1/2 cup mini semi-sweet chocolate chips
Turbinado (raw) sugar
Heat oven to 350°F. Spray 8 1/2x4-inch loaf pan with no-stick cooking spray. Set aside.
Combine flour, baking soda, cinnamon, salt, ginger and nutmeg in bowl. Set aside.
Combine sugar, egg and egg yolk in bowl; beat at medium speed until creamy. Add melted butter; continue beating until well mixed. Add pumpkin and vanilla; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed. Stir in chocolate chips.
Pour batter into prepared pan. Sprinkle top with raw sugar. Bake 50-70 minutes or until toothpick inserted in center comes out clean and edges begin to pull away from sides of pan. Cool in pan 5 minutes; remove from pan to cooling rack. Cool completely.
*Substitute 3/4 cup canned pumpkin.
- For variety, replace chocolate chips with 1 1/4 cups chopped nuts.
- Use serrated knife to slice bread.