Pumpkin, chocolate and spices all come together in this moist quick bread.
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1 12 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
12 teaspoon salt
14 teaspoon ground ginger
14 teaspoon ground nutmeg
34 cup sugar
1 large Land O Lakes® Egg (yolk only)
13 cup Land O Lakes® Butter, melted, cooled
34 cup canned pumpkin
2 teaspoons vanilla extract
12 cup mini semi-sweet chocolate chips
Turbinado (raw) sugar
STEP 1
Heat oven to 350°F. Spray 8 1/2x4-inch loaf pan with no-stick cooking spray. Set aside.
STEP 2
Combine flour, baking soda, cinnamon, salt, ginger and nutmeg in bowl. Set aside.
STEP 3
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.
STEP 4
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.
For variety, replace chocolate chips with 1 1/4 cups chopped nuts.
Use serrated knife to slice bread.
For a way to make the flavors of the season last, pick one of these pumpkin recipes! These breads, scones and muffins help you share the flavors of the season and store a little away for later in the year.
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