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Decadent Pumpkin Chocolate Chip Bread: Kenji’s 40-Year Secret Revealed

Pumpkin Chocolate Chip Bread
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This recipe delivers a moist pumpkin bread loaded with chocolate chips, creating a decadent treat that combines two beloved flavors, perfect for a fall dessert or snack.

Ingredients

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  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 ½ cups granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 ½ cups chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate bowl, combine the granulated sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract. Mix well until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix.
  5. Gently fold in the chocolate chips.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Ensure your pumpkin puree is 100% pumpkin, not pumpkin pie filling.
  • For best results, measure flour by weight if possible.
  • Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • This bread freezes well. Wrap tightly in plastic wrap and then foil, and freeze for up to 3 months.

Nutrition

Find it online: https://whiskdaily.com/pumpkin-chocolate-chip-bread-recipe/