Pumpkin Chocolate Chip Bread

When the weather started cooling down, the first autumn recipe that went into my oven was pumpkin bread.  It was a Friday afternoon, last month, and I was finally able to turn off the air conditioners and open the windows.  A fresh autumn breeze blew in and the smell of pumpkin was coming from my kitchen.  I hate letting go of summer but that made it bearable.

And, if pumpkin bread is great, chocolate chip pumpkin bread is much, much better.  The two flavors are so perfect together.  I like taking that last handful of chips and spreading them over the top of the bread while it's still warm and cooling.  They melt in a bit and create a gooey little treat when we get to the middle of the bread.  Not that it takes long to get there.  Yesterday was a perfect fall Sunday for a drive to see the leaves change color and we came home to this delicious treat.  Enjoy!




Ingredients
1 1/4 Cups sugar
2 Eggs
1 Stick unsalted butter, at room temperature
1 Teaspoon vanilla
3/4 Cup pumpkin puree
2 Cups all purpose flour
1 Teaspoon cinnamon
2 Teaspoons baking powder
1/2 Teaspoon salt
1 Cup chocolate chips, divided

Add the sugar and eggs to a large mixing bowl and beat together using a stand or hand mixer.  Beat in the butter then add the vanilla and pumpkin puree and continue beating until everything is well mixed.  In a separate bowl, sift together the flour, cinnamon, baking powder and salt.  Slowly mix the dry ingredients into the wet batter.  Fold in 3/4 cup of the chocolate chips.  Butter and flour a loaf pan (I also placed a sheet of parchment paper in there for easy removal) and pour in the batter.  Bake in a pre-heated 350 degree oven for approximately 1 hour or until a cake tester comes out clean.  Allow to cool slightly and top with the remaining 1/4 cup of the chocolate chips.  Makes approximately 10 servings.