Easy Pumpkin Chocolate Chip Bread
A great fall treat! For a different twist, try adding 1 cup fresh cranberries instead of chocolate chips.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
Step: 2
Stir flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl.
Step: 3
Whisk pumpkin, butter, and eggs together in a separate bowl. Stir in chocolate chips. Fold pumpkin mixture into flour mixture. Pour pumpkin batter into prepared loaf pan.
Step: 4
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 1 hour.
NUTRITION FACT
Per Serving: 338 calories; protein 4.4g; carbohydrates 49.2g; fat 15.4g; cholesterol 57.1mg; sodium 335.3mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.
