This chocolate chip pumpkin bread is more of a cake than a bread but a sure hit with the holiday gatherings!
Preheat the oven to 350 degrees F (175 degrees C). Butter two 7x3-inch loaf pans.
Mix flour, sugar, baking soda, cinnamon, salt, nutmeg, and ginger together in a large bowl.
Mix pumpkin puree, melted butter, eggs, and vanilla extract together in a separate bowl. Stir into flour mixture; mix well to combine. Fold in chocolate chips. Divide batter between the prepared pans.
Bake in the preheated oven until a toothpick inserted into the centers of the loaves comes out clean, about 1 hour and 20 minutes.
Per Serving: 414 calories; protein 5.7g; carbohydrates 61.4g; fat 17.5g; cholesterol 72.1mg; sodium 521.3mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . 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 work it night before , then clear it off the next day.