SPICED CHOCOLATE CHIP PUMPKIN BREAD

Spiced Chocolate Chip Pumpkin Bread image

This chocolate chip pumpkin bread is wonderful during the fall season, or any time of year, really! It's packed full of spice so it's insanely flavorful. If you don't want that much spice, you can cut wherever you desire. This recipe is also easy to double so you can share an extra loaf with friends or family.

Provided by NEILA222

Time 1h35m

Yield 10

Number Of Ingredients 23

Ingredients

nonstick cooking spray
¼ cup milk
¼ teaspoon white vinegar
1 cup pumpkin puree
½ cup packed light brown sugar
¼ cup white sugar
¼ cup canola oil
1 large egg
3 tablespoons unsalted butter, melted
1 tablespoon orange juice
1 tablespoon molasses
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 pinch ground cloves
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup semisweet chocolate chips
¼ cup miniature semisweet chocolate chips

Steps:

Mix milk and vinegar together and let sit while you prepare the pan.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray.
Combine pumpkin puree, brown and white sugars, oil, egg, melted butter, orange juice, molasses, vanilla, pumpkin pie spice, cinnamon, ginger, nutmeg, and cloves in a large bowl. Add the milk-vinegar mixture and whisk to combine.
Stir in flour, baking powder, baking soda, and salt until just combined; do not overmix. Stir in 1 cup chocolate chips until combined. Turn batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into the corners and sides as necessary. Sprinkle with mini chocolate chips.
Bake in the preheated oven for 40 minutes. Tent the pan with a sheet of foil loosely draped over the top so the sides and top do not get overly brown before the center bakes through. Continue to bake until the top is domed and golden, the center is set, and a toothpick inserted in the center comes out clean, or with just a few moist crumbs (but no batter), 10 to 15 more minutes.
Remove from the oven and allow to cool in the pan for about 15 minutes. Turn loaf out onto a wire rack and cool completely, about 15 more minutes, before slicing and serving.

Nutrition Facts : Calories 342 calories, Carbohydrate 48.4 g, Cholesterol 28.2 mg, Fat 16.4 g, Fiber 2.8 g, Protein 4 g, SaturatedFat 6.7 g, Sodium 221.6 mg, Sugar 29.8 g