Pumpkin Chocolate Chip Bread

Ingredients:

• 1 1/2 cup of AP flour

• 1 1/2 tsp of cinnamon

• 1 tsp of ground ginger

• 1/2 tsp of ground nutmeg

• 1 tsp of kosher salt

• 1 tsp of baking soda

• 1/4 tsp of baking powder

• 6 tbsp of unsalted butter; room temperature

• 1/3 cup of milk

• 1/2 tsp of vanilla extract

• 1 1/3 cup of granulated sugar

• 2 large eggs

• 1 can of pumpkin puree

• 1/2 cup of chocolate chips (semi-sweet or dark chocolate chips)

Preheat your oven to 350F and line a loaf tin with parchment paper.

In a medium bowl, whisk together the flour, spices (cinnamon, ginger, nutmeg), salt, baking soda and baking powder and set aside.

In another, larger bowl, and using an electric mixer, cream together the butter, milk, vanilla and sugar until you have a thick paste. Gradually beat in the eggs one at a time. Turn your mixer to a low speed and mix in the pumpkin puree until well blended.

Slowly mix your dry ingredients into the wet mixture until everything is well combined.

When your batter is fully mixed, fold in your chocolate chips using a spatula.

Pour your batter into your prepared loaf tin and bake for about an hour. You will know your cake is done when you insert a toothpick into the cake and it comes out clean.