This bread is amazing! Moist, chocolatey, pumpkiny! YUM! This recipe is from one of my favorite cookbooks, The Food Nanny! The author is Liz Edmunds. She lives in Park City,UT and she is an excellent cook. I actually know her cousin and worked with her up at Rococos restaurant!
Her recipe called for semi-sweet chocolate chips, but I changed it up just a bit by using white chocolate and milk chocolate chips. I also decided that it needed more of them :) She calls for only half a cup. I used a full cup and it was great! You never can have too much chocolate, right?! This really is an easy and delicious bread to make over the Fall/Winter season.. it would be a great idea to give as a gift for neighbors, friends or family! They will bow down and kiss your feet once they taste it! It is DIVINE :) Hope you try it soon!
White & Milk Chocolate Chip Pumpkin Bread
1 cup canned pumpkin
2 eggs
1 1/2 cups sugar
1/2 cup canola oil
1 2/3 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp of each, ground cinnamon, ground cloves and ground nutmeg
1/4 tsp baking powder
1 cup of chocolate chips (white, milk chocolate or semi-sweet)
Preheat oven to 350 degrees. Grease and lightly flour a 9x5x3 inch loaf pan.
In a large bowl, whisk the pumpkin, sugar, eggs and oil until well mixed.
In another bowl, mix the flour, baking soda, salt, cinnamon, cloves, nutmeg and baking powder. Mix really well together, and then pour this mixture into the pumpkin mixture until combined, but DO NOT over mix. Then stir in the chocolate chips.
Scrape the batter into the greased loaf pan and bake for 52-55 minutes or until toothpick inserted into center comes out clean. Try not to overbake.. The bread should be moist! Cool in the pan for atleast 10 minutes, and then transfer onto a rack to cool completely.
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