Chocolate Chip Pumpkin Bread

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 75 minutes

Yield: 1 loaf

Ingredients:

Topping:

• 3 tablespoons sugar

• 1/2 teaspoon ground cinnamon

• mini chocolate chips for sprinkling on top

Bread:

• 2 cups all-purpose flour

• 2 1/4 teaspoons baking powder

• 3/4 teaspoon kosher salt

• 1/2 teaspoon ground cinnamon

• 1 cup pumpkin puree

• 1 1/4 cups granulated sugar

• 2 large eggs

• 1/2 cup milk

• 1/2 cup melted unsalted butter

• 2 teaspoons vanilla extract

• 1/2 cup mini chocolate chips

Instructions:

1. Preheat the over to 350°F. Grease a 9 x 5 inch loaf pan and set aside.

2. Mix the topping.

3. Whisk 3 tablespoons of sugar and 1/2 teaspoon cinnamon together in a small bowl; set aside.

4. Mix the bread ingredients. Combine the flour, baking powder, kosher salt, and cinnamon in a large mixing bowl.

5. Make the batter. In a separate, medium-sized bowl, whisk together the pumpkin, sugar, eggs, milk, melted butter, and vanilla extract until combined. Pour the pumpkin mixture into the flour mixture and fold to combine. Fold in the mini chocolate chips.

6. Transfer the batter into the loaf pan. Tap the pan on the counter a few times to remove air bubbles. Smooth the top with a spatula. Sprinkle with cinnamon sugar and the rest of the mini chocolate chips.

7. Bake the bread. Bake for 50-60 minutes, or until a toothpick comes out of the center clean. Cool in the pan on a cooling rack for 20 minutes before removing. Wrap up the left overs and store on the counter. The bread will keep for several days.