Moist and tender pumpkin chocolate chip bread packed with pure pumpkin puree, warm cinnamon, nutmeg, cloves, and gooey chocolate chips.

Scale

2 cups granulated sugar

1/2 cup butter, , softened

3 large eggs

2 teaspoons vanilla extract

15 ounces canned pumpkin

2 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 cup milk

12 ounce package chocolate chips

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1. Preheat oven to 350°F (175°C) and grease two 8×4-inch or 9×5-inch loaf pans.

2. Beat softened butter and granulated sugar in a large bowl until fluffy.

3. Beat in eggs one at a time, then mix in vanilla extract and canned pumpkin until smooth.

4. Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg in a separate bowl.

5. Alternate adding dry ingredients and milk to the wet pumpkin mixture, then fold in the chocolate chips.

6. Divide batter between pans, bake for 55 to 65 minutes until a toothpick comes out clean, and cool completely on a wire rack.

Recipe makes 2 loaves. Cool completely before slicing for clean cuts with melted chocolate.