Chocolate Chunk Pumpkin Bread
Makes 18 1/2 inch slices • From the kitchen of Kayla Bennett
Ingredients
2 cups flour
2 tsp baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
1 cup fresh pumpkin, cooked and mashed
1 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1/2 cup milk
1/4 cup vegetable oil
6 squares semi-sweet baking chocolate, coarsely chopped
Directions
Preheat oven at 350,
Grease a 9x5 inch loaf pan.
Mix flour baking powder, baking soda, salt and spices in small bowl, blend well; set aside.
Beat eggs, pumpkin, sugars, milk, and oil in large bowl, with wire whisk until well blended.
Add dry ingredients: stir until moist, stir in chopped chocolate.
Pour in batter into prepared pan.
Bake 55 - 60 minutes, or until tooth pick comes out clean, cool for 10 minutes.
Take out of pan, cool on rack, cut into 18 (1/2 inch thick) slices. Serve.
