Pumpkin chocolate chip bread

Pumpkin bread!

It was a perfect morning for baking, especially something pumpkin-y. I tried to use the baking attachment on my Ninja, but since the recipe made two loaves, the bowl of the food processor only had the capacity for the wet ingredients. It made quick work of mixing those up, and then I mixed the wet and dry ingredients the old-fashioned way.

I only have one loaf pan so I made one loaf of bread and 12 muffins. For the bread, it was hard to tell when it was done. The edges looked a little overdone while the middle was still undercooked. My oven tends to run a little hot, so I was checking on it periodically and ended up pulling out at just around 60 minutes. I really hope it’s not overcooked because I’m giving it as a birthday gift. 

On a side note, my place smelled amazing for hours!

Ninja, pre-mixing

Pumpkin chocolate bread
Source: adapted from My Baking Addiction
Makes: 2 loaves or 24 muffins

Ingredients
1 (15-ounce) can pumpkin puree
4 eggs
3/4 cup canola oil
3/4 cup water
1 Tbsp vanilla extract
2 cups sugar
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp kosher salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1/2 tsp cloves
1 (12-ounce) bag semi-sweet chocolate chips

Directions

Ninja, post-mixing

1. Preheat oven to 350 degrees F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans or two 12-cup muffin pans.
2. In a large bowl, combine pumpkin, eggs, oil, water, vanilla, and sugar. Mix with electric mixer (or use stand mixer) until well blended.
3. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves.
4. Slowly add the dry ingredients into the pumpkin mixture and stir until just blended. Fold in chocolate chips.
5. Pour batter into the prepared pans and bake for 60-70 minutes (bread) or 17-20 minutes (muffins) or until a toothpick inserted in the center comes out clean.