Welcome Fall with NibMor's Chocolate Chip Pumpkin Bread
September 19, 2017
Fall is here! Bring out the pumpkins! Here's a special Fall recipe you could make your family and friends, delicious, easy to make, chocolate chip pumpkin bread using Nibmor's very own cacao nibs dark chocolate bar!
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1/2 cup packed light or dark brown sugar
1 and 1/2 cups pumpkin puree (canned or fresh)
1/2 cup vegetable oil, canola oil, or melted coconut oil
1/4 cup milk
2/3 cup Nibmor dark chocolate
Adjust the oven rack to the lower third position and preheat the oven to 350F degrees.
Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
Grab 2 bowls! In first bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined.
In another bowl, whisk the eggs, granulated sugar, and brown sugar together until combined.
Whisk in the pumpkin, oil, and milk.
Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix.
Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan.
Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown.
The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Enjoy! :)