Pumpkin Chocolate Chip Loaf

Name: Pumpkin Chocolate Chip Loaf
Yield: Yield: 2 (9-By-5-By-3-Inch) Loaves
Cuisine: United States
Ingredients: 1 teaspoon pure vanilla extract; ½ teaspoon ground allspice; 4 large eggs; 2 teaspoons baking soda; 3 cups sugar; 2 teaspoons salt; 1¾ cups (one 15-ounce can) pumpkin puree; ½ teaspoon ground ginger (optional); ½ teaspoon freshly grated nutmeg; 3¼ cups all-purpose flour; 1½ cups (12 ounces) semisweet chocolate chips; 1 cup vegetable oil; 2 teaspoons cinnamon

Preparation info

Yield:
2
( 9-By-5-By-3 Inch ) Loaves

Difficulty
Easy

Appears in

Baked

By Matt Lewis and Renato Poliafito

Published 2008

About

Our Pumpkin Chocolate Chip Loaf Recipe Came to our Bakery via Matt’s Mother, Gail. She was neither a cook nor a baker nor a kitchen hobbyist (she preferred ordering in), but she enjoyed making this quickbread, as it is extremely easy and the results are impressive. The loaf is incomparably moist, and the pumpkin and chocolate chips pair well together for the perfect accompaniment to a hot cup of coffee or tea.

Ingredients

Americas
United States
Vegetarian
Breakfast

Ingredients

Method