The autumn weather is settling in, making it the perfect environment for some candles, a hot tea, and pumpkin chocolate chip bread!

Recipe Source

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 3/4 cup vegetable oil
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 1/4 cups semisweet chocolate chips divided use
• cooking spray

Instructions

1. Preheat the oven to 350 degrees F. Coat an 8″ x 4″ loaf pan with cooking spray and line the bottom with parchment paper.
2. Place the flour, pumpkin pie spice, salt, and baking soda in a large bowl; whisk to combine.
3. Add the sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract to the flour mixture. Stir until just combined.
4. Toss 1 cup of chocolate chips with 1 tablespoon flour. Stir the chocolate chips into the batter.
5. Pour the batter into the prepared pan. Sprinkle the remaining 1/4 cup chocolate chips over the top of the loaf.
6. Bake for 55-65 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool for 10 minutes, then run a thin knife along the sides of the pan to loosen the bread.
7. Let the bread cool in the pan, then invert, slice and serve.

This article originally appeared in the October 2021 edition of The Nazareth, Volume XCIIII, No. 1.