Lake Champlain Best Pumpkin Chocolate Chip Bread
Autumn is the perfect time of year for baking! Be inspired by the changing leaves and pumpkins on every porch step. This Pumpkin Chocolate Chip Bread recipe makes the perfect Fall treat to pack in lunchboxes, serve for breakfast, or simply enjoy as an afternoon snack! For best results, store overnight before serving to allow the flavors and texture to develop.
Servings: 1 Loaf
Equipment
- Oven
- Large Bowl
- Wooden Spoon
- Rubber Spatula
- Loaf Pan (9x5)
- Cooling Rack
Ingredients
- 1 cup Pumpkin Puree
- 2 Large Eggs
- ½ cup Vegetable Oil
- 1⅓ cup Granulated Sugar
- ⅓ cup Water
- 1 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract
- 1¼ cups All-Purpose Flour
- 1 tsp Baking Soda
- ¼ tsp Baking Powder
- ½ tsp Nutmeg
- ¾ tsp Salt
- ¾ cup Lake Champlain Chocolates® 57% Spicy Aztec Dark Chocolate Bar
Instructions
- Preheat the oven to 350°F. Lightly grease and flour a 9x5 loaf pan.
- In a large bowl, beat together the pumpkin puree, eggs, oil, sugar, water, and 1 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract.
- Add the flour, baking soda, baking powder, nutmeg, and salt, stirring just to combine.
- Fold in chopped ¾ cup Lake Champlain Chocolates® 57% Spicy Aztec Dark Chocolate Bar, and pour into the prepared loaf pan.
- Bake for 50-60 minutes, or until a cake tester comes out clean.
- Cool on a rack for about 30 minutes, then tip out of the pan and cool completely on the rack. Wrap tightly and store in a cool, dry place.Enjoy!
Notes
