Chocolate Chip-Pumpkin Loaf

With all those rich chocolate chips set against a striking orange background, this kid favorite isn't just delicious, it's pretty too. For a healthier option, substitute raisins for the chocolate chips.

Please note: The overabundance of batter (see guest comments) could be caused by using too much pumpkin. The recipe requires 1 cup of plain canned pumpkin, not a full can (and not pumpkin pie filling).
Giving festive breads as gifts? Check out our Easy Wrapping Ideas.

Ingredients

1/2 cup unsalted butter
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 CUP canned pumpkin (not pumpkin pie filling)
1 3/4 cups flour
1 teaspoon baking soda

1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each: cinnamon, ground ginger, ground nutmeg
1/3 cup milk
3/4 cup chocolate chips or raisins
3/4 cup chopped walnuts or pecans

Instructions

Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat the oven to 350º.
Using an electric mixer on medium speed, cream the butter in a large bowl, gradually adding the sugar. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and pumpkin.
In a medium-size bowl, sift together the flour, baking soda, baking powder, salt, and spices.
With a wooden spoon, blend a third of the flour mixture into the butter mixture. Then add half the milk. Alternate additions of the remaining flour mixture and the milk, blending well after each addition. Fold in the chocolate chips and walnuts.
Scrape the batter into the prepared pan. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean (except for a little melted chocolate), about 50 to 60 minutes.
Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf from the pan and place it on the rack to finish cooling. Makes 10 servings.