High Altitude Pumpkin Bread with Chocolate Chips
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
High Altitude Pumpkin Bread is moist and flavorful, thanks to pureed pumpkin and warming spices, while the chocolate chips add an indulgent richness that’s simply irresistible
Yield: 2 loaves
Equipment
- 2 bread pans
- 2 mixing bowls
Ingredients
- 15 ounce pumpkin puree
- 1 ½ cup white sugar
- ½ cup brown sugar
- 1 cup butter melted
- 3 large eggs
- ¾ cup milk
- 2 tsp vanilla extract
- 4 cup all purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp cloves
- 1 ½ cup chocolate chips semi-sweet or dark
Instructions
- Preheat oven to 350°F and grease or add parchment paper to 2 bread pans
- Mix together dry ingredients in 1 bowl and mix together wet ingredients in another bowl.
- Add the dry ingredients to the wet ingredients and mix until the mixture is smooth. Add 1 1/4 cup of chocolate chips to the mixture.
- Pour equal amounts of the bread batter into each prepared bread pan. Sprinkle last 1/4 cup of chocolate chips on top.
- Bake at 350°F for 60-70 minutes. Check the doneness by sticking a tooth pick or knife into the center of the bread, it should come out clean.
- Allow the bread to cool for 10 minutes on a cooling rack and then remove the bread from the pan. Enjoy the bread while warm for the most delicious experience.
Notes
How to store pumpkin bread:
Let the bread cool completely then place in an airtight container or resealable plastic bag for up to 5 days.
Optional Ingredients:
Chocolate chips, nuts, dried fruit, or pain with no streusel topping