Chocolate Chip Pumpkin Cake Bread
A spiced pumpkin cake-bread studded with chocolate chips, started in the bread machine and finished in the oven.
Ingredients
| 2 | large eggs | |
| 2 tbsp | 30 ml | unsweetened almond milk or regular milk |
| 1 3/4 cup | 420 ml | pumpkin purƩe (one 15-ounce can) |
| 3 tbsp | 45 ml | unsalted butter, softened |
| 1/2 cup | 120 ml | packed organic dark or light brown sugar |
| 1 3/4 cup | 420 ml | all-purpose or gluten-free flour |
| 1 tsp | 5 ml | baking soda |
| 1 tsp | 5 ml | baking powder |
| 2 tsp | 10 ml | pumpkin pie spice |
| 1/4 tsp | 1.3 ml | sea salt |
| 1 cup | 240 ml | semisweet chocolate chips or mini-semisweet chocolate chips (add towards the end of the kneading cycle or when the machine beeps; dust with flour if using a fruit and nut hopper) |
Instructions
The chocolate chips should be added towards the end of the mixing/kneading cycle so they don't get crushed during the mixing cycle. You could use a fruit and nut hopper if your machine has one to add this at the right time if you're finishing in the machine, or simply fold them into the batter before you put it in the bread pan and the oven.
DIRECTIONS:
- Add all of the ingredients to the bread pan in the order indicated and either set the gluten-free or wheat bread course if you want to finish the loaf in the bread machine, or select the pizza dough course or the batter bread course if your machine has one.
- Preheat your oven to 350Ā° F./175Ā° C.
- Pour the batter into a greased bread pan and bake at 350Ā° F./175Ā° C. for 40 minutes or until a wooden skewer or toothpick comes out clean and dry from the center.
- Let the bread rest on a rack for about 10 minutes and slice and serve. An optional topping when serving is sour cream and a mint leaf.