This bread is wonderfully moist and very tasty.
To me, it’s more of a dessert than a bread – but feel free to enjoy this snack any time of the day. 🙂
Pumpkin Chocolate Chip Quick Bread
1 3/4 cups all-purpose flour
1 cup Libby’s 100% Pure Pumpkin
3/4 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup Lucerne Best of the Egg, Egg Beaters or other egg substitute (or 2 large eggs)
2 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cup chocolate chips
Preheat oven to 350 degrees. Grease a 9×5 loaf pan.
Combine flour, pumpkin, brown sugar, butter, egg substitute, pumpkin pie spice, baking soda, salt and baking powder in large mixing bowl. Beat at medium speed for 1 to 2 minutes until well mixed. Stir chocolate chips into batter. Spoon batter into prepared pan.
Bake for 45 to 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove to wire rack and cool completely.
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