Spiced Pumpkin Chocolate Chip Loaf
"[Photograph: Alexandra Penfold] This quick and easy breakfast bread takes the essence of pumpkin pie and infuses it with chocolate chips. The loaf is tender and sweet without being overly so. It's sturdy and freezes well. About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
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2 cups all purpose flour
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1 teaspoon baking soda
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1 teaspoon cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground clove
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1/4 teaspoon ground all spice
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1/4 teaspoon salt
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8 tablespoons unsalted butter
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1/2 cup (3 1/2 ounces) sugar
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3/4 cup (6 ounces) dark brown sugar
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2 large eggs
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1/4 cup whole milk
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2 teaspoons vanilla
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1 cup pumpkin puree
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12 ounces chocolate chips
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Nonstick cooking spray
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