@twobeachesbaking: If you can’t find your husband, he might be in the kitchen eating (or baking) Pumpkin Chocolate Chip Bread! We don’t love pumpkin EVERYTHING but we do love pumpkin bread! Especially with chocolate chips. My Iowa grandma’s pumpkin bread was always my favorite but this recipe from @smitten kitchen now reigns supreme. It’s tall, it’s moist, it’s got crispy cracks and edges, is full of chocolate (personal choice) and covered with a dusting of crispy sugar. Great for a sweet treat and a welcome addition to the holiday table. Pumpkin Chocolate Chip Bread 1, 15-ounce can (1 3/4 cups) pumpkin puree 1/2 cup (120 ml) vegetable oil or melted butter (115 grams) 3 large eggs 1 2/3 (330 grams) cups granulated sugar 1 1/2 teaspoons baking powder 3/4 teaspoon each baking soda, fine salt, cinnamon Heaped 1/4 teaspoon each fresh grated nutmeg and ground ginger Two pinches of ground cloves 2 1/4 cups (295 grams) all-purpose flour 1 cup (or more!) chocolate chips (optional) 1 tablespoon (12 grams) granulated sugar 1 teaspoon ground cinnamon Heat oven to 350F. Butter or spray a 6-cup loaf pan. In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Stir in chocolate chips. Scrape into prepared pan and smooth the top. In a small bowl or measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter. Bake bread for 65-75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once for even coloring. Leave it in the pan and let it cool completely before removing. #twobeachesbaking #durhamfood #keywestfood #pumpkinbread

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