Chocolate Chip Pumpkin Bread

I know, I know, more pumpkin...but I had one last can hanging out in my pantry, and while browsing Cate's blog I saw this recipe so I decided to make one last thing! I have never made any other pumpkin bread besides my regular one, so I was excited to try a different version, especially since it included chocolate chips!

This recipe only uses 1 cup of pumpkin, but I doubled everything to use the whole can and ended up with two loaves. I brought one to Brooke for hosting the get-together, and Chuck and I are hoarding the other one because we love it so much!

The only change I made was to bring the pumpkin pie spice down to 1 teaspoon per loaf. I needed to bake it a few minutes longer than it called for - just keep testing it until the toothpick comes out clean!

Chocolate Chip Pumpkin Bread

from Fresh from Cate's Kitchen

Makes one loaf

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon pumpkin pie spice (I used 1 teaspoon)
1/3 cup milk
1/2 teaspoon vanilla
6 tablespoons butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs
1 cup canned pumpkin
1 cup semisweet chocolate chips

Preheat the oven to 350 F. Grease a 9 x 5 loaf pan.

Sift together flour, baking soda, baking powder, salt, and pumpkin pie spice.

In the bowl of a stand mixer, beat the butter with the sugars until fluffy. Beat in the eggs, one at a time, then mix in the pumpkin.

Stir together the milk and vanilla in a small bowl. Add the flour mixture to the butter mixture in three parts, alternating with milk.

Fold in the chocolate chips, then pour into the loaf pan and bake for about 5o minutes, or until a toothpick inserted in the center comes out clean.