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Let them eat bread! This delicious Chocolate Chip Pumpkin Bread will be enjoyed by all when it's served at a tailgate party, afternoon tea or midnight snack. It has a good texture that is somewhere between bread and cake. It has great flavor with all the spices and vanilla and chocolate in it. In fact, after this bread, they may not want cake again. Enjoy!  

Chef Linda Weiss
Photo by Robert Shober


3 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
10 tablespoons unsalted butter
2/3 cup firmly packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon good vanilla extract
16 ounces (by weight) cooked pureed pumpkin (If using canned, don't use pie pumpkin, use packed pumpkin.)
1 cup semi-sweet chocolate chips

Preheat oven to 350. Butter and flour a 10-inch tube pan or Bundt pan.

Into a bowl, sift the flour, baking powder, salt, cinnamon, nutmeg, ginger and cloves.

In the bowl of an electric mixer set at medium speed, cream the butter. Gradually add the white and brown sugars.

Add the eggs one at a time. Mix well after each egg.

Add the vanilla.

Add the flour gradually, while the mixer is running on low speed. When the mixture is thoroughly combined, remove the beater and fold in the chocolate chips with a spatula.

Pour batter into the cake pan. Bake for approximately 50 minutes, or until a cake tester comes out clean. Cool in pan for about 10 minutes. Turn out onto a plate.

Visit Chef Linda at her website:
and her blog:

Linda's first book, Memories From Home: Cooking with Family & Friends is available at or at her website.

All articles are copyrighted and remain the property of the author.

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