Pumpkin Chocolate Chip Bread

   I tried to make some paleo pumpkin cookies, and man they sucked! No, seriously, I literally gave the whole batch to our chickens. They enjoyed them, but they have pretty low standards, I mean, they eat bugs for goodness sake. Anywho......
   I still had pumpkin puree left over, and we had guests coming over and thought, "hey, maybe I'll make some pumpkin pancakes or muffins, or bread for breakfast for our guests...", but my indecisive mind couldn't settle on anything. 
   So, as I often do, I turned to my council of beautiful minds (um, my 4 and 5 year olds), and asked them what to do. 5 year old Abby said, "well, can we make something with pumpkin...but also chocolate chips?" (because when you're 5 everything should include chocolate...wait, I still feel that way, and I am no longer 5 years old....I digress. I'm sorry).
   So, since her only requirement was chocolate, and I wanted something I could make ahead for breakfast for our guests, but also something that didn't require too much scooping (feeling lazy!), we settled on the loaf!
   It turned out super-duper, and we all thoroughly enjoyed it. I hope you get a chance to make this festive, autumn-y loaf! :)  

Pumpkin Chocolate Chip Bread

Ingredients:

• 1 and 3/4 cups flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 tsp ground nutmeg & 1/4 tsp ground cloves (or 1/2 tsp pumpkin pie spice or allspice)
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1 and 1/2 cups canned pumpkin puree 
• 1/2 cup melted butter
• 1/4 cup buttermilk (put 1 tbsp lemon juice into measuring cup, and fill to 1/4 cup with the milk. Allow to sit and curdle for a few minutes)
• 2/3 cup chocolate chips

Method:

1. Preheat the oven to 350F. Spray a 9x5 inch loaf pan with non-stick spray and line with parchment paper, leaving some "handles" hanging over the edge. Set aside
2. In a large bowl, whisk together the flour, baking soda, spices, and salt until merrily mixed. 
3. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until well combined. Then whisk in the pumpkin puree, melted butter, and buttermilk until incorporated. 
4. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. Do not over-mix, there may be some lumps but that's o.k.
5. Gently fold in the chocolate chips, then pour the batter into the prepared loaf pan. 
6. Bake for 60-65 minutes. Check the loaf half-way through baking and make sure the top isn't getting too brown. If it is getting too brown, loosely cover the top of the bread with aluminum foil. 
7. The bread is done when a toothpick inserted in the centre comes out clean with only a few small moist crumbs. Depending on your oven this may take more or less time than the 60-65 minutes mentioned above. Fear not, just check on the loaf every 5 minutes or so starting around the 55 minute mark.
8. Allow the bread to cool in the pan on a wire rack before removing and slicing. 

   This tasty loaf will stay fresh in an airtight container at room temperature for a few days, or in the refrigerator for up to a week. But seriously, who will have this just hanging around for a week?!? Bonkers. And if you think you will have it for a week (again...bonkers), share it!  :)   

   Well, to all those heading out tonight to collect enormous amounts of candy, best of luck to you! I am heading out (into the rain and flurries!) with my kiddies, and they are so, so, sooooo very excited! 
   I am not quite as excited, but their enthusiasm more than makes up for my lack of natural eagerness towards walking around in the rain. There is candy though, so....
   Oh, and, I will be in costume...dressed as a tired, wet, slightly grumpy Mom. Best costume ever! I actually already had it handy, so I just figured I should participate. :) 
   Well, world-wide-webers, I'm signing off, and I wish you a happy weekend!