Day 237 - Chocolate Chunk Pumpkin Bread

First off, I owe you an apology.
I've inundated you with pumpkin recipes and I have yet another one for you.
And,...
there may be yet another one.
But I'll give you a chance to breathe first.
Pictures aren't that great because I ran out of daylight.  I need to do something about that.
I think the solution is to bake in the morning even if it's dinner just so it can be photographed in the right light.

So here goes.
I adapted this from The Fannie Farmer Cookbook, Thirteenth Edition.

Chocolate Chunk Pumpkin Bread - makes one loaf
1 1/2 cups flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon allspice
1 cup canned pumpkin
1/2 cup butter, melted
2 eggs
1/4 cup milk
1 cup semi-sweet chocolate chunk chips

Preheat oven to 350ºF.
Generously butter a 9 X 5 X 3-inch loaf pan.
In a medium bowl, combine flour, salt, sugar, baking soda, cinnamon, nutmeg, and allspice.  Mix well.
In a large bowl, beat eggs.
Add pumpkin, butter, and milk.  Mix well.
Combine wet ingredients with the dry and mix, but just before completely combined.

Fold in chocolate chunks.
Pour batter into prepared loaf pan.

Bake for 50-60 minutes or until a cake tester or toothpick inserted in the middle comes out clean.
Remove bread from pan and cool on a wire rack.

LOOK at that CHOCOLATE!!!
YUMMMM!!!!!

I rate everything I bake on a scale of 1-4 with 4 being the best and this Chocolate Chunk Pumpkin Bread earned 3 1/2 rolling pins.
It was delicious.
I think I may actually like this better than banana bread because of the chocolate.  Although the chocolate could be added to the banana bread as well.
This is definitely our new Fall quick bread.  I'll be making this every year.

Enjoy the rest of your evening or sleep well.  I wish you pleasant dreams and...
I give you BIG baking hugs and muffins!!