No-Yeast Pumpkin Bread with Chocolate Chips

Ingredients:

• 1 and 2/3 cups premium flour
• 3/4 cup sugar
• 0.5 tbsp. chocolate in mini granules
• 1 teaspoon ground cinnamon
• 1 teaspoon of baking soda
• 1/4 tsp baking powder
• 1/4 teaspoon sea salt
• 3/4 cup canned pumpkin puree
• 4 tbsp (55 g) melted unsalted butter
• 2 large eggs
• 1/4 cup milk
• 0.5 tsp vanilla extract
• Salted butter for serving

Preparation:

1. Preheat oven to 175°C. Line a 22cm loaf pan with parchment paper.
2. In a large bowl, combine the flour, sugar, chocolate chips, cinnamon, baking soda, baking powder, and salt. In another large bowl, combine the pumpkin puree, melted butter, eggs, milk, and vanilla. Gradually fold the pumpkin mixture into the flour mixture and gently fold with a spatula.
3. Pour the batter into the prepared pan and smooth the surface. Bake until a toothpick inserted into the center comes out clean, about 1 hour.
4. Let cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan, peel off the parchment, and slice. Serve the pumpkin bread with butter.