Pumpkin Chocolate Chip Bread

By srumbel

Pumpkin bread with chocolate chips and chocolate topping is a great way to enjoy the fall season. This delicious Pumpkin Chocolate Chip Bread is full of chocolate inside and on top. It is definitely the way to go when you kick off your pumpkin baking.

from insidebrucrewlife

Ingredients

• 3/4 cup sugar
• 3/4 cup brown sugar
• 1/2 cup oil
• 2 eggs
• 1 cup pumpkin
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 3/4 cups flour
• 1/3 cup milk
• 1 cup miniature chocolate chips
• 1/2 cup chocolate chips
• 1/4 cup white chocolate chips
• 1 1/2 teaspoons shortening

Preparation

Step 1

In a mixing bowl beat the sugars, oil, and eggs until creamy. Add the pumpkin and beat again. Sift together the baking soda, cinnamon, salt, nutmeg, and flour. Add to the pumpkin mixture alternately with the milk. Stir in the mini chocolate chips by hand.
Spread the batter in a greased 9x5 loaf pan. Bake at 350* for 60-70 minutes. Cool in the pan for 15 minutes, then flip out onto a wire rack to cool completely.
Place the chocolate chips and 1 teaspoon shortening in a microwave safe bowl. Heat for 30 seconds. Stir and heat again for 15-20 seconds. Set aside and repeat with the white chips and remaining shortening. Spoon the melted white chips into a plastic baggie with one tip cut off.
Spoon the melted chocolate chips on the top of the bread. Go to the edge, but be careful to not push the chocolate over. Immediately drizzle the white chocolate from side to side. Use a toothpick to draw lines from end to end. Work quickly before the chocolate sets up. Makes 1 loaf.