Pumpkin Chocolate Chip Bread

Preheat the oven to 350 F and butter and flour a standard size (roughly 9×5) loaf pan. You can also line the pan with parchment paper, if desired, for easy removal.

Add the sugar and eggs to a large mixing bowl and beat together using a stand or hand mixer. Beat in the butter then add the vanilla and pumpkin puree and continue beating until everything is well mixed.

In a separate bowl, sift together the flour, cinnamon, baking powder and salt. Slowly mix the dry ingredients into the wet batter until combined. Fold in 3/4 cup of the chocolate chips.

Pour the batter into the prepared pan and bake for approximately 1 hour or until a cake tester inserted in the center of the loaf comes out clean.

Remove pan from oven and set on a rack. Allow bread to cool slightly and top with the remaining 1/4 cup of the chocolate chips.