PUMPKIN CHOCOLATE CHIP BREAD

Filled with spices, this bread is a perfect post-run treat

By Megan Hetzel

Pumpkin blends with cinnamon, nutmeg and gooey chocolate in this moist dessert bread. A sweet finish after dinner, this bread holds its own beside its circular counterparts. Rich in antioxidants – this recipe uses a whole can of pumpkin – loaves of this bread are also great for homemade gifts.

PUMPKIN CHOCOLATE CHIP BREAD
What you’ll need:
1 cup margarine at room temperature
4 large eggs at room temperature
2 cups sugar
3 ½ cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon nutmeg
2 teaspoons cinnamon
½ teaspoon ground cloves
½ teaspoon ginger
1 ½ cups pumpkin (or one 425g can)
1 bag chocolate chips
Non-stick spray
2 loaf pans

How to make it:
1. Preheat the oven to 175 degrees Celsius.

2. In one bowl, combine the margarine, sugar and eggs in a large bowl – this is the “wet mixture.” A wooden spoon works best for this.

3. In another bowl, combine flour, baking soda, salt, nutmeg, cinnamon, cloves and ginger – this is the “dry mixture.”

4. Mix a third of the dry mixture in with the wet, then add a third of the can of pumpkin. Continue with another third of the dry and pumpkin until everything is combined into one bowl. Make sure everything is mixed well.

5. Stir in the chocolate chips.

6. Split mixture into 2 loaf pans sprayed with cooking spray.

7. Bake at 175 degrees Celsius for 70 minutes.

8. Remove from pans after about 10 minutes and let them cool for about half an hour before cutting slices to serve.