One 9×5 loaf or 12 muffins.
Set oven at 350 degrees.
Bake bread for 1 hour, muffins for about 20 minutes.
Dry ingredients: whisk to combine.
- 1 ¾ C flour ½ t ginger
- 1 t baking powder ¼ t cloves
- 1 t baking soda ½ t salt
- 1 t cinnamon
- Mixer bowl: cream
- 1 stick soft butter 1 C canned pumpkin
- 1 ¼ C sugar 1 t vanilla
- 3 eggs, beat after each one
Add dry to batter and mix until combined. Melt 4 ounces of dark chocolate chips in microwave. Butter or spray either loaf pan, or muffin pan. Add batter and spoon chocolate on top and swirl in with a toothpick. Bake as directed, cool on rack. Freezes well.
