masking & unveiling

This yumminess has become an Adkins family October tradition. And don't let the word "bread" in the title fool you: this is cake. Someone kindly called it bread so that you and I can have a slice for breakfast and feel like we are doing something good for ourselves. Which, in so many ways, WE ARE.

This whole recipe thing makes me feel so very pastor's wife-y. I can hardly stand myself.

Pumpkin Chocolate Chip Bread

1 3/4 c All-purpose flour
1 1/2 t pumpkin pie spice
1 t baking soda
1 t baking powder
3/4 t salt
1/2 c (1 stick) unsalted butter, room temperature
1 1/4 c sugar
3 large eggs
1 c canned pumpkin
1 t vanilla extract
1/3 c milk
3/4 c mini semisweet chocolate chips

Preheat oven to 350º. Butter and flour a 9-inch loaf pan. Combine first five ingredients in a medium bowl. Using a mixer, beat butter in another, large bowl until smooth. Gradually beat in sugar, then eggs one at a time. Beat in pumpkin and vanilla. Add dry ingredients slowly, alternating with milk. Stir in chocolate chips, and transfer batter to pan.

Bake bread until tester inserted in center comes out clean, about 55 minutes. Cool in pan for 15 minutes, then remove to cool completely. Or until you can no longer resist eating some.