In the Kitchen ~ Chocolate Chip Pumpkin Bread

 It was quite a productive day yesterday in the Blue House Kitchen.  A tasty Shepherds Pie for Dinner, a crusty loaf of bread, and a Chocolate Chip Pumpkin Bread. 

Ive never made it before...but it turned out lovely.. and MrD thought it really good. And thats all that matters

Chocolate Chip Pumpkin Bread

3/4 cup Libbys 100% Pure Pumpkin puree
4 large, very ripe bananas
3/4 cup light brown sugar, firmly packed
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 egg
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups dark chocolate chip

• Preheat your oven to 350 degrees 
• Spray a 9×5 inch loaf pan with nonstick cooking spray.
• In a large bowl, mash the bananas, pumpkin puree and egg together until creamy 
• Beat in the sugars and vanilla. 
• Set aside.
• In a separate bowl, combine the flour, salt, cinnamon, baking soda and baking powder 
• Whisk to mix them. If you have a sifter, you can use a sifter for this step.
• Add the dry ingredients to your banana mash 
• Beat on low speed for about a minute.  Don’t over beat! 
• Stir in the chocolate chips if you are using them 
• Bake at 350 degrees for 50-60 minutes. 
• Use a wooden skewer as a toothpick to check the doneness.