aka best pumpkin bread in the world.
1.5 cups of flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
2 eggs room temp (if you forget to set them out, place them in warm water for about 5 mins or less)
1 cup sugar
1 cup pumpkin
3/4 cups of softened, good ol' cloudy butter (or sunflower oil)
3/4 cups of semi sweet chocolate chips (or any chocolate of your liking... ain't too picky)
preheat that oven to 350
butter up a loaf pan with some softened butter, slather as much as you'd like. i used a lot. because i love butter.
shake a little flour into the pan, shake out the excess
go ahead and mix the flour, salt, baking soda, and cinnamon together with a whisk (or a fork, whatever)
in another bowl, beat the eggs, sugar, pumpkin' and melted butter (make sure its still cloudy NOT clumpy or transparent/too hot or it will curdle your eggs, which is not what we are going for here...) (or sunflower oil).
add the wet mixture to your dry mixture and mix...but juuuuust enough to where the batter is not clumpy. do not over mix! this will make your texture too dense and not fluffy!
favorite part: fold in your chocolate, juuuuust enough to where they are evenly dispersed. then put the yumminess in the loaf pan, place in oven for about 60 to 70 mins (you know your oven better than i do)
remove. check with a toothpick or something to see if its done in the middle. you should see a REALLY beautiful "crack" or twoish (i had a few) on the top of the loaf and it shouldn't look ...wet... obviously..
cool for 10 minutes. SUPER important. or it'll crumble all over the place... bad. but hey, if thats your kind of thing, you may need a fork, still tastes delicious.
recipe can easily be doubled. that means if you don't like wasting pumpkin or chocolate, doubled would probably use a whole bag of chocolate chips and a whole can of pumpkin puree. and two is always better than one ;)