Pumpkin and chocolate bread

Fresh grated ginger mixed directly into the batter makes this fluffy and moist pumpkin bread really special and spicy! The warm, dark chocolate chips keep it sweet.


300g of flour 00
1 Teaspoon. baking powder
1/2 tsp. bicarbonate
1 1/2 tsp. spice mix
1/2 tsp. salt
100g of melted butter
1 pkt Pumpkin slice Sapori del Mio Orto
50g of granulated sugar
50g of cane sugar
2 large eggs
2 tablespoons of milk
2 teaspoons of freshly grated ginger
1 teaspoon of pure vanilla extract
100g of dark chocolate chips

Bake the sliced pumpkin in the oven at 180 ° C about 30 minutes.
Lightly grease the pan with cooking spray. Line with baking paper. In a large bowl, combine the flour, baking powder, baking soda, spice mix, and salt together.
Transfer the melted butter to a large bowl and blend the cooled pumpkin and sugars. Beat in the eggs, milk, ginger and vanilla. Add the flour mixture and mix; add 1/2 cup of chocolate chips.
Transfer the mixture to the prepared pan, sprinkle the remaining 2 tablespoons of chocolate chips and cook until a wooden toothpick inserted in the center comes out clean, 35 to 40 minutes.
Transfer the pan to a wire rack and allow to cool for 10 minutes, then transfer the bread to the wire rack to cool completely.