Pumpkin Bread with Crystallized Ginger and Semi-Sweet Chocolate Chips

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6 Tablespoons melted butter
1 cup sugar
2 eggs
1 1/2 cups pumpkin (cooked and pureed) (I actually used an acorn squash.)
1/4 cup sour cream
1 cup whole wheat flour
1 cup white flour
1 teaspoon baking powder
1/2 cup semi-sweet chocolate chips
1/3 cup finely chopped crystallized ginger
1 teaspoon vanilla
1/2 teaspoon cinnamon (optional)
1/4 teaspoon cloves (optional)
  • preheat the oven to 350 degrees Fahrenheit 
  • combine melted butter, sugar, eggs, pumpkin and sour cream in a bowl and blend well
  • add the whole wheat flour, white flour, baking powder blend well
  • add the semi-sweet chocolate chips, crystallized ginger and vanilla mix in well
  • pour the batter into a greased bread pan (9" x 5")
  • bake 1 hour and 10 minutes up to 1 hour and 20 minutes.  If the top of your bread gets to brown you can set an aluminum foil tent over the bread pan. 
  • cool for 10 minutes, remove from pan and allow to cool completely (about 3 hours).  
I added the cinnamon and cloves as optional ingredients.  The next time I make this bread, which will hopefully be soon, I am going to include these.  Do let the loaf cool all the way. The flavor of the ginger is more pronounced after it cools. 

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