Grated fresh ginger stirred right into the batter makes this plush, moist pumpkin bread recipe extra special — and spicy! The warm, melty chocolate chips keep it sweet.


1 3/4 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1 1/2 tsp. pumpkin pie spice

1/2 tsp. kosher salt

1/2 c. (1 stick) unsalted butter, melted

1 c. canned pure pumpkin

1/2 c. granulated sugar

1/4 c. packed brown sugar

2 large eggs

2 tbsp. milk

2 tsp. grated fresh ginger

1 tsp. pure vanilla extract

1/2 c. plus 2 tbsp. bittersweet chocolate chips

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Heat oven to 350°F. Lightly coat 81/2- by 4 1/2-in. loaf pan with cooking spray. Line with parchment, leaving an overhang on the two long sides; lightly coat paper.

In large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and salt.

Transfer melted butter to large bowl and whisk in pumpkin and sugars (this will help cool it down if it is still hot). Whisk in eggs, milk, ginger and vanilla. Add flour mixture and mix to combine; fold in 1/2 cup chocolate chips.

Transfer mixture to prepared pan, scatter remaining 2 Tbsp chips on top and bake until a wooden pick inserted into the center comes out clean, 45 to 55 minutes.

Transfer pan to wire rack and let cool 10 minutes before using parchment overhangs to transfer bread to rack to cool completely.

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