Pumpkin Chocolate Chip Bread

400 g flour
600 g sugar
4 t pumpkin pie spice
2 t baking soda
1/2 t baking powder

    (this is slightly too much leavening!)

    (homemade purée must have a little less acid than cans)

    (the chart below subtracts 1/4 t soda per loaf)

1 t salt

15 oz pumpkin purée
4 eggs, room temp
2/3 C water or ginger tea
2/3 C oil
2 C or 340 g chocolate chips

Preheat oven to 350.
Whisk together flour, sugar, spice, soda, powder, and salt.

Separately, mix pumpkin, eggs, water, and oil.

Fold wet ingredients into flour.
Fold in chocolate chips.
Line 2 loaf pans with parchment paper.
Bake for 60 mins, or until top cracks are dry.
Let cool, covered, before removing from pan.

Each loaf yields 23 muffins with a 3 T scoop of batter.

To make a full tray of 24, add another 1/4 C chocolate chips per loaf.

Bake at 350 for 12 mins, rotate, and bake another 6.

bulletproofmusician

1 loaf	2 loaves	3 loaves	4 loaves
200 g flour	400 g flour	600 g flour	800 g flour
300 g sugar	600 g sugar	900 g sugar	1200 g sugar
2 t spice	4 t spice	2 T spice	2 T 2 t spice
3/4 t baking soda	1 1/2 t baking soda	2 1/4 t baking soda	1 T baking soda
1/4 t b powder	1/2 t b powder	3/4 t b powder	1 t b powder
1/2 t salt	1 t salt	1 1/2 t salt	2 t salt
2 eggs	4 eggs	6 eggs	8 eggs
7.5 oz pumpkin	15 oz pumpkin	22.5 oz pumpkin	30 oz pumpkin
1/3 C water	2/3 C water	1 C water	1 1/3 C water
1/3 C oil	2/3 C oil	1 C oil	1 1/3 C oil
1 C choc chips	2 C choc chips	3 C choc chips	4 C choc chips