Cinnamon, ginger, vanilla, plus an added twist…chocolate chunks! This pumpkin quick bread satisfies all your cravings this fall. Tis the season!

Chocolate Chunk Pumpkin Quick Bread
Yield: 1, 9×5-inch quick bread; Serves 8

Nonstick cooking spray
1 cup pure pumpkin puree
1 1/4 cups granulated sugar
1/2 cup vegetable or canola oil
1/4 cup water
2 large eggs
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
Pinch of ground ginger
1/2 teaspoon Kosher salt
4 ounces roughly chopped semisweet chocolate

1) Preheat an oven to 350 degrees F and line a 9 by 5-inch loaf pan with parchment paper, leaving a 2-inch overhang on two sides. Spray with nonstick cooking spray; set aside.

2) In a large bowl, whisk together the pumpkin, 1/2 cup sugar, vegetable oil, water, eggs and vanilla extract until smooth. In another large bowl, whisk together the flour, remaining 3/4 cup sugar, baking powder, cinnamon, ginger and salt until combined. Fold the dry mixture into the wet mixture until just combined, then fold in the chocolate chunks until evenly dispersed throughout the batter.

3) Pour the batter into the prepared loaf pan. Bake until golden brown and a toothpick inserted in the center comes out clean, 60 to 70 minutes. Let the quick bread cool in the pan 30 minutes, then transfer to a wire rack to cool completely.