1 cup canned pumpkin puree (NOT pumpkin pie filling) OR ½ cup canned pumpkin puree PLUS ½ cup spiced pumpkin butter
⅔ cup PLUS 2 tablespoons mini-chocolate chips
1 teaspoon sugar
Method
Preheat oven to 350 and spray the bottom of a 8x4 loaf pan with non-stick cooking spray.
In a medium bowl, sift together flour, baking soda, salt, and pumpkin pie spice. Set aside.
In the bowl of a stand mixer, beat together both sugars and butter until light and creamy. Add in eggs, 1 at a time, mixing well after each addition. Beat in water and pumpkin/pumpkin butter on low speed.
Add in flour mixture and beat on low until mixture is just combined. Stir in ⅔ cup mini chocolate chips. Spoon batter into loaf pan. Sprinkle the top with remaining mini chocolate chips and 1 teaspoon sugar.
Bake 65 to 75 minutes, or until a toothpick inserted in the center comes out clear. Allow to cool in pan for 10 minutes. Remove from pan and allow to cool completely on a baking rack.