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Pumpkin Chocolate Chip Bread

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Pumpkin Chocolate Chip Bread

October 2, 2016

Although the calendar might say autumn, it is not officially fall in my house until the first batch of Pumpkin Chocolate Chip Bread is made. These are divine. The yummy pumpkin flavor is highlighted with just the right amount of spices, and the chocolate chips are the added touch of sweetness that make this bread a perfect little fall treat.

I have made these for so many years now that it's hard to remember where the original recipe came from, but when I dig out the instructions each fall I know just what I am looking for in my jumbled recipe holder. The ingredients, and very minimal directions, are jotted down on a yellowed sheet of paper that has been folded. Initially, I wrote it down in pencil, but throughout the years I have had to go over portions of it in pen to make it easier to decipher.

From my assortment of loaf pans, you can see that I have quite a collection. That works to my family and friends' advantage, because I often make these in a large batch* and pass them around for all to enjoy.

*I have one and a halved this batch; in one photo you will notice 3 eggs instead the of the 2 that the recipe calls for.

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Directions

1Preheat oven to 350 degrees

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2In a large mixing bowl, combine all of the dry ingredients.

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3In a separate smaller bowl, mix together the wet ingredients. Add wet ingredients to the dry and mix until combined.

pumpkin-ccb-wet-ingredients

4Stir 2 tablespoons flour into the chocolate chips. This will keep them from sinking to the bottom of the loaves. Fold chocolate chips into batter.

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5Choose your loaf pan! This recipe makes one large loaf, 2 medium, and an assorted number of smaller ones depending on your selection of pans. (Because I one and a halved this recipe, I used five 6"x3 3/4" pans.) Grease and flour your pan(s)

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6Bake in preheated oven. My small pans baked for 35-40 minutes. A large loaf pan will bake approximately 1 hour 15 minutes. Loaf is finished when toothpick inserted in center comes out clean.

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7Let cool on wire rack. Package a few and make deliveries to friends and family.......or store in the freezer.

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8Serve. This is so good while it's still a little warm but still tastes wonderful the next day (if it lasts).

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Ingredients

Dry ingredients

1 1/2 cup all-purpose flour

1 1/2 cup sugar

1 tsp baking soda

3/4 tsp salt

1/2 tsp each cinnamon, nutmeg and cloves

1/4 tsp baking powder

Wet ingredients

1/2 cup vegetable oil

1/2 cup water

1 cup canned pumpkin

2 eggs

6 oz. chocolate chips

2 tbsp flour

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