CHOCOLATE CHIP PUMPKIN BREAD

I have a confession (and it’s not even Thursday yet), I don’t like pumpkin drinks or food. Gasps. I have just never been able to get on the pumpkin train and, to be honest, it has always made me feel a little bit left out around this time of year. Everyone is enjoying their festive pumpkin drinks and treats and I am over here with my plain water and basic snacks. It is so lame.

A few weeks ago, I was browsing the interweb for recipe ideas for a work bake sale. I stumbled on a recipe for pumpkin bread and gave it a whirl. Guys, I am proud to say that I have found something with pumpkin that I love! Woop Woop!

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Recipe from A Taste of Home

INGREDIENTS

  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 2 cups sugar
  • 2 cups canned pumpkin
  • 1-1/2 cups canola oil
  • 1-1/2 cups semisweet chocolate chips (it says 1 1/2 but lets be real, more chocolate chips = better so go on with your bad self and toss more in the mix.)

DIRECTIONS

  • In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
  • Pour into two greased 8×4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Eat & Enjoy!

– Stephanie

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