Chocolate Chip Pumpkin Bread

If you read our Fall 2015 To Do List, then you would know that “make chocolate chip pumpkin bread from scratch” made the list. Quite frankly, it should have been higher than #6 on the list because I have been dying to do just that since I even began to think about fall this year.

Well, I finally did it! And you guys, it is amazing – I’m not even kidding, I am obsessed with this bread. I found this recipe online and once I took a bite of the finished product, I knew that I had an obligation to share it with you.

Now let me warn you – it seems that this recipe makes more than just two loafs of bread, seeing as how the first time out I doubled the recipe, it barely fit in my bowl and I ended up with a mountain of chocolate chip pumpkin bread. (Good thing my family loved it, huh?)


Ingredients:

  • 3 cups of all-purpose flour
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of salt
  • 1 teaspoon of baking soda
  • 4 eggs
  • 2 cups of sugar
  • 2 cups of canned pumpkin
  • 1 1/2 cups of canola oil
  • 1 1/2 cups of semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350 degrees
  2. Add the flour, cinnamon, salt, and baking soda into a bowl and give them a quick mix
  3. Add the eggs, sugar, canned pumpkin, and canola oil into a larger bowl, and mix them together well (I found it best to use a standing mixer or electric hand mixer)
  4. Slowly add your dry ingredients into your wet ingredients a little at a time, mixing as you go until the entire mixture is moist
  5. Add in the chocolate chips, folding them into the mixture
  6. Spray the loaf pan with baking spray, making sure to coat the corners and sides of the pan to keep the bread from sticking
  7. Fill up your loaf pan about halfway full with your mixture
  8. Bake in the oven for about 60-70 minutes

Some personal helpful hints from me (not included in the original recipe):

  • Add an extra dash or two of cinnamon – my aunt taught me that when it comes to recipes that involve pumpkin, it never hurts to add a little extra cinnamon.
  • If your bread starts to crisp up on top a little too fast, put foil over the top. Your bread will cook through without having a burnt top.
  • Check the bread once after 25 minutes, and then continue to check every 5-10 minutes. Depending on the size of your loaf pan and how hot your oven runs, your bread could be finished in less or more time than the recipe calls for.

And then of course, I decided to take some of the many loafs I produced, and make them look pretty.

Let me know what you think if you try this recipe!

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