Would you believe I had NEVER made pumpkin bread before? It’s true. Not one time. Until the last month, and I’ve made it four times! I’m usually not a huge fan of pumpkin (pumpkin pie, no thanks!), so I’ve just not thought I would like it. Then my kids starting asking me about it, and so I decided to give it a try. Oh my goodness….it is SO yummy! I don’t know why I ever waited so long!
We headed up to the Adirondack Mountains this weekend for a little fall getaway, and it was just what our family needed. We’ve had such hectic schedules over the last few months that it was wonderful to unplug and just spend time together. You would not believe the stunning beauty of the mountains and trees–I really felt like I was in heaven. Our cottage was on the lake, and with no tv or internet, we read, played games, kayaked, canoed, hiked, and just relaxed. It was perfection.
I brought up a couple of loaves of this Pumpkin Chocolate Chip Bread for breakfast. I managed to sneak one of the loaves outside to the deck to snap a few pictures before it was devoured, but they were all banging at the door. It’s that yummy, and that popular!
I love the pumpkin and chocolate together, and the bread is the perfect consistency. And best of all, you can whip it up in a few minutes, and this recipe makes two loaves–one to keep, and to give away if you want to!
A little trick with the chocolate chips—mix them with a bit of flour (I have this in the recipe too) before adding them to the batter–this helps them not sink to the bottom while baking!
P.S. Even though I love cinnamon, I don’t like it in breads, so it’s not in this recipe. If you do, you can use 2 tsp. cinnamon or pumpkin pie spice.
- 3 c. flour
- 1 tsp. salt
- 1 tsp. baking soda
- 4 eggs
- 2 c. sugar
- 2 c. canned pumpkin
- 1½ c. vegetable oil
- optional: 2 tsp cinnamon or pumpkin pie spice
- 12 oz. chocolate chips (1 bag)
- 1 T. flour
- Preheat the oven to 350 degrees. Spray two 8x4 inch loaf pans with cooking spray, then coat with sugar.
- In a large bowl, mix the flour, salt, and baking soda, then set it aside. In another bowl, combine the eggs, sugar, pumpkin, and oil, and use a whisk to mix well. Pour the pumpkin mixture into the flour mixture, and stir only until moistened.
- In a medium-sized bowl, add the 1 T. of flour and bag of chocolate chips. Lightly coat the chocolate chips with the flour. This helps to keep the chocolate chips throughout the batter evenly while it's baking. Add the chocolate chips to the batter, and fold in.
- Pour the batter evenly into the loaf pans, and bake for 60-70 minutes or until the center is done, and a toothpick comes out clean.
Bake it in mini loaf pans and give as gifts…I’ve got a super cute printable tag you can use!