Wednesday, December 14, 2016

Chocolate Chip Pumpkin Bread

In case you did not know, pumpkin and I typically only get along on a savory basis. Sweet pumpkin and pumpkin dessert usually is not my favorite thing. This year my mom baked this pumpkin bread and I was very pleasantly surprised. I actually went back for seconds on a pumpkin desert, which is pretty much unheard of. This bread is very easy to make. It can also be frozen for a month or 2 if you don't want to use both loaves at once.

Recipe from Taste of Home

3 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1 1/2 cups canola oil
1 1/2 cups (6 ounces) semi sweet chocolate chips

Preheat your oven to 350F/176C. Grease and flour 2 8" x 4" loaf pans.

In a bowl combine the Flour, cinnamon, baking soda and salt. In another bowl beat together the eggs, sugar, pumpkin and oil. Gradually mix the egg mixture into the flour mixture until just combined. Fold in the chocolate chips.

Distribute the batter evenly among the 2 loaf pans. Bake for 60-70 minutes, until an inserted toothpick comes out clean.Allow to cool before removing the pumpkin breads from the loaf pans. Pin It Now!

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