Kicking off the 2015 fall season with iconic Chocolate Chip Pumpkin Bread. The very best kind I’ve tried. Let’s fall into autumn together!
I’m pretty proud of myself this year. For holding off on fall baking until the unofficial start of the new season. Something that was beyond difficult for me last year and much easier this time around. The hot, hot temperatures and busyness of life towards the end of summer were definite contributors. I am so ready to bring on all things fall now. Though I am not looking forward to the cold days, I am excited for the beautiful colors, apple cider, cozy sweaters and lazy Sunday afternoons watching football… preferably while enjoying a slice or two of this delectable pumpkin bread.
This is my first pumpkin recipe this year since I never got around to posting it last year. I’ve held on to the recipe and knew all along that I would share it with you first thing come fall 2015. Well, here it is in all it’s scrumptious, pumpkiny, and warm goodness.
Aside from eating freshly baked pumpkin bread, which really can’t be beat, I am always giddy once the unbaked loaf goes into the oven. The anticipation of the way my house will smell in a matter of minutes is almost reason enough to whip up a loaf. And since it takes a good hour for the magic to happen in the oven, the aroma will fill nearly every room and linger. Forget spending your money on and lighting a candle, bake pumpkin bread instead ;).
Also, if you’re anything like me, you might want to keep your husband close by so he can cut the bread for you. There are two things I’m utterly incapable of. Making perfect scoops of ice cream and cutting straight slices of bread. We have a rule in our house that I’m not allowed to do either of those two things. Or we’d be left with a big mess, especially when it comes to cutting bread. Good thing my hubby makes up for my shortcomings. Pumpkin Bread would have never made an appearance without his help, ha.
If this is not the ultimate way to welcome fall, then I don’t know what is. There’s just something about that chocolate, pumpkin and the use of several spices, that is so comforting and straight up delicious. I bet we’ll be devouring several loaves this year and I am not at all sorry about it. YUM!
Here’s to a happy Wednesday!
- 1 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/2 cup canola oil
- 1 cup pumpkin puree
- 1/3 cup semisweet chocolate chips
- Preheat oven to 350 degrees F. Grease a 9-x-5 inch loaf pan well.
- 1. In a medium bowl, whisk together flour, cinnamon, cloves, nutmeg, ginger, salt and baking soda.
- 2. In another bowl, stir together eggs, sugars, milk, oil, and pumpkin puree. Add dry ingredients into the wet and stir until combined. Fold in chocolate chips. Pour into the prepared loaf pan, pace in the oven and bake for 65-75 minutes or until a toothpick inserted in the middle comes out clean. Cool 5 minutes. Loosen the loaf carefully from the pan, place on a wire rack and let cool completely before cutting. Enjoy!
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