Tis the season for everything pumpkin related! I’ve been looking for the perfect pumpkin chocolate chip bread recipe and in my search, I found that most of the ingredients were surprisingly similar to the ones in my zucchini bread recipe. I decided to test my recipe and substitute the zucchini with pumpkin. How was it you ask?
I followed the recipe to the letter but replaced the 2 cups of grated zucchini with 2 cups of pumpkin. I also added 1 cup of miniature chocolate chips. What recipe can not be improved by adding chocolate? I poured the batter into 2 greased loaf pans. I must say the batter is delicious! (Yes, I lick the bowl, raw eggs and all.) This is how it looked before baking:
When a recipe makes two or more of anything, I love it, and this recipe makes 2 loaves of bread. I can give one away or freeze one or both and save it for the holidays. My neighbors next door are my test kitchen. If the kids like it, then the recipe is a keeper! I’ll take over a loaf when they are home from school and they will let me know if they approve of the change. I know they like my zucchini bread!
Here is the revised recipe:
Pumpkin Chocolate Chip Bread
Ingredients:
1 cup vegetable oil
3 eggs slightly beaten
2 ¼ cup sugar
2 cups Libby’s 100% pure pumpkin
3 teaspoons vanilla flavoring
3 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 cups all purpose white flour
1 cup chopped pecans
1 cup Nestle’s Toll House semi sweet chocolate chip morsels
Directions:
Mix together oil, eggs, sugar, pumpkin and vanilla flavoring in a mixing bowl. (I use my Kitchen Aid Mixer) Add the flour, soda, baking powder, baking soda, salt and cinnamon. Mix well. Stir in the pecans and chocolate chips. Pour into 2 greased loaf pans. (I use Pillsbury Baking spray with flour.)
Bake at 350 degrees for 50-60 minutes or until a toothpick inserted in the middle comes clean. Cool.
What did I think about the recipe? It’s good! The bread is moist and flavorful without being too sweet. If you like it sweeter, you could add ½ cup more sugar to the recipe but I like it as is. The top and outside edges are crunchy, which is my favorite part. It might also be good with an icing glaze on top similar to the glaze on the coffee cake recipe. This is something I will definitely make again! Do you have a favorite pumpkin bread recipe? Please feel free to share!
Totally unrelated to pumpkin bread but still a pumpkin, here is a pretty new Happy Harvest pumpkin from Hobby Lobby. I love the gold and white stripes and the fact I can use it year after year! Hope you have a great week!
