Monday, November 21, 2011

Chocolate Chip Pumpkin Bread

One of the things that makes Thanksgiving Thanksgiving and Christmas Christmas is Chocolate Chip Pumpkin Bread.  We grew up eating it every year for Thanksgiving and Christmas, and it continues to be one of our favorite holiday treats.  The recipe we usually use is a secret, so I'm not sharing the recipe we grew up with.  Sorry!  However, I did find a recipe that is very similar to the one we grew up with, and I even made a couple small changes to make it even more similar.  It still isn't exactly the same, but it's pretty close and I think you'll like it!

One of the nice things about this recipe is that it's versatile.  You can make large loafs, mini loafs, muffins, or mini muffins.  You'll just need to adjust the baking time depending on what you're making.

Chocolate Chip Pumpkin Bread
1 1/2 cups sugar
1 cup pumpkin
1/2 cup vegetable oil
1/3 cup water
2 eggs
1 3/4 cups flour
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
1 tsp baking soda
3/4 tsp salt
1 cup chocolate chips

Preheat oven to 350 degrees.

Grease and flour bread pans or muffin tins (or line muffin tins with cupcake wrappers).

In a large bowl, combine sugar, pumpkin, vegetable oil, water, and eggs; mix well.  Add flour, cinnamon, nutmeg, baking soda, and salt.  Mix until combined, being careful not to over mix.  Gently fold in chocolate chips.  Pour batter into prepared bread pans or muffin tins.

Makes 1 large loaf or 3 small loaves.  I honestly can't tell you how many muffins or mini muffins it makes, as I've never counted.  Sorry!!!  If you're making muffins, fill each muffin tin 2/3 to 3/4 of the way full.  For 1 large loaf, bake for 75 minutes, or until a toothpick inserted in the center comes out clean.  For 3 small loaves, bake 50-60 minutes.  I don't have the times for the muffins, but next time I make them, I'll let you know!

Waiting patiently for the bread to bake!

Sometimes it doesn't come out of the pan very well.  It could be due to the fact that I've reused these disposable bread pans so many times.  Maybe it's time to invest in some real bread pans!

Yum!  So moist; so delicious!


StaceyN said...

Thanks for this delicious-sounding recipe. Pumpkin is great... chocolate is even better! I think I will try this as muffins (better portion-control that way).

One of our favorite pumpkin recipes is Breakfast Pumpkin Pie. I bake a mixture of milk, eggs, pumpkin puree, pureed whole dates, and spices in a whole wheat crust, and we eat it guilt-free for breakfast (and with lunch and dinner, too). I make up at least two at a time since they disappear so quickly (my boys could rival a swarm of locusts). They taste like dessert, but they have no sugar and are just fruit, squash, whole wheat, butter, milk, and eggs, all very acceptable foods by my standards. My kids use this same argument to ask for seconds (and thirds… and fourths...), and I usually take the bate :-).

We have pumpkins coming out of our ears right now, so I am definitely in the market for any more fabulous pumpkin recipes you want to pass along :-). Seriously, my hubby recently brought home over 3000 pounds of pumpkins that were left over from a local organic pumpkin patch ... just in the nick of time on the very day they were going to be plowed back into the soil :-).

Don't worry, I’m not planning to feed all 3000 pounds to my family, lest we should all turn a shiny orange color. The majority of them will fatten our pigs this winter (near-to-nothing pork!!), but we can't bear to throw ALL of those beautiful organic pumpkins to the piggies, so I would love to hear more of your ideas!

Sumiko said...

Wow!! That's a lot of pumpkins!! And what a great way to feed your pigs for free! Thanks for sharing your breakfast pumpkin pie! Sounds like a great way to get kids to eat pumpkin and dates!

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