chocolate chip pumpkin bread
Sooo it is well past Halloween and Thanksgiving…
But I am just now sharing this killer pumpkin recipe.
So I guess my timing is off. I'm not really one to follow the food norms. I mean, I eat kale and spinach every morning in my smoothie and eggs or cereal for dinner.
But I really don’t care. Because if you ask me, good food is meant to be enjoyed at any time.
And pumpkin is good for you all year long.
I usually make this pumpkin bread for others. And I like to wrap up a loaf to bring home whenever I visit.
So, you can bet I’ll put a loaf on my mom’s kitchen counter for my family to munch on when I am home this holiday season.
This recipe I have had for a few years.
It is from my older sister’s friend’s blog Made by Michelle (check it out at madebymichellec.com). It’s been a favorite of mine. And when I started this Banana’s Split blog almost 4 years ago, Michelle mentioned my Strawberry Bread on her blog! Being a huge fan of her cooking, I was stoked. So I always like to send shout-outs her way.
bakers inspire bakers.
Her recipe is one of my favorite pumpkin bread recipes. Michelle made them into muffins on her blog, but I like to fill a large loaf pan or two smaller loaf pans.
The chocolate chips turn this bread into a sweet treat.
Because a little sweetness is what we all need this time of year.
Pumpkin Chocolate Chip Bread
- 1 2/3 cups whole-wheat pastry flour
- 1 cup sugar
- 1 tablespoon pumpkin-pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 - 1 cup semisweet chocolate chips
- 2 large eggs
- 1 cup canned plain organic pumpkin puree
- 1/2 cup (1 stick) unsalted butter, melted
- Preheat oven to 350ºF.
- In large bowl, mix first six ingredients; add chocolate chips, tossing to coat.
- In another small bowl, whisk together remaining ingredients; add to flour mixture and stir just until combined (do not overmix).
- Fill loaf pans that are sprayed with nonstick spray. I fill a 9 inch loaf pan or two smaller loaf pans. Bake for about 25-30 minutes, until a toothpick comes out clean, and the bread springs back when lightly touched.
- Cool loafs slightly in the pan and invert and let cool completely.
-Wrap the bread in plastic wrap and tie with ribbon and give as a gift.
- You can also store in the freezer and then let it defrost in the fridge until ready to enjoy or share.
Bake a loaf for your family this holiday season like I will be doing.
Love straight from kitchen is the best.