Fall is finally here! To me, fall means cozy cardigans, lots of tea, flannel pajama pants, cooler weather (although Oklahoma seems to need some reminding) and baking with pumpkin. I love pumpkin. My mom taught me how to bake pumpkin pie when I was young, and to this day it remains at the top of my list of favorite desserts. Two months into our marriage I was gearing up for fall and cooking some pumpkin-cranberry bread, when best friend broke the news to me that he hated pumpkin. After recovering from shock and telling him he should've told me this before proposing, I got over it and ate the whole loaf of bread myself. And you know what? Pumpkin bread is better when you don't have to share it. SO THERE!
This pumpkin chocolate-chip bread is the real deal people! It makes two loaves, so if you are also married to an insane person, maybe you can share it with one of your neighbors. Or not. :)
You will need:
1 (15oz) can of pumpkin puree
3/4 cup of vegetable oil
1 1/2 cups of sugar
3 eggs
2 1/2 cups of flour
3/4 teaspoon of baking soda
3/4 teaspoon of nutmeg
3/4 teaspoon of cloves
2 teaspoons of cinnamon
1 1/2 or 2 cups of chocolate chips
Mix together pumpkin, oil, sugar, and eggs. You can use a mixer, but I just used a fork. Add in the flour, baking soda, nutmeg, cloves, cinnamon, and chocolate chips, mixing well after each addition. Pour mixture into 2 greased bread pans and cook at 350 degrees for 50-60 minutes, or until a toothpick stuck in the middle comes out clean.
Enjoy your little taste of fall!
*photo by Crystal Mumby :)
Pumpkin bread IS better when you don't have to share. I'm glad you decided to give us the other load though! YUM!
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