It’s that time.
The last of the heirloom tomatoes have been baked into pizzas and sliced into Caprese salads.
And everything is coming up pumpkin.
Yes folks, that’s pumpkin chocolate chip bread you’re looking at right there. On my last (hungry) trip to the grocery store, I went a little pumpkin crazy.
Have you seen the newest issue of Martha Stewart Living? There are a million different versions of pumpkin pie on the cover. How could I pass that by?
This pumpkin bread recipe was perfect for the busy fall I’ve been having. Between having out of town guests and running out of town myself, I haven’t had time to cook. And with no butter to soften, and only one bowl to wash, this recipe is easy enough for everyday. Except that it makes 3 loaves! There’s really no need to make it so often.
You will need:
- 3 1/2 cups all-purpose flour
- 1 T cinnamon
- 1 T nutmeg
- 2 t baking soda
- 1 1/2 t salt
- 3 C sugar
- 1 (15 oz.) can pumpkin
- 1 C canola oil
- 2/3 C water
- 1 t vanilla
- 4 eggs
- 1 C chocolate chips (I used minis, because that was all I had. I sure wish I had big ‘uns)
Preheat the oven to 350. Spray 3, 9 inch loaf pans with cooking spray. I used an 8.5 inch and a 10 inch instead. Wasn’t thrilled with the way the 10 inch turned out.
In a medium bowl, whisk together the dry ingredients (flour, cinnamon, nutmeg, baking soda and salt). In a large bowl, mix the remaining ingredients except the chocolate chips. Mix until smooth. Slowly whisk in the flour mixture.
Fold in the chocolate chips. Divide the batter evenly among the 3 pans. Bake for 50 minutes, or until a tester in the center comes out clean.
Remove the loaves from the oven and let cool for 15 minutes. Remove the loaves from the pans and let cool completely.
Enjoy one and share the other two with friends! They’ll thank you, I promise.