It’s time for football, leggings, Uggs and pumpkins!
I came across this recipe from the blog The Virtual Goody Plate; however I did add my own touch (extra ingredients) to the recipe…so I guess you could say this is a Sweet M.E. original!
Although the bake time is approximately an hour, it is well worth the wait. This bread is definitely up on my list as one of my favorite breakfast breads to date.
It’s very delicious, festive, and easy to make!
Chocolate Chip Pumpkin Bread- makes 2 Loaves!!
3 cups all-purpose flour
2 tsp pumpkin pie spice or ground cinnamon
1 tsp salt
1 tsp baking soda
2 cups sugar
2 cups cooked pumpkin or 1 (15 oz.) can pumpkin
1 1/4 cups vegetable oil
1 1/2 cups semisweet chocolate chips
*1 tsp vanilla
*Dash of brown sugar
*Additional cinnamon as you combine ingredients
*sweet m.e. add-ins…optional
1. Preheat oven to 350.
2. In a large bowl, combine the flour, pumpkin pie spice, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened.
*After all the ingredients were combined I stirred in 1 tsp of vanilla, a dash..or two of brown sugar, and sprinkled a lot more cinnamon into the mix. I know that I am not providing you with exact measurements, but I believe if you taste the batter you will know if it needs more or less of either of the three added ingredients. Start off small, taste, and add until the flavor is to your liking!
3. Fold in chocolate chips.
4. Pour batter into two greased 8x4 or 9x5 loaf pans. Bake for 40 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 2 loaves.