Wednesday, October 10, 2012

Chocolate Chip Pumpkin Bread

Right this minute I am en route all the way over to the West Coast for the Dole Banana Summit! I am looking forward to meeting up with old friends & making new ones (follow along on Instagram / Twitter / or Facebook).

I’m especially excited, though, because the hubs is joining me! We are extending our stay through the weekend so we can hop on over to Huntington Beach to Relax, Beach it up, Visit with friends, see the sites, enjoy the food, and… Surf.

Ya, the last one is for the hubs – not me – You guys know that would be a disaster considering my athletic ability (or lack thereof)!

I’ll be the one laying in the sun/sand… ;)

So as I travel to learn about bananas… I thought I’d give you another fall Recipe: CHOCOLATE. CHIP. PUMPKIN. BREAD.

Pumpkin bread is basically the fall version of Banana bread. And Chocolate Chip? Well… that’s simply because everything is better with a little chocolate. Amen?!

Amen.

PLUS: Because it’s a bread… it’s perfectly acceptable to eat it for breakfast OR dessert. Love. It.

Ugh… there I go again with my over.usage.of.periods. SORRY!

Can’t. help. myself.

I love me some em-PHAS-is… (yah, that’s only funny if you’ve seen A View from the Top)

HAPPY WEDNESDAY! :)

Print Print Save Save

Chocolate Chip Pumpkin Bread

Yield: 2 loafs

Prep Time: 10-15 minutes

Cook Time: 30-40 minutes

Total Time: 40-55 minutes

A classic Spiced Pumpkin loaf with mini chocolate chips... because... well... mini chocolate chips make everything better!

Ingredients:

3 cups sugar
1 cup vegetable oil
4 eggs, lightly bean
16 ounces canned unsweetened pumpkin
3 1/2 cups all purpose flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
2/3 cup water
1 1/2 cups mini chocolate chips

Directions:

Preheat oven to 350ºF. Spray two 9"x5" loaf pans with Baker's Joy (or butter it and sprinkle with flour). In bowl of a stand mixer fitted with paddle attachment, beat together sugar and oil. Add eggs one at a time (incorporating each one before adding the next). Next add the pumpkin and beat until combined.

In a separate medium bowl, combine flour, salt, baking soda, baking powder and spices. Alternate adding dry ingredient mixture and water into the pumpkin/sugar/egg mixture. Lastly, fold the mini chocolate chips into the batter and then evenly divide between the two prepared loaf pans. Bake 30-40 minutes (or a toothpick comes out clean when inserted in the center). Allow to rest for 10 minutes before carefully removing from pans.

Minimally Adapted from: Cathy Lowe via
Food Network

  Pin It

17 Responses to “Chocolate Chip Pumpkin Bread”

  1. 1

    Julianne — October 10, 2012 @ 8:25 am

    This sounds delicious!

    is that list of ingredients doubled up a bit? seems long :)

    Can’t wait to try this recipe!

    • Tina replied: — October 10th, 2012 @ 10:29 am

      fixed it! thanks! ;)

  2. 2

    Anita at Hungry Couple — October 10, 2012 @ 8:47 am

    That looks so good…I want some right now!

  3. 3

    Linda @ My Foodgasm Journal — October 10, 2012 @ 12:25 pm

    Yummmm this is so declicious. Been waiting to incorporate pumpkin with something – chocolate chip is definitely the ultimate answer. Love it and have fun in LA!

  4. 4

    Katie @ Blonde Ambition — October 10, 2012 @ 1:37 pm

    Yum! I love adding chocolate chips to any kind of bread, but pumpkin bread? This sounds like a match made in fall heaven!

  5. 5

    carrian — October 10, 2012 @ 7:25 pm

    BOOYAH!! That looks amazing! My hubby’s favorite bread too, so I HAVE to make it

  6. 6

    Rachel @ Baked by Rachel — October 10, 2012 @ 9:19 pm

    Love all of the scattered chocolate chips! I was actually just thinking how pumpkin really replaces banana recipes this time of year.

  7. 7

    Jennifer @ Peanut Butter and Peppers — October 11, 2012 @ 6:36 am

    I love pumpkin bread with chocolate chips, it’s one of my favorites! Yours looks fantastic!

  8. 8

    Carrie — October 11, 2012 @ 8:51 am

    Gotta love putting the wrong emPHAsis on the wrong sylLABle. The bread looks awesome. Like there is a surprise there. Have fun at the Banana Party ;) Give and get a LOT of hugs for me ok?
    xoxoxo

    • Tina replied: — October 18th, 2012 @ 11:02 am

      DONE! ;)

  9. 9

    Robyn Stone | Add a Pinch — October 11, 2012 @ 9:01 am

    Love, love, love pumpkin bread, especially with chocolate chips. Yours is gorgeous!

  10. 10

    Cait — October 11, 2012 @ 4:20 pm

    I can’t wait to make this! Looks delicious!

    Weird side note: Where did you get that beautiful cutting board? The one I had from Martha S. warped after washing it and I was devestated! This one looks real nice. Mind sharing where I could grab it?!

    • Tina replied: — October 18th, 2012 @ 11:02 am

      It’s from Crate and Barrel (was a wedding gift back in 2008) but they always have really cool cutting boards (check out their outlet store – you can order online now!!!)

  11. 11

    Erin @ Dinners, Dishes and Desserts — October 11, 2012 @ 6:43 pm

    Love pumpkin bread! This looks amazing, so moist and perfect with all the chocolate chips. Have fun in CA!

  12. 12

    Baking Serendipity — October 11, 2012 @ 8:53 pm

    I can’t stop eating pumpkin bread this fall…and I love it with chocolate chips! Enjoy your time in California :)

  13. 13

    {infatuation friday} | Amanda's New Life — October 19, 2012 @ 4:01 pm

    […] Pumpkin Bread. I got the idea for this while perusing Pinterest last week. There was an actual recipe for homemade Chocolate Chip Pumpkin Bread, and I seriously considered trying to make it from scratch. Of course, one look at my Libby’s […]

  14. 14

    Mollibeeee — September 18, 2013 @ 4:25 pm

    Mine is in the oven right now! Does 30-40 minutes generally work for two pans of the bread? Mine is still a bit raw looking in the center after 40… I put it in for another 10 just to be safe.. But generally my banana bread recipe says to allow it about an hour.. So I was just curious! It smells wonderful in here!
    Thanks for the recipe :)

Leave a Comment

Current ye@r *