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! 🙂

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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