Usually for Christmas I only make cookies. This year I decided I wanted to throw a little quick bread into the mix and decided to do these Pumpkin Chocolate Chip Breads.
I know these were good because the ones I saved for my family were gone within a couple of days.
I did a little tweak to the recipe, too. I added in all of the spices that you’d normally find in Pumpkin Pie into this bread. It makes a difference! And it smells SO GOOD.
Sometimes I just want to bake things just for the smells that linger in the house.
My pumpkin bread also uses big, fat milk chocolate chips from Guittard. They’re so smooth and add some nice chunks to the bread. It’s almost like dessert bread!
God, I want to go make another loaf right now.
I put the breads into these little disposable 1lb. containers that I got at the grocery store. They’re perfect gift giving size.
If you’re ever in a pinch and want to make a quick homemade gift.
Or you just want a snack for yourself.
Or you really love pumpkin.
You should try this. STAT.
Pumpkin Chocolate Chip Bread
(adapted from the book “Taste of Home: Cupcakes! Muffins & More”)
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon baking soda
2 cups sugar
2 cups canned pumpkin
1-1/2 cups canola oil
1-1/2 cups Guittard milk chocolate chips
In a nice, hefty bowl, combine the flour, spices, salt and baking soda. Mix and set aside.
In a mixing bowl, beat together the eggs, sugar, pumpkin and oil. Stir in the dry ingredients until just moistened. Sometimes I add a teaspoon of vanilla to the mix as well. Fold in the chocolate chips.
Pour batter into two greased 8x4x2 inch loaf pans. If using the 1lb loaf pans, be sure to spray & grease those up, too (makes about 5 mini loaves).
Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean.
The small loaf pans take about 30-40 minutes to bake, just be sure to keep an eye on them!