{chocolate chip pumpkin bread}

Every now and then, I try a recipe that turns out so delicious, I can't even believe I made it. This is one of those recipes. Pumpkin bread is one of my favorite things, and it's something I look forward to every fall. Combine that with one of my other loves... chocolate... and you have Chocolate Chip Pumpkin Bread. There's something about the warm, earthy spices in the pumpkin bread against the sweetness of chocolate that is so perfectly yummy, it will make you want to cry.


(image mine)

This recipe makes two loaves, so just half it if you only want to make one. You will need:

2 1/2 cups white flour
1 cup whole wheat flour
3 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15 oz) can pumpkin puree (not pie filling)
1 cup canola or vegetable oil
4 large eggs
2/3 cup water
1 cup semisweet chocolate chips

Preheat oven to 350 degrees, and grease a 9x5 loaf pan. (As with anything, invest in a good pan, because it makes a world of difference. Stores like HomeGoods are great for finding high-end pans really cheap.)

In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.

In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are blended well. Stir in chocolate chips, and then pour batter in prepared pans.

Bake the bread for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. To turn the bread out, run a knife around the edge of the bread first and then set on a wire rack to cool completely.

Hope you enjoy the spicy, chocolatey goodness as much as I do!