With fall upon us, my thoughts are on holidays, family, and a pretty impressive “to bake/ make” list. I love the idea of making homemade vanilla extract, DIY chai lattes, trying to bake with real vanilla beans, apple & caramel bread, and baking with pumpkin since it is in season. Last week I made spiced pumpkin creamer with pure pumpkin, maple syrup, cinnamon…
This week I made a couple of loaves of chocolate chip pumpkin bread. I have memories of having desserts baked by my parents. My dad made this homemade coffee cake that actually had a yummy coffee/ espresso flavor. My mom baked many things, including poppy-seed bread and jam kolache during the holidays. I hope my boy holds on to memories of his mom baking homemade as well.
The pumpkin bread turned out delicious. A must-bake for the fall/ holiday season!
The pumpkin mix made an interesting pattern in my mixing bowl.
Loved the chocolate chips and pumpkin taste! Hope everyone is enjoying fall as much as we do!
Chocolate chip pumpkin bread:
Makes 36 cupcakes or 2 9×5 loaves
1 cup vegetable oil
2 cups sugar
3 cups all-purpose flour
1 14 ounce can pumpkin puree
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
12 ounces chocolate chips
1. Preheat oven to 350 & grease your pans.
2. In a mixing bowl combine eggs, oil and sugar. Then, add the pumpkin and mix well. In a separate bowl whisk together flour, baking soda, cinnamon and salt. Slowly add this to wet ingredients until totally combined.
3. Mix in the chocolate chips with a wooden spoon and pour batter into prepared pans.
4. Bake according to your pans: cupcakes (bake for 25 minutes), 2 9×5 loaf pans (bake for 45-50 minutes).
5. Once baking is complete allow cake to cool for 10 minutes in the pan. Then, remove it on to a wire rack to cool completely.
Find the original recipe from the Naptime Chef here.