Fall is our favorite time of year, and what better way to celebrate the season than by baking some fresh chocolate chip pumpkin bread? I saw this recipe via pinterest from Taste of Home. It turned out great and was a big hit with our families! It makes a lot of batter, so be mindful.
Instead of using chocolate chips, I used dark chocolate chips, and I used sea salt instead of regular salt. The directions say to bake the bread for 60 minutes but because I used smaller pans, mine only took 45. The mini muffins baked for 15 minutes and the large muffins baked for 20 minutes.
|This recipe made all of this plus two more small loaves that are not pictured.|
The following directions are not my own. They are from Taste of Home.
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon salt (I used sea salt)
- 1 teaspoon baking soda
- 4 eggs
- 2 cups sugar
- 2 cups canned pumpkin (I used organic)
- 1-1/2 cups canola oil
- 1-1/2 cups (6 ounces) semisweet chocolate chips (I used dark chocolate chips)
- In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
- Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
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