Sunday, October 12, 2014

Pumpkin Chocolate Chip Bread

Its that time of year again, the weather is getting colder the leaves are turning colors and pumpkin is everywhere.  I made a pumpkin roll a few weeks before which I have posted on the blog before, but had leftover pumpkin and decided to try a pumpkin bread for something different.  I used the same base recipe I use for my banana bread but just added some more cinnamon and some nutmeg for some pumpkin spice.  If you have pumpkin spice you can kick it up a notch if you prefer it really spicy.

1 1/2 cups unbleached all purpose flour
1 tsp baking soda
1/2 tsp salt
3/4-1 tsp cinnamon
1/8 tsp nutmeg (or to taste/desired amt) (or substitute pumpkin spice)
1/4 cup mini chocolate chips (or to taste/desired amount)
1/2 cup butter or margarine melted
3/4 cup light brown sugar (packed down)
2 large eggs
1 tsp real vanilla extract

1. Preheat oven to 350 degrees.  Oil the sides and bottom of a loaf pan.  Add brown sugar.  In another bowl add flour, baking soda, salt, and cinnamon and mix together, set aside.

2.  Add eggs mix well.   Melt butter or margarine in microwave just until melted.  Add slowly to wet mixture.  Add vanilla extract.

3.  Slowly incorporate dry mixture into wet mixture.  Fold in mini chocolate chips.  Pour into loaf pan.   Bake for 55-75 minutes or until a toothpick inserted into the center of the bread comes out clean.