Pumpkin Chocolate Chip Bread
It's really official now. It's fall. The summer is over. And nothing says fall quite like pumpkin. Or pumpkin chocolate chip bread.
I'm breaking a cardinal rule here by using chocolate chips instead of chocolate chunks. But I figured, since we have the word 'bread' in the title, I should probably reign it in a little. So there's no giant hunks of chocolate here. But neat, cute, little chocolate chips. In every bite of this tender, flavorful, pumpkin bread. The best pumpkin bread I've ever had.
There's so much flavor packed into every bite of this pumpkin loaf. The pumpkin flavor is there. Very much so. But with the addition of 4 different spices - cinnamon, nutmeg, cloves, and ginger - this pumpkin bread really packs a punch. And I believe that's the first time I've ever used that expression in my life.
If there was one word I'd use to describe this pumpkin bread, it would be comforting. And delicious. And moist. And tender. And fluffy. Oops, that was five words. Silly of me to think I could try to limit this pumpkin bread to a one word description. Well, unless that word was "autumn in a perfect bite." Uh oh - that was five words again. Sorry, I guess it just can't be done.
Now, since this recipe is made with oil, you don't need a machine to cream butter, so it's another one-bowl-mix-by-hand-quick-and-easy recipe. My favorite type of recipe. Also, it has chocolate chips. Just thought I would remind you.
I chose to make my pumpkin bread in one big loaf pan, but imagine how cute it would be if I baked it in mini loaf pans. And then tied some twine around each loaf. And wrapped them in cellophane or put them in mini bags or mini boxes. Most perfect homemade gift evaaaaa. And ER MA GAD - use mini chocolate chips if you make mini loaves!!
I know you're probably being bombarded with pumpkin recipes, but give this pumpkin chocolate chip bread a chance. It's so easy. It's so perfectly pumpkin-y. It's so perfectly spiced. It's so perfectly tender and moist. And it's studded with chocolate chips. Actually, 'studded' is too delicate a word. It's loaded. Packed. Bursting. With chocolate chips.
A few minutes into baking this loaf and your house will start smelling like autumn. Or pumpkin chocolate chip bread.
The hour that you have to wait for the loaf to be ready will probably be the longest one of your life. If you're like me, you'll be dancing around the oven, checking it every 5 minutes (don't do this, learn what not to do from me). But once the pumpkin bread is ready and you slice it, perhaps butter it?, and take a heavenly bite into that thick, soft slice, the wait will be more than worth it.
MMMMMMM........ With a steaming cup of coffee. Yummy.
Pumpkin Chocolate Chip Bread
Adapted from Taste of Home
Yield: 1 9x5 loaf pan
1/2 cup oil
1 1/4 cups sugar
1/3 cup water
1 cup canned pumpkin
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1 cup chocolate chips
Preheat oven to 350 F. Grease and line a 9x5-inch loaf pan.
Whisk together first six ingredients, through vanilla. Stir together dry ingredients and mix into wet till just combined. Stir in chocolate chips last.
Pour batter into prepared pan. Sprinkle some more chocolate chips on top if desired. Bake for 50-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let cool before removing from pan and serving.
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