Monday, September 26, 2016

Pumpkin Bread With Chocolate Chips





When we lived in the Seattle area, there was no doubt when fall had arrived. Rainy days, the trees changing to orange and yellow, and the need to pull out our warm coats and sweaters was the clear sign that it was the fall season.

Here in Nevada, nothing much has changed as far as I can tell. It is cooler on my morning walks and I really do appreciate that, but nothing dramatic at all to indicate it's a different time of year. The dessert landscape is definitely different than anything I've ever know, but I'm slowing getting used to it, and it is beautiful in it's own way.

Since it is officially fall, I thought I would welcome in my favorite season with some delicious Pumpkin Bread. Something about pumpkin bread seems so homey and comforting, and I think it's my favorite way to use pumpkin. I had a hard time finding canned pumpkin here in the last couple of weeks which I thought was really strange. I checked three different stores, including Trader Joe's which always carried it in Washington, and they all said they didn't have it in yet. But I finally found some and bought a dozen cans, which I have no doubt will all be used for my fall baking.

Ok, so on to this pumpkin bread. It's a super easy recipe and you don't even have to pull out a mixer to make it. It's fabulous on it's own, with nothing added, but is even better when you add chocolate chips, or nuts. You could even use dried fruits like cranberries or raisins.

It's super moist but holds together really well for slicing. Double the recipe and give a loaf to a friend and they will think you have mad baking skills. It really is that good!





Recipe for Pumpkin Bread With Chocolate Chips

Ingredients:

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup solid-pack pumpkin
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1/3 cup vegetable or canola oil
3/4 cup semi-sweet chocolate chips


Directions:

Preheat oven to 350 degrees. Spray 9x5-inch loaf pan with nonstick cooking spray.

Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a large bowl, whisk together until mixed.

In another medium bowl, whisk together pumpkin, granulated sugar, brown sugar, eggs and oil until well blended. Add to flour mixture, stir just until moistened, do not over mix. Fold in chocolate chips. Pour batter into prepared pan.

Bake 50 to 55 minutes or until a toothpick inserted into center comes out clean. Let sit in pan 10 minutes, then remove to a wire rack to cool.



-Post by Patricia 

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