Friday Foodie: Pumpkin chocolate chip bread on snow day #3!

Friday, January 9, 2015

Okay, I'll be real with you. I love a good snow day as much a s the next teacher. Or student. But by snow day three... I'm kind of over it. I've gotten in some great workouts! I've cleaned the house! I've finished laundry! I've made hearty meals! I've prepared the baby's room! I've been reading for fun! I've baked!

Holy wow, it's getting boring. 

Perhaps it would be less boring if we didn't just have two weeks off to do all of these awesome activities. Alas, I'm making the most of it today, and I'm trying out a new recipe to share with you! 

I'm a total sucker for anything containing pumpkin and chocolate chips. And to me, it's not just a fall thing. Pumpkin baked goods are happily accepted any time of year in my home! 

For multiple reasons, I love this recipe. The smell is amazing -- love the way those spices make the whole house smell sweet! 

Here's what you'll need! 


  • 1  and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 2 eggs
  • 3/4 cup of white sugar
  • 1/2 cup brown sugar
  • 1 and 1/2 cups of pumpkin puree
  • 1/2 cup vegetable oil
  • 2/3 cups (or more!) semi-sweet chocolate chips
Heat oven to 350 degrees. Spray a 9-inch loaf pan with non-stick spray. 

In a large bowl, whisk together flour, baking soda, cinnamon, cloves, nutmeg, and salt. In a medium bowl, whisk together the eggs and white and brown sugars until combined. Next, add pumpkin and oil. Pour the wet ingredients into the dry ingredients and gently mix together (it's okay if there are a few lumps). Then, gently fold in chocolate chips. 
Pour the batter into the loaf pan. Bake at 350 for 60-65 minutes (you may choose to loosely cover the bread with aluminum foil after 30 minutes to prevent the top from getting too brown). You'll know the bread is done when you can insert a toothpick and have it come out clean. 

Allow bread to cool completely before removing and slicing. Keep bread in an airtight container at room temperature for up to ten days (umm, it definitely won't make it ten days in our house!). 

Note: If you don't have a loaf pan or want to make individual portions, you could make muffins instead! Follow the same instructions, but bake for only 17-18 minutes. 


Post a Comment

Template Design by Studio Mommy (© Copyright 2014)