Splitting the Difference: Chocolate Chip Pumpkin Bread

There is a trend among bloggers to celebrate weird National holidays. I’m not sure these days are even holidays, but more of an excuse to just celebrate or be aware of a given thing. These days include National Granola Bar Day, National Tempura Day, and even a National Greasy Food Day. For a complete list of days that bloggers try and get trending here is a complete list from Serendipity and Spice.

I like the idea of celebrations, and having these days can be fun (or as an excuse to eat as many doughnuts or fried foods seems legit). Also, as a writer it is sometimes nice to have a jumping off point for an idea or a recipe. However, I also feel that it can sometimes be a bit much to keep up with all of the different holidays and celebrations. I mean I don’t even have all of our costumes ready yet (Amazon guaranteed delivery tomorrow for the football shoulder pads).

This week happened to be a big week. Yesterday was National Pumpkin Day. Tomorrow is National Chocolate Day. So, today, I’m splitting the difference.

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I made Chocolate Chip Pumpkin Bread to satisfy both days. This recipe is so cake like and delicious it is one of those foods that you can have for dessert, but can convince yourself to have for breakfast because I decided to call it a bread and bake it in a loaf pan.

Chocolate Chip Pumpkin Bread (yields two loaves)

3 cups all purpose flour

3 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon salt

2 sticks unsalted butter softened

1 1/2 cups brown sugar

1 1/2 cups granulated sugar

3 eggs

3 teaspoons pure vanilla extract

1 15oz can of pumpkin puree

1 10 oz bag of mini chocolate chips (I use the Enjoy Life brand as they are allergy safe)

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Preheat oven to 350 degrees.

Prepare two loaf pans with cooking spray and set aside.

In a large bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

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In another bowl toss together a spoonful of the flour mixture and the chocolate chips and set aside.

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In a mixer with a paddle attachment, cream together butter, brown sugar, and sugar until creamy.

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Add eggs and vanilla and mix until completely incorporated. This should take about 1 or 2 minutes.

Next, add pumpkin.

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Then, with the mixer on low, slowly add flour until barely mixed.

Turn off mixer, add chocolate chips and turn mixer on for a few seconds until incorporated.

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Divide batter evenly into prepared loaf pans.

Bake for 50-60 minutes or until a knife inserted comes out clean.

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Cool for 20 -30 minutes.

Chocolate Chip Pumpkin Bread 1



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