After making chocolate chip pumpkin cookies, I thought it might be fun to make a chocolate chip pumpkin bread. So I used my favorite pumpkin bread recipe as a base, and added 2 cups of chocolate chips. I really enjoyed the results. Which begs the question, Is there anything that doesn't taste good with the addition of chocolate?
Recipe (adapted from Downeast Maine Pumpkin Bread)
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 cups of chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar
until well blended. In a separate bowl, whisk together the flour,
baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry
ingredients into the pumpkin mixture until just blended. (I usually use
the hand mixer here for a little bit because my flour mixture always
clumps. I only mix it until most of the clumps are out.) Add the chocolate chips and stir until chips are evenly distributed. Pour into the
Bake for about 50 minutes in the preheated oven. Loaves are done when
toothpick inserted in center comes out clean.