I am as good as my word :) A seasonally appropriate breakfast/simple dessert item featuring both pumpkin and chocolate that is NOT pie. Not that there is anything wrong with pie, or eating pie for breakfast, which is what I assume many of us will be doing on Friday morning ;), but the Internet is swimming in awesome pie recipes right about now, and I wanted to feature something just a little different.
This is a treasured recipe from some very dear friends of mine, and it's definitely one my favorite quick breads. From October to December, this bread is just perfect. Breakfast, snack, dessert, whatever, it is a divine Autumnal or Holiday nibble. This bread has a really nice balance of flavors, the pumpkin and chocolate are both very present, but you don't get bashed over the head with either one of them. I love that this bread is made basically entirely of pantry staples, and couldn't be simpler in terms of prep. Monkey stir, monkey pour, monkey put in oven. I can handle that :)
Oh! And for those interested, the pumpkin puree I used in this recipe was that homemade pumpkin puree I talked about in one of my most recent posts :) As you may recall, you are technically supposed to use the smaller sugar pumpkins for homemade pumpkin puree, but all I had on hand was a large, jack o' lantern type pumpkin. I'm happy to report that the puree worked beautifully, to no ill-effect in texture or taste. That, of course, doesn't necessarily mean that it would be a perfect sub in all cases, but there is cause for optimism :)
Pumpkin Chocolate Chip Bread
-from the recipe files of Cheryl Lieberman
-3 cups flour
-2 cups sugar
-2 tsp. baking powder
-2 tsp. baking soda
-1/2 tsp. salt
-2-3 tsp. cinnamon
-3 cups pumpkin puree (NOT Pumpkin Pie Filling!!!)
-1 cup oil
-1 bag chocolate chips (I used Toll House semi-sweet morsels, but use what you like)
-Preheat oven to 350 degrees F.
-Grease and flour (or spray with nonstick cooking spray) two loaf pans or one bundt pan.
-Combine dry ingredients (except for chocolate chips) in medium bowl and whisk briefly to aerate.
-Add wet ingredients to bowl and stir to combine (you could certainly use a mixer if you wanted to, I usually just use a big spoon).
-Once mixture is combined, stir in chocolate chips.
-Pour batter into prepared pan(s) and bake at 350F for approximately 1 hour or until inserted toothpick or knife comes out clean of batter (a few smears of melted chocolate are okay)
-let cool briefly in pan(s), then remove and let cool on a cooling rack.
-Eat for breakfast on Thanksgiving morning with softened butter while you watch the Macy's Parade and putting the finishing touches on your Thanksgiving Feast :)
*Bread will last, well wrapped, at room temperature for several days, and (again, well wrapped) in the freezer for several months*
Printable? Here ya go :)
Have a Wonderful Thanksgiving :) I'm so grateful for you all!!!