Thursday, November 10, 2011

Pumpkin Chocolate Chip Bread

I have a new member in my household. Her name is Kris, and currently living with me while she starts a new "big girl job". Our number one thing in common? Cooking. Her specialty in fact is baking. A few weeks ago she came over and brought me a slice of her homemade pumpkin bread with chocolate chips. Oh. My. Goodness. It was so moist, the chocolate chips were gooey, it was just heaven. After I gobbled up the first half of it, I stored the second half in the fridge. Now the chocolate chips had a bit of a crunch, and the cake, yep, still moist. So I knew I had to try this recipe for myself, and of course share with you all.

Kris' Pumpkin Bread with Chocolate Chips


  • 2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour (King Arthur's)
  • 1 tbsp. ground cinnamon
  • 1 tbsp. ground nutmeg
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups brown sugar
  • 1 (15-oz.) can 100% pure pumpkin
  • 1 cup canola oil (or applesauce)
  • 2/3 cup water
  • 1 tsp. vanilla extract
  • 4 large eggs
  • 1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Spray three 9x5 inch loaf pans with cooking spray and set aside.

In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.

In a stand mixer combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth.

Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between the three loaf pans.

Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes.  With a knife, go around the bread to loosen the loaves. Removes from pan and cool completely before slicing.

*You can store in the freezer for later, since this makes a lot of bread.*

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