It's that time of year again, where we all start cooking and baking with pumpkin. Why is it that we only break out the pumpkin recipes once a year? If it were up to me I'd declare pumpkin eating/baking/cooking year round! I have a pumpkin recipe that I absolutely love, and I will share it here later on, but I decided to try a different recipe for pumpkin bread this week. The taste is a little bit milder than my bread recipe, so if you aren't totally sold on major pumpkin flavor, this recipe is for you. The bread is also lighter and less dense than most recipes. My favorite way of eating pumpkin bread is with a thin layer of butter on top of it. Yumm, welcome Fall!! (now if it would only get out of the 90's here in Orlando)
Ingredients
3 c Flour
1 tsp Ground Cloves
2 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1/2 tsp Salt
1 tsp Baking Soda
1/2 tsp Baking Powder
3 c Sugar
1 c Butter, really soft
3 Large Eggs
1 16 oz can Pumpkin
1 1/2 cSweet Chocolate Chips
Ingredients
Preheat oven to 350 and spray 2 medium loaf pans with Pam. (I used one medium pan and three mini's)
In a medium bowl, mix the flour, spices, salt, baking soda and baking powder and set aside.
In a bowl of a stand mixer with the wire whisk attached, add sugar. Take the butter and microwave it for about 30 seconds, just enough to melt it a little bit. Add it to sugar/ Add eggs and cream these ingredients together on medium speed until fluffy. Add the pumpkin and chocolate chips and combine well.
In three batches add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch. Pour batter evenly into 2 bread pans.
Bake side by side for 1 hour or until a toothpick comes out clean. Let cool in pans for 15 minutes before removing, cool completely before cutting.
Mix wet ingredients
Combine dry ingredients
I love chocolate
Combine wet and dry ingredients and add chocolate chips
Pour into prepared pans
Enjoy!
