Chocolate Chip Pumpkin Bread or Muffins
I put some of the best bread in my mouth this week. It is delicious.
I’ll be honest with you, I don’t usually care for “pumpkin” anything…it’s just twangy and rick. But mix it bitter sweet chocolate chips? I made myself personally two cups of my own coffee just to commemorate that moment appropriately. I nearly ate the whole loaf in like three days, I kid you not. My KIDS even tried and look forward to it every year, eating every last morsel.
Chocolate Chip Pumpkin Bread
Makes 3 (9×5″) loaves, or 4 Pampered Shelf 4X loaves + 9 miniloaves
3 1/2 Cups Flour
1 1/2 tsp salt
3 cups sugar
3/4 T ground nutmeg
1–15 oz can pumpkin puree
2 tsp baking soda
1 cup vegetable oil
2/3 cup water
1 cup miniature semi-sweet chips (don’t add in until after you stir the flour mix good![Mag])
1/2 cup walnuts, optional
1 T ground cinnamon (Saigon Cinnamon was too strong for this recipe for us. Just use the cheaper Cinnamon.)
Preheat oven to 350. Grease and flour pans. Set aside.
PREPARE FLOUR mix: flour, soda, nutmeg, cinnamon, and salt. Set aside.
In extra large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. (Don’t add in the chocolate chips yet or it’s hard to get the flour lumps out.)
Blend flour slowly into the wet ingredients.
Fold in chocolate chips (and nuts, if you like them).
Pour batter into prepared loaf pans, about half full. I’ve also made muffins. Yum!
BAKING: For full loaf pans, bake for 1 hour or until toothpick inserted in center comes out clean.
Pampered Chef stone 4X, about 45 minutes.
Non-stick mini loaf pans (our fav), 25 minutes. (The mini loaves are great because the kids love to grab them running out the door to soccer practice or school). I think I found a nonstick pan at Wal*Mart or perhaps Kroger.
When done, loaf tops should not feel sticky or gooey, or jiggle…there will be a golden crust. If you start to pull one out and it’s not done, just stick it back in for 5 minutes. Golden brown edges are okay. Dark brown edges aren’t as good.
Cool on wire racks before removing from pans to avoid them falling apart. Unless you are waiting with hot coffee in hand, then just blow so you don’t burn your tongue and dig into a crumpled mess. In that case, appearance doesn’t matter.
FREEZING: This bread freezes well, though the crust isn’t as good as when fresh. You can freeze a loaf or two for later. Make early fall, defrost Thanksgiving when thinks are too crazy to be baking bread.
STORAGE: I wrap mine in sandwich or bread bags so you can see the bread. They seem to get eaten better than in foil and don’t get soggy.