Recipe: Pumpkin and Chocolate Chips Bread

My domesticated self couldn't help not sharing what would be my first recipe to be posted on this blog. I just couldn't resist, besides cooking and baking is a part of making home. If recipes are not something you would be interested in, then I kindly ask you just skip this post and come back when I resume with my regular programming... :)

Sensing my humor? I am in a funny mood today. *Smiles*

You may want to get used to this. I may be inclined to share more recipes in the future. I do like cooking and baking.

This would be THE pumpkin bread recipe I have baked for the last several years, that my kids and rest of my family love. So much that I couldn't tell how long can you store it for...(Like if you had to ask such thing ...haha)
...OK daft jokes aside. Here is the recipe.

You will need:

1 and 2/3 cups sugar

2/3 cup vegetable oil

2 tsp vanilla

4 eggs (beaten)

1 can (15oz) pumpkin (not pie mix)

3 cups all-purpose flour

2 tsp baking soda

1 tsp ground cinnamon

3/4 baking powder

1/2 tsp ground cloves

1 cup chocolate chips

How to:

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 F. Grease bottoms only of two loaf pans.

2. Mix sugar, oil, vanilla, eggs and pumpkin in a large bowl. 

3. Stir in remaining dry ingredients gradually (except for chocolate chips) until well blended. Stir in chocolate chips. Pour batter in pans.

4. Baking time:

Two 8 inch loaves 50-60 mins

One 9 inch loaf 1 hr 10 mins - 1 hr 20 mins

Or until toothpick inserted in the center comes out clean.

Let cool for 10 minutes after baking. Loosen sides of loaves from pans and remove from pans to continue cooling on wire rack. Cool completely for about an hour before slicing.

Tip:

The above is a realy quick and easy recipe, but...

I have in the past saved fresh pumpkin after hollowing pumpkins for jack o'lanterns by storing it in freezer safe sealing bags.

I use fresh pumpkin for this recipe by blending it and substitute with the can of pumpkin. Using about a cup and half of fresh blended pumpkin. If batter looks too runny, with fresh pumpkin, add a cup of flour to the mix. 

It will taste even better with fresh pumpkins and nothing beats the fresh stuff.

Well, I hope you will try this sometime.

I know fall is on the way and I am excited. I hope to be able to share more ideas and seasonal inspiration with you. I am also working on the fall issue of Creating Vintage Charm to be published in September.

So until next time...

Ciao,

Sonia

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