Warm Pumpkin Chocolate Chip Bread

Let’s face it: as soon as it gets cold I suddenly am so into baking. Just a little treat baking in the oven makes the whole apartment smell amazing, and warms me up a bit! My friend shared a recipe with me she titled, “the easiest thing I’ve ever made” in an email she sent me. Followed by, “this got rave reviews…even from the guys.”

I have to say, it was probably the easiest thing I’ve ever made from scratch, so she was definitely right about that one– and it’s incredibly delicious, perfect for fall and the cooler weather…I also hate to admit that it makes a good breakfast bread, a good snack and a good dessert, so basically you’re permitted to eat it whenever you like! Serve with a glass of hot cider, cold milk or hot chocolate. Yummm.

Warm Pumpkin Chocolate Chip Bread

(adapted from All Recipes)

Prep Time: 20-30 minutes based on skill level. Cook Time: 1 hour. Servings: 1 loaf, 12 (original recipe yield 3 loaves, 36 services)

Ingredients

  • 1 cup organic sugar
  • 1/4 cup + 2 tablespoons can organic pumpkin puree
  • 1/3 cup organic canola oil
  • 3 tablespoons + 1 & 3/4 teaspoons water
  • 4 tablespoons of organic egg whites
  • 1 cup + 3 tablespoons organic wheat flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup+ (depending on how chocolatey you want it) semisweet chocolate chips
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 1 pound size coffee can, or  a 9×5 inch loaf pan. (I used a large, round pot because I didn’t have either one!)
  2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Blend with whisk until smooth. Blend in flour, cinnamon, baking soda, and salt. Flour chocolate chips (for even distribution, mine all fell to the bottom) and fold into the batter.
  3. Fill pan.
  4. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans. 
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