It's not a surprise that this month's recipe is our famous Pumpkin Chocolate Chip Sweet Bread!
The Fall aromas of baking pumpkin loaf just take me back to so many happy Fall memories- like, leaves crunching underfoot on a relaxing crisp morning walk along the canal path viewing all the tree colors along the Delaware river.
We hope that you enjoy this tantalizing Autumn treat. There is so much to love about Fall.
Ingredients
- 3 cups of flour
- 2 teaspoons of salt
- 2 cups of sugar
- 2 teaspoons of baking soda
- 3 cups pumpkin puree
- 1 cup of oil
- 4 eggs beaten
- 1/2 cup of water
- 1 teaspoon of Cinnamon
- 1 teaspoon of nutmeg
- 1 teaspoon of allspice
- 1 cup of chocolate chips
Directions
- Makes 2 9x5x3 loaves
- Preheat oven to 350 degrees
- Grease 2 loaf pans
- In a separate bowl, combine pumpkin, eggs, oil, water, and spices
- Combine with dry ingredients, but do not over mix
- Stir in chocolate chips
- Divide between 2 pans
- Bake 50-60 minutes until a skewer poked in the middle comes out clean
- Cool completely
- NOTE: These can be baked in a muffin tin - Bake as muffins for 25 minutes
Best enjoyed with a hot drink like: hot chocolate, coffee, tea or even warm cider.