Hello from sunny Arizona! I am Robin, only daughter (and favorite childJ) of the pumpkin master and the Hub. My family and I have been willing participants in lots of pumpkin cooking my mom has chosen to do during her visits, and my kids have been featured several times as willing testers of Grandma Jo’s pumpkin recipes (generally only limiting their tasting selections to those involving sugar and lots of it!) Today I am excited to share a favorite pumpkin recipe in our house - Pumpkin Chocolate Chip Bread. I will preface our recipe with this: it has no redeeming nutritional value, so if you are here for health food… you should probably run along now. That being said, this recipe has been tested and approved by small people in Washington State and Arizona, and received a two-thumbs-up approval from all J
Pumpkin Chocolate Chip Bread
3 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 cups sugar
2 cups pumpkin
1 ½ cups vegetable oil
1 ½ cups chocolate chips
Preheat oven to 350 degrees and grease whatever pan you are using (more on that later.) In a medium bowl, mix first four ingredients together (flour through salt.) In a large bowl, mix wet ingredients together (eggs through oil.) In small batches, add dry ingredients to wet ingredients until fully combined. Add in chocolate chips.
**Chef’s note: I use mini chips instead of full-sized chips, I think they spread more evenly throughout the bread.
Divide between two loaf pans and bake for 60-70 minutes.
**Chef’s note: I prefer to use muffin pans or mini loaf pans for this recipe. I found that baking in a large loaf pan meant that the crust was overdone before the inside was fully cooked. Using the smaller pans allows the inside to bake at the same rate as the outside, resulting in more cake-like edges. My oven cooks the mini loaves in 25 minutes and the muffins in 27 minutes.