Saturday, October 6, 2012

Taste Buds: Chocolate Chip Pumpkin Bread

I have been feeling like such a slug. I am trying to rest, take it easy, not go birding or get myself into trouble by doing so much; however in the process of trying to slow down I am driving myself crazy. I cannot bird, I cannot work out, I cannot walk long distances or do anything strenuous, I cannot even take the vacuum up and down the stairs. So I have been doing a ton of sitting and reading, and sitting and watching TV, and sitting so much I am going out of my mind.

I was on the phone with my mother the other day lamenting about trying to fill my days with things that I can do when she suggested maybe I spend more time on my recipes and my cookbook which is still a work in progress. It was exactly what I needed. I love how mom can sometimes swoop in and make all your troubles go away. So plan on seeing a bunch of new Taste Bud recipes, because cooking is something I love and something that I CAN do!


So it is fall, and it is time for pumpkin pumpkin pumpkin in everything. What better way to spend a few hours today than making the oh so yummy, oh so fabulous, oh so moist Chocolate Chip Pumpkin Bread. Seriously people I think this may be one of my favorite recipes from my mom. Spicy and chocolaty it with the pumpkin flavor surrounding it all; simply perfect. AND this recipe is super easy. No muss, no fuss. Just dump everything in a bowl, stir and bake.

2 cups flour
1/2 teaspoon of salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cloves
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups sugar
3/4 cup softened unsalted butter
2 eggs
1 15 ounce can of pumpkin puree = 1 3/4 cups
1 1/4 cups chocolate chips

1. Preset oven to 325 degrees. Grease two bread pans with Crisco, line with parchment paper and lightly grease parchment paper.

2. Combine flour, salt, baking powder, baking soda + spices in a large bowl and stir until combined.

3. With electric mixer in a separate bowl beat butter + sugar. Once combined add one egg at a time blending well. Beat in pumpkin puree. Once combined slowly add the flour mixture.

4. Bake for 1 hour and 30 minutes or until top is spongy and toothpick entered comes out clean. Let cool 10 minutes in the pan then remove from pan and remove parchment paper. Let cool completely before cutting.

Makes 2 loaves of bread


paul peggy zeus said...

That's so funny. I just made three dozen chocolate chip pumpkin muffins!! haha. Great minds think alike, and it IS pumpkin season, right?

Jennifer Arens said...

Yes I made chocolate pumpkin muffins myself! They are sooo yummers

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