Episode 12

October is the month of pumpkin everything. Pumpkin bread, pumpkin coffee, pumpkin desserts, pumpkin ice cream, pumpkins used for decorating, and of course, pumpkin patches! People love pumpkins and that was very apparent this month. I decided to take my love for all things pumpkin to the kitchen and whip up this delicious pumpkin bread with chocolate chips and pecans.

First of all, let me start off by saying this is so easy to make. Other than buying and measuring out the ingredients and whipping them together, there isn’t really too much else to this recipe.

Secondly, it is fall in a loaf pan. Nutmeg, cinnamon, ginger, cloves – all the fall spices combined with pumpkin are an incredible combination. Throw in some chocolate chips and even better!

This is the perfect addition to any Halloween or fall themed festivity! It could also be part of a fun family breakfast this weekend 🙂

Enjoy!

Pumpkin Bread

Ingredients

• 1 3/4 c all purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 ground cloves
• 1/4 ground ginger
• 3/4 tsp salt
• 2 large eggs, room temperature
• 3/4 c sugar
• 1/2 c packed brown sugar
• 1 1/2 c pumpkin puree – or 340 g
• 1/2 c vegetable oil
• 1/4 c milk
• 2/3 c chocolate chips (I used dark chocolate, feel free to use semi-sweet!)
• 1/3 c pecan pieces (optional)

Instructions

1. Move oven rack to lowest position in the oven and preheat to 350 degrees. Spray a 9 x 5 inch loaf pan with non-stick spray.
2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined.
3. In a medium bowl, whisk the eggs, sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and milk.
4. Combine the wet ingredients with the dry ingredients using a wooden spoon. You’ll want to leave a few lumps and not overmix. Gently fold in the chocolate chips and pecan pieces.
5. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Start checking around 55 minutes and in 5 minute intervals until it is done.
6. Cool completely on a wire rack. Cover and store bread at room temperature for 3 – 4 days, or in the refrigerator for up to a week.

Notes

1. The pecans are optional. I also think walnuts would be a nice touch as well.
2. I mentioned that I used dark chocolate chips – feel free to use whatever chocolate chip you want, or completely leave them out.
3. Turn them into cupcakes by pouring into a cupcake tin and baking for ~ 20 minutes.

Don’t forget to check out my Apple Spice Bread recipe here. So far it is my top trending blog post for the month of October!

Cheers – MP