Monday, November 9, 2015

Chocolate Chip Pumpkin Bread

While cleaning out the fridge this weekend, I found that I had a huge can of pumpkin that I'd barely used. I'd completely forgotten I had it, but it still looked fine, so I decided to make something from it.

I grew up with my mom making chocolate chip pumpkin bars, and I thought that would be a good idea. I turned to Pinterest. And found almost nothing. "Pumpkin bars" resulted in lots of pumpkin type cakes with cream cheese frosting. Since I planned to take this recipe to my church choir members, that was just too messy.

After lots of fruitless searching, I instead typed in "chocolate chip pumpkin" just to see what would come up. I mean, how could that combination go wrong? It had to be there. And it was, but instead of cookie bars, I found bread!

Duh. Pumpkin bread with chocolate chips. Why hadn't I thought of that? This recipe had the most pins, so it was the winner:

Pumpkin Chocolate Chip Bread

The recipe called for 1 1/2 Cups pumpkin, and I had about 3, so I decided to double it. (Not usually what I do with a new recipe. I usually half it in case I don't like it, but I figured this was a pretty safe recipe.) I decided that if we didn't eat it all, we could do like the website said and freeze the extra.

Yeah, there wasn't any extra. Brian and I ate half a loaf ourselves in two sittings.

The only problem was that I didn't have any orange juice in the house, but I do have a toddler, so apple juice is always in large supply. The post says the OJ is mostly for moisture and a touch of sweet, so I figured the apple wouldn't mess is up too much.

There are a couple things that Sally insists on in her recipe, one of which is to move the rack down to prevent the top of your bread from burning. I thought, huh, why not? I don't know if it really did anything, but since my bread didn't burn, maybe it worked.

You start with the typical mixing of the dry ingredients, and already I was hooked. Is there anything better than the smell of spices whisked with flour?

Next you cream the eggs and sugars, then add the pumpkin and oil. Pretty straightforward.

Slowly add the dry ingredients, and then fold in the chocolate chips. She only calls for 2/3 Cup chips, which I thought was odd. Is there a reason to skimp on the chocolate? Why not just make it a full Cup? So I did...I don't regret it. :)

The other odd thing in this recipe is that she says to cover the bread halfway through baking. Again to prevent burning. I will just say this: do it carefully! On one of my loaves, the foil touched the batter, which caused that one part to not finish baking. I had a gooey glob on the top that required an extra ten minutes of baking without the foil.

I also apparently didn't grease the pans well enough. One came out okay, but the other...

Oops. It still tasted great.

I always make such a mess while baking.

But it is so worth it! As I said, this bread is just about gone with only two of us in the house after about a day. Definitely one to add to the list!

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