October is here and that means when its almost gone, its Halloween time! This is the start of my favorite time of year. The weather is cooler, fun holidays begin and football is in full swing. My garden is mostly dormant save for a few late tomato plants and the pumpkins have been harvested. Speaking of which, pumpkins are EVERYWHERE!! I decided that combining my favorite fall treat with a Halloween staple, mainly pumpkin bread and chocolate, would be a great idea.
| Prep Time | 10 Minutes |
| Cook Time | 1 Hour |
| Passive Time | 1 Hour |
| Servings |
loaves
|
Ingredients
- 15 ounces Pureed Pumpkin
- 3 Eggs
- 1/2 Cup Vegetable Oil
- 1 Tablespoon Vanilla
- 2 Tablespoons Water
- 3 Cups Flour
- 3/4 Cup Sugar
- 3/4 Cup Brown Sugar
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Clove
- 1/2 Teaspoon Nutmeg
- 2 Teaspoons Cinnamon
- 12 Ounces Mini Chocolate Chips I used regular, but mini would be better
Ingredients
|
|
Instructions
- This will make two 9X3 loaves. Spray with baking spray and set aside. Pre heat oven to 350 degrees
- Combine all your dry ingredients and mix well.
- in a separate bowl, whisk eggs. Add oil, vanilla and water and combine. Slowly add mixture to dry ingredient bowl and mix. Fold in pumpkin puree and mix until the pumpkin is well combined.
- Add 3/4 of the chocolate chips to batter and stir well. Save remaining chips to top loaves prior to baking.
- Pour batter into pre greased loaf pans. The batter should go up 3/4 of the way of each pan. Sprinkle remaining chips on top of the batter. For easier handling of the loaf pans, its easier to set them on a cookie sheet before sliding into the heated oven.
- Bake for one hour. Let loaves sit in oven with door open until oven has cooled before removing from oven. The loaves can cool for another half hour on the counter.
- Each loaf would make 5 very generous servings.
Share this Recipe
Leave a Reply