Pumpkin perfect: Dessert bread has become a family fall favorite

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Editor’s note: The Daily Reporter is featuring local recipes and the stories behind them. Here, Kathleen Nicholson of Eastern Hancock County shares her recipe for pumpkin chocolate chip bread.

“Now that school is back in full swing, it seems as though I can’t keep my pantry stocked,” Nicholson writes. “Between packing kids’ lunches every night and having something ready for them when they get off the school bus, it’s become quite a chore! With five growing boys in our family, it’s routine for them to finish a 9 by 13 pan of dessert in no time. Lately, I’ve been baking up one of my favorite fall treats with the help of our smaller boys who aren’t in school yet.

Pumpkin Chocolate Chip Bread is a favorite among our boys, likely due to the amount of chocolate chips that are added to the bread. This recipe is great because it yields three loaves of bread. You can freeze the extra loaves, or if you’re anything like us, just watch them all disappear off the countertop in a day or two!”

Pumpkin Chocolate Chip Bread

3 cups flour

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

4 large eggs

2 cups sugar

2 cups pure pumpkin

1 1/2 cups canola oil

1 1/2 cups mini (semi-sweet) chocolate chips

In a large bowl combine the flour, cinnamon, salt, and baking soda. In a mixing bowl, beat the eggs, sugar, pumpkin, and oil. Stir the dry ingredients in just until moistened. Fold in chocolate chips. Pour into three greased loaf pans (put parchment paper down first). Bake at 350 degrees for about 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from the pans. Freeze the loaves if desired.

Jordan and Chet Nicholson help mom Kathleen make pumpkin chocolate chip bread. Submitted photo