Chocolate Chip Pumpkin Bread (and Muffins)

1451583_10102136474220391_1805703084_n

Friends!  Fall is upon us!

I’ve been telling my friends for the past few weeks that I was going to make these muffins and bread, but life did what it always does and kept distracting me from cooking.  So rude, life!

This recipe makes the most moist and flavorful pumpkin bread and muffins that I’ve ever had.  I was a little skeptical while I was mixing the dry ingredients into the wet ingredients because it looked funny, but I trusted the recipe and it did not fail me.  Also, if you’re a chocolate fiend, I recommend you double the amount of chocolate chips.  I liked only using 1 cup because that way the chocolate didn’t overpower the pumpkin flavor, but I know I have chocolate-loving friends who are going to be mad that I didn’t use more.

If you want a quick shortcut and money saver, buy the “Pumpkin Pie Spice” from the spice aisle instead of individually getting the cinnamon, cloves, nutmeg, and ginger.  I use this whenever I make pumpkin pie, pumpkin chocolate chip cookies, pumpkin bread, and even apple pie because it uses the same spices also.

Try it out for yourself and embrace the season of pumpkin-flavored everything!

Chocolate Chip Pumpkin Bread (and Muffins)
adapted from AllRecipes.com
(makes 2-9.5×5 inch loaf pans or about 2 dozen muffins)

4 eggs
1 15-oz can of pumpkin puree
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 tsp vanilla extract
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1 cup mini chocolate chips (freeze them overnight so they don’t melt too much in the oven)

  1. Preheat oven to 350 degrees F.  Grease and flour 3 7×3-inch loaf pans (or 2 muffin tins).
  2. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, vanilla extract, water, and sugar until well blended.  In a separate bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger then stir in chocolate chips.  Stir dry ingredients into the pumpkin mixture until just blended (Don’t over mix!  It’ll make the bread dense and hard!).  Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven (about 20 minutes for muffins).  They are done when a toothpick inserted in the center comes out clean.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s