I love having daughters who like to bake. We are getting spoiled by hearing “what can we make?” whenever they are home. I have already shared posts of Arielle’s zucchini chocolate chip bread, this time it was Emily who came home and wanted to bake.
Emily had just made pumpkin bread at school so she wanted to try my recipe; it is one I adapted from a recipe by Kayla Bennett.
I should note that I am writing this the weekend the “Frankenstorm” Sandy is expected to pound Delaware, so Arielle will also be coming home and I expect more baking to be done before the girls return to university after the storm.
Chocolate Chunk Pumpkin Bread
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 tsp cinnamon
1/2 tsp nutmeg
2 eggs (from Farmer Kim)
1 cup cooked pumpkin, mashed
1 cup white sugar
1/2 cup light brown sugar
1/2 cup milk
1/4 cup canola oil
3 oz. dark chocolate chips
3 oz. semi sweet chocolate chips
Preheat oven to 350F.
In a medium bowl, mixt together flour, baking powder, baking soda, salt and spices.
In a large bowl, whisk together until smooth – eggs, pumpkin, sugar, brown sugar, milk and oil.
Add the dry ingredients to the pumpkin mixture, stir to blend well. Stir in chocolate chips.
Pour into a greased 9 x 5 loaf pan. Cook 55 – 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes, remove from pan and cook on a rack.
Slice and enjoy! I like mine with cream cheese.
Makes 1 loaf.