01-

02-

03-

04--

05--

06-

08--

12--


Ingredients

2 cans pumpkin pure (8oz cans)

2 cups mini chocolate chips

1 sweet potato (no skin)

1 banana

4 eggs

3 cups of flour (I used the gluten free multipurpose flour from Pillsbury.

2 cups of sugar

1 tbsp of PB2 (you can use regular peanut butter, but I love PB2)

1/2 tsp of cinnamon

1 tbsp of baking soda

1 tsp vanilla extract

Directions

  1. Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray two 9×5 inch loaf pans with non-stick spray. Set aside.
  2. Add all of the ingredients into a large bowl and mix, I use a Kitchen Aid mixer and it keeps me from having to make multiple steps in the mixing process.  Leave our a handful of chocolate chips to add on to the top of the batter once you pour it into the prepared loaf pan.
  3. Pour the batter into the prepared loaf pan. Bake for 60 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
  4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing.  Add cream cheese frosting per slice on request.  My boyfriend loves cream cheese frosting, he puts it on all of his deserts! ha! Your bread will stay fresh in an airtight container or kept in the fridge for 8-10 days.  It wont last that long, though.

I come from a long line of what you would call  “foodies”.  My entire family has an eye for a beautiful meal and taste buds that’ll tell you exactly how many teaspoons of cayenne pepper you put in the 80 ingredient dinner you cooked last night.

When deciding what kind of pumpkin dish I wanted to make first this season, I was stuck between cookies and muffins… so, I went with Chocolate Chip bread.  Haha!  Or if you’re really feeling fancy you can top it with some cream cheese frosting and basically call it a cake… You wouldn’t be able to make a sandwich out of it, as it is too moist and I don’t think turkey and cheese would be good in between two incredible slices of this.  But eat it with a cup of coffee and you’re set.  This will be my Thanksgiving dish with the family this year.

Now, don’t get too put off by the ingredients because this bread of mine is boyfriend approved, that’s a big deal.
He is a meat and potatoes kind of guy who doesn’t like his food to touch! Ha!

If you decide to try out my recipes, please come back and let me know what you think!

Chocolate Chip Pumpkin Bread
A delicious spin on your ordinary pumpkin!
Serves 12
Ingredients:
2 cans pumpkin pure (8oz cans),
1 sweet potato,
2 cups mini chocolate chips,
1 banana,
4 eggs,
1 banana,
3 cups of flour,
2 cups of sugar,
1 tbsp of PB2,
1/2 tsp of cinnamon,
1 tbsp of baking soda,
1 tsp vanilla extract.
Instructions:
Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray two 9×5 inch loaf pans with non-stick spray. Set aside.
Add all of the ingredients into a large bowl and mix, I use a Kitchen Aid mixer and it keeps me from having to make multiple steps in the mixing process. Leave our a handful of chocolate chips to add on to the top of the batter once you pour it into the prepared loaf pan.
Pour the batter into the prepared loaf pan. Bake for 60 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Add cream cheese frosting per slice on request. My boyfriend loves cream cheese frosting, he puts it on all of his deserts! ha! Your bread will stay fresh in an airtight container or kept in the fridge for 8-10 days. It wont last that long, though.