Delicious Pumpkin Chocolate Bread
If there’s anything that makes the Tiny Kitchen Assistant happy, it’s adding chocolate chips to everything: there are no muffins, pancakes or quick breads that are safe from his tinkering.
Personally, I think it’s genius.
This recipe is no exception. We took a basic family quick bread recipe and added half a bag of Ghirardelli chocolate chips, with excellent results.
Pumpkin Chocolate Chip Bread
|Prep time||25 minutes|
|Cook time||1 hour|
|Total time||1 hour, 25 minutes|
|Allergy||Egg, Milk, Wheat|
|Meal type||Bread, Breakfast, Dessert|
|Misc||Child Friendly, Freezable|
- .33 cup Vegetable oil
- .33 cup Applesauce (unsweetened is necessary, cinnamon is preferred)
- 1 cup Honey
- 2 teaspoons Vanilla extract
- 4 Eggs
- 3.5 cups Whole wheat flour
- 1/2 bag Semi-sweet chocolate chips
- 3 cups Pumpkin puree (or 1.5 cans)
- 2 teaspoons Cinnamon (ground)
- .5 teaspoon Ginger (powdered)
- .5 teaspoon Nutmeg (ground)
- .5 teaspoon Cloves (ground)
- .5 teaspoon Allspice (ground)
- 1 teaspoon Salt
- 2 teaspoons Baking soda (dissolved in 1/2 cup hot water)
Makes two loaves: one for you and one to share.
|Preheat oven to 325 degrees. Grease the bottoms and sides of two loaf pans.|
|In the bowl of your stand mixer, beat oil, applesauce and honey together. Add eggs and mix well. Stir in pumpkin and vanilla.|
|In a separate bowl, mix flour, salt and spices.|
|Add the flour mixture to the pumpkin mixture, stirring gently until fully mixed.|
|Dissolve baking soda in hot water, stir to mix, and then add to batter. Blend in chocolate chips.|
|Spread batter into two loaf pans. Bake for 55-60 minutes. The bread is done when a toothpick or skewer inserted into the center of the loaf comes out clean.|
|Cool on a wire rack for at least 30 minutes before slicing.|
The Husband admits that this is good for what it is, but thinks that I should focus my attention on the pumpkin pie bars from last week. Priorities, people.