My first love has always been baking, but my kids can't live on chocolate (although they would love to give it a shot). Cooking from scratch is a passion, whether it be a light and flaky tart or our family dinner. I'm always eager to learn about new ingredients and cooking techniques and would love to share recipes with you.
We are a chocolate loving house. I buy my chocolate chips at Coctco so we always have plenty for sprinkling on morning waffles, mixing with peanut butter and pretzels as a quick after school snack and of course, for baking. Shortly after my husband and I were married in October 1993, I hosted my first Thanksgiving dinner. My good friend Mike joined us for the holiday and brought this delicious Chocolate Chip Pumpkin bread. It has become my kids' favorite after school treat on a fall afternoon. The bread is full of warm spices and gooey chocolate, so, of course, they love it. It also contains a cup and a half of bran cereal...but you don't need to tell the kids about it. The cereal melts right into the bread. You won't even know it is there but it helps give the bread a nice texture. The original recipe called for one cup of oil, but I’ve found that the bread is just as good if you substitute water for some of the oil (substituting apple butter for some oil works well too). This is shaping up to be a blustery fall day - wouldn't a slice of this warm bread be a perfect way to take the edge off of the chill?
Chocolate Chip Pumpkin Bread
Dry Ingredients
2 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon ginger
Other Ingredients
4 eggs
1/2 cup water
1/2 cup vegetable oil
15 ounce can pumpkin
1 1/2 cups bran flake cereal
1 cup chocolate chips
Preheat Oven to 350.
Sift dry ingredients together. In a large bowl, beat eggs with a whisk until foamy. Whisk in water, oil, and pumpkin, then add bran flake cereal. Mix sifted ingredients into egg/pumpkin mixture. Mix gently just until all dry ingredients are incorporated. Mix in chocolate chips.
Pour into 2 greased loaf pans and bake for about 1 hour, or until tester inserted in center of bread comes out clean. You can also bake the bread in a bundt pan for about 50 minutes. Cool in pan for at least 20 minutes.
Comments
Chocolate Chip Pumpkin Bread
We are a chocolate loving house. I buy my chocolate chips at Coctco so we always have plenty for sprinkling on morning waffles, mixing with peanut butter and pretzels as a quick after school snack and of course, for baking. Shortly after my husband and I were married in October 1993, I hosted my first Thanksgiving dinner. My good friend Mike joined us for the holiday and brought this delicious Chocolate Chip Pumpkin bread. It has become my kids' favorite after school treat on a fall afternoon. The bread is full of warm spices and gooey chocolate, so, of course, they love it. It also contains a cup and a half of bran cereal...but you don't need to tell the kids about it. The cereal melts right into the bread. You won't even know it is there but it helps give the bread a nice texture. The original recipe called for one cup of oil, but I’ve found that the bread is just as good if you substitute water for some of the oil (substituting apple butter for some oil works well too). This is shaping up to be a blustery fall day - wouldn't a slice of this warm bread be a perfect way to take the edge off of the chill?
