Pumpkin Chocolate Chip Bread is one of those recipes that reminds me of my childhood.
I don’t remember a Thanksgiving when this wasn’t on the table.
For the last three years I have been bringing it to my in-law’s Thanksgiving dinner.
Because it should be on their table, too.
I thought about modifying the recipe to make it a little healthier, but I just couldn’t bring myself to do it.
Who am I to change my Nan’s recipe when it is perfect, just the way it is?
Pumpkin Chocolate Chip Bread
makes 2 loaves (or 7 mini loaves)
- 2/3 cup shortening or butter
- 2 2/3 cups sugar
- 4 eggs
- 16 oz pumpkin
- 2/3 cup water
- 3 1/3 cup flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 12 oz bag chocolate chips
- 2/3 cup chopped walnuts (optional)
Cream together sugar and shortening, then add eggs, pumpkin, and water.
Mix dry ingredients in separate bowl, and add to wet ingredients.
Stir in chips and nuts.
Butter and flour two loaf pans and fill halfway.
Bake at 350 for 55-60 minutes.
This recipe makes a LOT of batter.
This bread is sweet, dense and moist. Perfect with a cup of coffee. Or Thanksgiving dinner.
If you want, you could halve the recipe and just make one loaf.
But then you couldn’t bring one to your office where your coworkers will devour it in 15 minutes.
And your husband couldn’t bring 9 muffins to work and hide them in his desk.
And then eat the two slices in the photo before dinner last night.
Definitely, make two loaves.