pumpkin chocolate chip bread*

I don't know about you, but I am always in the mood for a pumpkin chocolate chip cookie. No matter the situation, I am 100% ceratin that I would never turn one down. If I am so full that I am on the verge of losing my lunch (literally) I would at least take one to go.

My relationship with pumpkin is a very strange one. I absolutely despise pumpkin pie. I know that it may seem extreme, but I really do not like the stuff. Every Thanksgiving I tell myself that this year is the year. I try it for the thousandth time, and every time I have to force myself to not spit it out. It really is one of those things that I couldn't even make myself eat just to be nice. Why - you ask? The texture. That is the only reasoning I can think of.

However, pumpkin cookies, breads, muffins, and rolls I am completely in LOVE with. The spices that people put with pumpkin things (cinnamon, nutmeg, etc.) just make them unbelievable. That is if there are no hidden raisins in there. Not a raisin fan.

We made this bread for the kiddos a few months back for breakfast and loved it so much I put it on my 5 week cycle rotation. Sarah (my awesome Coordinator) had the brilliant idea to top this amazing bread with non other that some amazing semi sweet chocolate chips! I was so excited to hurry and bake our bread and let it cool so that I could try it and pray it tasted like a pumpkin chocolate chip cookie. Pretty darn close!! Let's just say I could eat the whole pan! (Oh, and we snuck some whole wheat flour in there, too. Shhh..don't tell.)

Pumpkin Chocolate Chip Bread
adapted from Cooks.com

2 c. all-purpose flour
1 1/2 c. whole wheat flour
1/4 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. each nutmeg, cloves, cinnamon
1 1/2 c. each granulated sugar and packed brown sugar
1 c. oil
2 c. canned pumpkin
4 eggs
1/2 c. chocolate chips
Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well.

Mix dry ingredients with the oil and pumpkin, stirring until well combined.

Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans. Top batter with chocolate chips.

Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool.

How could you not love this bread?? You could always mix the chocolate chips right into the batter, but I love them on top, too. Hey, I've got an idea. Do both! You can never have too many chocolate chips. And if you choose to do the 1/2 whole wheat flour idea, you can almost not even feel guilty about these little guys swimming around your batter!



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