We just shipped off our last shipment for Quilt Market this week (Yes!! I have a new fabric line coming out....my favorite yet I might add!!) and in typical Sarah & Kenneth style, we ended up baking Sunday regardless of the heap of fabric all over the family room. I'll clean that up tomorrow (before my mom comes to watch the kids of course!) and I'm glad to push it back.
This bread is amazing!
Ella is a little bit addicted even.
Here's the recipe. I hope you enjoy!!
Pumpkin Chocolate Chip Bread
Makes 2 loaves
Dry ingredients
2 ½ C. all purpose flour
1 C whole wheat flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 C white granulated sugar
Wet ingredients
15 oz canned pumpkin puree
4 whole eggs
1 C brown sugar
1 C vegetable oil
2/3 C water
1 tsp vanilla
1 bag of semi sweet chocolate chips
Instructions
- Preheat oven to 350.
- Mix wet ingredients and dry ingredients in separate bowls. Be sure to thoroughly mix both wet and dry separately before combining. Add the dry to the wet in four stages and stir until just barely combined (don’t over mix).
- There are only two acceptable units of measure for chocolate chips; the handful and the bag. Add the whole bag and give it a few stirs.
- Grease two loaf pans and pour the batter evenly between the two. Bake until a toothpick inserted in the center (and doesn’t hit a melted chocolate chip) comes out clean with no gooey batter stuck to it. Bake for around 50 minutes. We’re at high elevation so it took closer to 60. Adjust cooking based on the toothpick test.
Happy Autumn!