In Dallas fall doesn’t usually arrive until November, and this year was no exception. We finally had our first chilly day on November 1st, and it felt great! Out came our scarves & sweaters, and even our new coats. When we get that first chill our thoughts turn to pumpkin bread. We can’t wait to get that first loaf baking and smell the aroma of the spices & pumpkin baking together. Our family has a couple of favorite recipes, but how can you beat a recipe that adds chocolate chips to a traditional pumpkin bread? We found this recipe on Epicurious.com a couple of years ago, and we have been making it ever since. What are some of your favorite fall foods?
Pumpkin-Chocolate Chip Bread
- 1 3/4 cups unbleached all purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room tempature
- 1 1/4 cups sugar
- 3 large eggs
- 1 cup canned pure pumpkin (we like to use organic)
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
- 3/4 cup miniature semisweet chocolate chips (we usually add a few more of these)
- 3/4 cup chopped walnuts (we don’t usually add these)
Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.
Bake bread until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn bread out onto rack; cool completely. Can be made 2 days ahead. Wrap in plastic; store at room temperature.