I haven’t made this pumpkin bread recipe in a very long time and I must it turned out perfectly scrumptious!
It was just a great day for baking...Cold outside and warm inside with heavenly smells coming from my oven... I’m pretty sure I say this at the start of every season but ...I love this time year!
This bread should really be called dessert bread because it is soooo good.. moist with a little crunch on top and sweet!
I wrapped up a couple of loaves using brown paper sacks that I cut up to create a band over each loaf and then added a band of leftover scrapbook paper, tied it up with orange and white baking twine, added a sticker and then wrapped each loaf in cellophane to keep them fresh.
The little sticker was supposed to print out as a nice round pretty pumpkin but as it came through the printer...it for some reason squished them all up and most were not readable but I salvaged 6 of the squished little punkins 😁
Here’s the recipe it makes 2 regular sized loaves or 7 mini loaves
Pumpkin chocolate chip bread
3 C sugar
1 C oil
4 Eggs
1 large banana
1/3 c water
3 C Flour
2 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp cloves
1 tsp allspice
1/4 tsp ginger
1 tsp salt
1 C semi sweet chocolate chips
15 oz can pumpkin
Beat eggs, sugar, oil and banana together. In separate bowl mix all dry ingredients, add to wet ingredients, add pumpkin and water and mix, add chocolate chips and mix in with a spoon.
Grease pans. Pour mixture into pans and bake at 350 for 45 min or until toothpick comes out clean.
Enjoy and share some with friends and neighbors!
