Chocolate & Pumpkin #TBT

While this pumpkin bread is my go to fall recipe, the muffin version is my new favorite. The recipe makes almost 2 dozen muffins - those that don't disappear immediately go in the freezer. They are a great addition to our weekday lunches or for a quick snack on the way to soccer. I really should consider making this recipe a bit healthier (in my spare time) but for now, it is a fave fall treat!

Chocolate Chip Pumpkin Bread 


Fall is one of my favorite seasons. After a long, hot and sticky summer, I look forward to the chill in the air, seeing bursts of colors in the turning leaves, carving pumpkins, and wearing sweaters! And I love the kitchen to be filled with the smell of cinnamon and pumpkin. This pumpkin bread recipe has become a new seasonal favorite in our house. It is easy to make and utilizes simple ingredients. Plus, it combines pumpkin and chocolate, a perfect combination for fall baking. 

I recently made this recipe with Charlie's class at school. They have been talking about pumpkins and using them for different activities in class. Baking with 12 two-year olds is a little different than just baking with Charlie! It was really fun -  I will post some pics of my adventure soon. This recipe isn't real spicy and I think that makes it very kid friendly. Plus, there are lots of chocolate chips! 











Ingredients:
4 eggs, room temperature
1 c. vegetable oil
2 c. sugar
3 c. all-purpose flour
1 14 oz. can pure pumpkin puree
2 t. baking soda
2 t. cinnamon
1 t. Kosher Salt
12 oz. semisweet chocolate chips
Yields:
36 Cupcakes or Two 9×5 Loaves or One Bundt Cake or Lots o’ Mini-Muffins (use mini-chips for these!)
Directions:
1. Preheat oven to 350. Grease and prepare the pan depending on bundt cake, muffins or loaves.
2. In a mixing bowl combine eggs, oil and sugar. Then, add the pumpkin and mix well. In a separate bowl whisk together flour, baking soda, cinnamon and salt. Slowly add this to wet ingredients until totally combined.
3. Mix in the chocolate chips with a wooden spoon and pour batter into prepared pan.
4. Bake according to pan size as follows:
Cupcakes: Bake for 25 minutes Two 9×5 Loaf Pans: Bake for 45-50 minutes Mini-Muffins: Bake for 12-15 minutes Bundt Cake: Bake for 60 – 65 minutes
5. Once baking is complete allow cake to cool for 10 minutes in the pan. Then, remove it on to a wire rack to cool completely. Slice and serve.
*Note: baking time in the loaf pans have been about 10 minutes longer for my oven. Make sure and check that baking is complete. Insert a knife and when it comes out clean, it is done.
Original recipe is from the Naptime Chef.

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