This is just a quick Thanksgiving week post but since the kids are now home, and I’m baking like crazy, I decided to throw up this recipe for Pumpkin Chocolate Chip Bread. It’s a breakfast and/or tea bread but it tastes like cake! This recipe makes two loaves so you can easily freeze one for later. And, like so many of my other recipes, the nuts are optional. I hope you are all safe and well and have a wonderful Thanksgiving week!
Pumpkin Chocolate Chip Bread
This quick pumpkin bread is easy to make and you can substitute and flour you prefer. I've made it with white, whole wheat, and gluten-free. They all work great! And like many of my recipes, you can take out the nuts/change the type of nuts with no issues.
Ingredients
- 3 cups flour
- 2 teaspoons ground ceylon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 2 cups sugar
- 1 1/2 cups coconut oil
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup pecans chopped (optional)
Instructions
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Preheat the oven to 350℉. Grease tw 8" x 4" loaf pans. Set aside.
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in a large bowl, whisk together the flour, cinnamon, salt, and baking soda.
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In another large bowl, whisk together the 4 eggs, sugar, pumpkin, and oil.
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Stir the wet ingredients into the dry ingredients, but only mix until just moistened. Fold in the chocolate chips and nuts.
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Pour the batter evenly into the two loaf pans. Bake for 60-70 minutes or until a toothpick stuck into the center comes out clean. Cool for 15 minutes on a baking rack. Use a sharp knife to loosen around the edges. Pop out the loaves and cool on metal racks.
