If I’m being completely honest, I’m not really a huge pumpkin fan. I know, I know, what kind of basic bi*%h am I if I don’t like pumpkin everything? I just don’t really get the hype. But as with most things in life, there is always an exception to the rule. My Grandma Eve’s recipe for Pumpkin Chocolate Chip Bread is that exception for me.
This is actually more of a cake. And I’m sure you can make it in a bundt pan and serve it as such. But I like to use this as a “bread” so that I have an excuse to eat if for breakfast. Because cake for breakfast, duh. Finding an excuse to eat unhealthy food for breakfast just happens to be a talent of mine. I take it very seriously. You can blame that on my mom, because she allowed us to have this for breakfast once in a while as a treat. Everything in moderation.
To up the ante a little, I like to spread butter on the top and go to town. But I’m pretty sure it’s delicious on it’s own. This makes 2 regular size loaf pan’s worth of “bread” which is perfect- one to give and one to enjoy!
Pumpkin Chocolate Chip Bread
Source: Grandma Eve Repp
- 3 cups of flour
- 2 cups of sugar
- 2 tsp. of baking powder
- 2 tsp of baking soda
- 1/2 tsp. of salt
- 1/2 tsp. of cinnamon
- 1 cup of oil
- 4 eggs
- 1 16 oz. can of pumpkin
- 1 cup of mini chocolate chips
Preheat the over to 350 degrees and grease 2 loaf pans of a bundt pan.
Beat together your eggs and oil.
Add the first 6 ingredients to the bowl and mix until combined.
Add the pumpkin and chocolate chips and mix everything until fully combined.
Pour the mixture into your loaf pans or bundt pan.
Bake for 1 hour and 10 minutes or until your cake tester comes out clean.