Pumpkin Chocolate Chip Bread

Name: Pumpkin Chocolate Chip Bread
Prep time: 10 min
Cook time: 1 h 10 min
Yield: 2 loaves
Ingredients: 3 cups flour; 2 cups sugar; 2 tsp. baking powder; 2 tsp. baking soda; 1/2 tsp. salt; 1/2 tsp. cinnamon; 1 cup oil; 4 eggs; 1 16 oz. can of pure pumpkin (NOT pumpkin pie filling); 1 cup mini chocolate chips

Grandma’s Pumpkin Chocolate Chip Bread is the perfect sweet treat to get you into the fall spirit!

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On Monday, it was a bit breezy, but an overall gorgeous day. All summer, J and I have been dying to take the girls to a local amusement park called Seabreeze. I have many happy memories of hot summer days riding the all the rides at Seabreeze with my family.

While T is still a little young for all this, A is finally at the age to start enjoying it! Now, initially she was a little unsure and kind of hesitant. But once she gave the kiddie rides a try she was hooked! She especially loved the boats and the cars! She also had a blast on the smaller water slides and all four of us went on the lazy river, which was quite the adventure.

We weren’t sure if we should try T on any of the rides, but we ultimately decided to let her try the boats with A. The first ride earlier in the day went pretty well. The one time T got a little restless, A jumped right in and kept her on track (no pun intended- ha!).

Towards the end of the day, we let both girls get back onto the boat ride. It started out pretty well, both gals were using the pretend steering wheels to drive the boat. But then, about halfway through the ride, T decided she’d had enough and started to get up and try to get out of the boat!

Pandemonium, you guys! The employee running this ride stopped the ride to try and get T, who was inconveniently located on the inside of the boat (i.e.not really accessible to her. Justin jokingly yelled out “who’s kid is that anyway?” which got a decent laugh from the other parents. But then, as they were getting T off the ride and about to start it up again, two or three of the other kids also followed suit and started trying to escape their boat!

And all the parents around the ride are yelling to their kids to stay in. The employee is looking around, probably trying to figure out which kid to go to first. I’m just hanging out, dying laughing (I know, I’m the worst. But in all fairness, J was already with her at that point). It was definitely a memorable moment.

Luckily, all the kids eventually calmed down and the ride continued. J and I were both kind of like “way to go Tess” which also got a few more laughs. All’s well that ends well- it really was the perfect day (outside of my getting stung by a wasp- if you follow my instagram stories, you already know about that).

I’ve said it before and I’ll say it again, I’m not really a huge pumpkin fan. It’s grown on me for sure, 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 it 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! The result is super moist and sweet without being jarring. Give it a try!

Other great fall treats include:

Pumpkin Chocolate Chip Bread

10 minPrep Time

1 hr, 10 Cook Time

1 hr, 20 Total Time

Yields 2 loaves

Author: Eve Repp

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Ingredients

3 cups flour
2 cups sugar
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup oil
4 eggs
1 16 oz. can of pure pumpkin (NOT pumpkin pie filling)
1 cup mini chocolate chips

Instructions

Preheat the over to 350 degrees and grease 2 loaf pans or a bundt pan.
Beat together the eggs and oil.
Add the flour, sugar, baking powder, baking soda, salt and cinnamon to the bowl and mix until just combined.
Add the pumpkin and chocolate chips and mix everything until just combined.
Pour the mixture into loaf pans or bundt pan.
Bake for 1 hour and 10 minutes or until the cake tester comes out clean (start checking at 50 minutes because every oven varies).

Cuisine: Fall, holidays, thanksgiving | Recipe Type: dessert, breakfast

https://www.thelifejolie.com/pumpkin-chocolate-chip-bread/

Jessy Freimann, The Life Jolie