Pumpkin Bread with Chocolate Chips

These have been sitting in my house for the last week or so.

They’ve been speaking to me, telling me how wonderful they are, how happy they can make me, how just a few of them at a time aren’t bad for me. 

They want me.

And I want them.

Do chocolate chips talk to you all too?

Okay, so instead of just stuffing handfuls of them into my face (which, believe me, I am not above), I decided to bake with them.  Originally, I was going to keep it real simple and just do chocolate chip cookies, because I haven’t made those in awhile and I have a CLASSIFIED recipe that is super TOP SECRET and so CONFIDENTIAL that I can never, ever, ever post it on here.  Just kidding.  I’ll probably do that in the very near future.

I just didn’t have the secret ingredient handy for chocolate chip cookies.

But I did have a can of pumpkin available, and if I could name two of my favorite foods, it would probably be a superclose tie between chocolate chips and pumpkin, or mozzarella and crème brûlée.  (Do you know how long it just took me to 1) find out how to spell crème brûlée and 2) look up those f’ing symbols?  Please take a moment to appreciate my efforts in correctly spelling this divine French dessert.  Thank you for your cooperation.)

Anyway.

I had a can of pumpkin, and I am obsessed with pumpkin.  Pumpkin pie, pumpkin pancakes, pumpkin bagels with pumpkin cream cheese, hell, I’ve eaten just straight up pumpkin out of the can before.  (I do not recommend that, by the way, because it is nasty.  I was pregnant, however, and having an in-freaking-tense pumpkin craving, so shoveling a spoonful of raw pumpkin into my yapper is excusable.)

So if chocolate chips and pumpkin were to bang and the pumpkin got knocked up, pumpkin bread with chocolate chips would be the love child of this blessed (and messy?) joining.

Also, just so you know, it’s been a long day and I’ve had one two three glasses of wine.

Soooooo……I got onto my most favoritest recipe website ever, and I found this recipe for the bread.  Take a stick of softened butter and some sugar and throw them in a bowl.

Then you mix it all around like you just don’t care.

Now add two eggs, cause that’s what it says to do.

Beat those in and then prepare yourself, because the pumpkin is coming next. 

Is anyone wondering why I’m holding a cup of pumpkin puree in my hand?  Well, do you remember how I said a moment ago that I  have an obsession with pumpkin?  I may not like the taste of raw pumpkin, but I LOVE THE SMELL.  I’m holding it because after I took that picture, I had to stick my schnoz in there and take like 12 big whiffs.

It was heaven.

So toss in the pumpkin, mix it, and set it aside.

Goodbye for now, my pumpkiny friend.

Now we need to get together the dry ingredients.  Grab another bowl and toss in some flour, baking soda, cinnamon, nutmeg, cloves, and salt.

Gradually add this dry mixture to the pumpkin mixture, folding it in and mixing until it’s all combined.

Add the chocolate chips and some walnuts if you want to, and then scrape the whole shebang into a greased 9x5x3 loaf pan.

Pop it in a 350 oven for about an hour, savoring the aroma that will fill your house for the last twenty minutes of cooking.  Seriously, people, SAVOR IT.  It’s so much better than any of the autumn scented Febreze products. 

Oh baby.  You had me at hello.

Make this next time your chocolate chips speak to you and you find a forgotten can of pumpkin in your pantry.  You’ll be so glad you did, PROMISE.

Pumpkin Bread with Chocolate Chips
1/2 c. butter, softened
1 c. sugar
2 eggs
1 c. canned pumpkin
1 3/4 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. cloves
1 c. chocolate chips

Preheat oven to 350 and grease a 9x5x3 loaf pan.  In a large bowl, cream together butter, sugar, eggs, and pumpkin.  In a separate bowl, mix dry ingredients except chocolate chips.  Gradually add dry mixture to pumpkin mixture, mixing until completely combined.  Add chocolate chips, and pour into loaf pan.  Bake for approximately 1 hour or until toothpick inserted in center comes out clean.

Thanks to Michele McFie for sharing this tasty recipe.

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4 comments so far

  1. Rachel on

    I used to have self-control. That’s why the fact that I have not had anything dessert-like in the past two days is very impressive. I can probably lose a good 10lbs or so if I don’t eat any chocolate for a week.

  2. Tracey on

    U r amazing in the kitchen. I love your stories. Therefore I love your canny knack for making me laugh out loud while I read recipes for delicious food. Truly you are a goddess and I your humble servant.

    • Chandragupta on

      Good God, Tracey, how many glasses of wine did you have last night?

  3. toshiba portege r835-p56x on

    Awesome post…


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