Chocolate Chip Pumpkin Bread

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Today’s recipe is brought to you from the corner of procrastination and despair (a common theme, it appears, with many of my recipe posts). It’s midterm season, and all I want to do is spend my days in bed with copious amounts of pumpkin-themed goodies watching Scandal.

So that is what I’m doing. To hell with graduation.
chocolate chip pumpkin breadPumpkin, as cliché as it may be, is one of the quintessential fall symbols for a reason. It can be stealthily integrated into various forms of comfort food -also synonymous with fall because, duh, it’s cold– such as pumpkin soup, pumpkin walnut pancakes, pumpkin bread….. etc etc etc until you have consumed enough pumpkin-related items to turn into a pumpkin yourself.

I pimped this recipe a lil bit with the not-so-groundbreaking addition of chocolate chips, because as great as pumpkin bread is on its own, it is a well known fact that the addition of chocolate makes everything better. And it does. Try this chocolate chip pumpkin bread: you might fail your midterms by baking instead of studying, but in 10 years you won’t care about an Astronomy midterm. You will still care about pumpkin bread.

How’s that for a solid marketing strategy?
chocolate chip pumpkin breadCHOCOLATE CHIP PUMPKIN BREAD
(makes one loaf)

You Will Need

  • 1,75 cups all purpose flour
  • 1 cup granulated sugar
  • 1 tsp. salt
  • 1 tsp. nutmeg
  • 1,5 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 cup canned pumpkin purée
  • 0,25 cup vegetable oil
  • 0,25 cup applesauce
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 0,25 cup water
  • 1 cup semi-sweet chocolate chips

Directions

  1. Preheat oven to 350F and grease a bread tin. Set aside.
  2. In a large bowl, mix the flour, sugar, salt, nutmeg, cinnamon, and baking soda.
  3. In a smaller bowl, beat the eggs with the vanilla. Add in the oil and water, then add the whole bowl to the flour mixture.
  4. Mix in the pumpkin and applesauce until the consistency is that of brownie batter; fold in chocolate chips.
  5. Bake for about 50-60 minutes, depending on your oven and your idea of perfect pumpkin bread consistency. I would say let cool before eating, but this is so good I wouldn’t blame you for eating it straight out of the oven. With a slab of butter, of course.

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