Chocolate Chip Pumpkin Bread.


So I went outside…with a loaf of Chocolate-Chip Pumpkin Bread.  And then I took pictures of said loaf in the gorgeous natural light, and then on the grass, and then with a couple leaves, and then on a leaf pile, and then in a tree, and then on the steps of a library… totally normal, I promise.  But perhaps the best part of all, was that after the pictures and the couple of odd glances from passerby’s, I got to sit—on a bench because I’d already gotten sufficiently buggy from previous leaf-piles—amidst all this fall, and eat sweet, moist, spiced, chocolaty pumpkin bread.

So maybe, just maybe, seasons aren’t so bad.

Chocolate Chip Pumpkin Bread

Loosely adapted from

Makes 2 loaves

Pumpkin Puree

2-small cooking pumpkins (1.25-1.75 lbs. each), washed

1.  Preheat oven to 350 degrees.  Towel dry pumpkins, then cut in half from stem to base.  Scoop out guts and seeds, reserving seeds for later use as pumpkin seeds.  Place scooped-out pumpkin halves cut-side down on a foil lined baking sheet.  Bake for approximately one hour, or until extremely tender and lightly caramelized.  Let cool.  Scoop out pumpkin from shells and mash until smooth with a potato masher or pastry cutter.

Chocolate Chip Pumpkin Bread

Adapted from

20 oz. fresh pumpkin puree

2 ½ cup white sugar

1 cup dark brown sugar

1 cup vegetable oil

3 large eggs

3 ½ cups all-purpose flour

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cloves

2 teaspoons pure vanilla extract

½ teaspoon salt

½ teaspoon baking powder

½ teaspoon baking soda

2 cups semisweet or bittersweet chocolate chips

1. Preheat oven to 350 degrees.  Butter and flour two 9 by 5 by 3 inch loaf pans.  Cream together pumpkin puree and sugars.  Add oil, eggs, vanilla extract, and salt.  Stir until combined.  Add cinnamon, nutmeg, and ground cloves.  Stir until combined.

2.  Sift together flour, baking powder, and baking soda.  Mix dry ingredients into wet ingredients until just combined.  Stir in the chocolate chips.  Divide batter between two pans and bake in oven for 1 hour-1 hour 20 minutes.  If loaves begin to brown, cover with foil.  Check with a tester inserted in the center, and if tester comes out clean, the pumpkin bread is done.  Let cool before slicing.


3 thoughts on “Chocolate Chip Pumpkin Bread.

  1. cal orey

    love your blog words. reminds me of me. observing mother nature. i did the pumpkin/chocolate thing a few weeks ago. into honeycrisp apples now till they leave us. if you’re into chocolate, please visit me…

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