This little gem came to me from my dear friend Cristine, she brought a loaf along with the recipe to my house years ago. The funny thing is that over the years we have had to ask each other for the recipe a couple of times, it’s one of those that you will search high and low to find again. I’m happy to put it here so I know once and for all where to find it!
Chocolate Chip Pumpkin Bread
1/2 c. unsalted butter
1 1/4 c. sugar
1 t vanilla
1 c canned pumpkin
1 3/4 c flour (I use whole wheat)
1 t baking soda
1 t baking powder
1/2 t salt (or none if using salted butter)
1/2 t cinnamon
1/2 t nutmeg
1/2 t ground ginger
1/3 c milk
3/4 c chocolate chips (I use mini chips and only 1/2 c)
3/4 c chopped nuts, optional
Heat oven to 350 degrees. Mix wet ingredients (first five) until well blended. In a separate bowl sift the dry ingredients (next six). Add 1/3 of the dry ingredients into the wet, alternating with the milk and continue until all ingredients are incorporated. Fold in chocolate chips and nuts. Pour into a loaf pan and bake 50-60 minutes, or 17 minutes for muffins.
Pumpkin from the garden is still warm from cooking it. Now Bethany and I get to make a couple of loaves of this yummy bread. Thinking of you and missing you.