It’s starting to get a little bit chillier out here. Perhaps fall is finally here?
We’re slowly getting more situated, finally getting rid of the mountain boxes, and buying last bits of furniture. It really feels like home!
We took a nice bike ride on Saturday along the Potomac river, and it was simply breathtaking! I love the bike trails around here because it takes away the stress of biking by the crazy drivers out here (seriously, insaaane drivers). So beautiful out here.
I’ve started my 7 weeks of pumpkin with this amazing pumpkin chocolate chip bread. Oh my gosh. This one was a winner! I can’t decide if it smelled better while I was whisking together the flour and spices or after it was cooked! After I had prepared the batter and popped the loaf pans in the oven, I realized that I had forgotten to put the eggs in. Snap! I was sure that it was not going to cook well; however, to my delight, it turned out just wonderfully! Soft, moist, and jam packed with pumpkin flavor and sweet chocolate chips. We had the missionaries over for dinner last night, and I found out that one of the elders is lactose intolerant and he may be allergic to eggs. I think that’s why I forgot to put the eggs in, so that he would be able to eat a slice!
Aaron and I actually liked the bread a lot without the eggs, so I think I’m going to leave them out in the future. I’ve added a note below about them so you can make your own decision! This is by far my favorite pumpkin bread. You’ve got to try it!
Chocolate Chip Pumpkin Bread
Yield: 2 loaves
2 1/2 c. all-purpose flour (spooned into measuring cup and leveled)
1/2 c. whole wheat flour*
2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1/2 c. brown sugar
1 1/2 c. white sugar
6 oz. container vanilla yogurt
3 eggs, slightly beaten (see note below)**
15 oz. can pumpkin puree
1/2 c. canola oil
1 tsp. vanilla extract
1 c. semisweet chocolate chips (plus a few extra for the top of loaves)
*The original recipe called for 1 cup of whole wheat flour, but I was a little skeptical of putting it in, so I only put in half a cup of whole wheat flour. I didn’t even notice it at all, but I liked it and think it helped temper the sweetness of the bread. Feel free to just use all-purpose flour if you prefer!
**Like I said above, I accidentally omitted the eggs when I made it, but I was actually quite pleased with the moistness of the cake. I think the combination of the pumpkin and yogurt provides enough moisture. From what I’ve read online, eggs give bread a more bread like texture; Aaron and I both like the cake like texture with excluding the eggs more. Make your choice based on your preference
- Preheat oven to 350 degrees. Spray 2 9×5 loaf pans with nonstick spray and set aside.
- Combine flours together. Before you add the spices, take a teaspoon or two of the flour and toss in a bowl with the chocolate chips. By coating the chocolate chips in flour, they won’t sink to the bottom of the bread.
- Next, add the cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Whisk together gently to combine and set aside.
- In a separate mixing bowl, combine brown sugar and white sugar and whisk together to break up any clumps of brown sugar. Add yogurt, pumpkin, oil, vanilla extract, and eggs (if you’re using them) and whisk until smooth.
- Slowly add the dry ingredients to wet and mix together, but be sure not to over mix. Once combined, gently stir in chocolate chips. Divide the batter between loaf pans and sprinkle a few extra chocolate chips on top. Bake for 50–60 minutes or until a skewer comes out with a few crumbs attached. If you’ve omitted the eggs, the cooking time may be a little less. Keep checking the bread after 45 minutes or so to make sure it’s not overcooked. It’s best when it’s moist and soft :)
- Let bread cool for 10 minutes and then run a knife around the edges of the pan and remove loaves from pans.
Adapted from Our Best Bites