Thursday, September 13, 2012

Chocolate Chip Pumpkin Bread


Oh Fall. You know I love you.

I wait all stinking Summer long for your crisp refreshing days. I wait for the chance to don a cardigan and pair of knee-high boots. I wait for apple cider. I wait for leaves to change. I wait for soup. I wait to throw open all the windows. We I for college football. I wait for Halloween and for Thanksgiving. I wait for costume-making. I wait for Turkey. I wait for all things pumpkin, well except pumpkin pie...sorry it is the truth, I can't stand pumpkin pie.

Finally my wait is pretty much over.

I know the calendar in all of its stinginess won't allow me to say it is Fall...

..but shhhh don't tell...

'Cause it feels like Fall, so I am saying it is Fall.

Watch out! I like to live on the edge.

So with my arms stretched out wide to welcome my dear old friend Fall, I must bake something for her (I debated and debated whether fall was a he or a she...since she is my dear old friend I figured she must be a girl).

I chose this.


Oh my word.

Fall you lucky, lucky gal. Just for you, a glaze drizzled loaf of chocolate chip pumpkin bread.


So. Delightfully. Good.

This recipe is legendary in Hubby's family. It comes by way of my SIL's family. This recipe as been tweaked and altered and perfected by her family until it became the loaf of pumpkin bread everyone wanted. A loaf of this bread could be used for currency if gold ever ceased to exist.

Yes it is that fantastic.

So are you in the process of welcoming Fall too?

I am sure she would like another loaf of this bread, or two, or 20, or 200...

So all of you, go ahead make you her some Chocolate Chip Pumpkin Bread.

She will love you for it.

Chocolate Chip Pumpkin Bread

3 1/2 cups flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
3 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 cup oil
3/4 cup water
2 cups canned pumpkin puree (plain, not pumpkin pie puree)
4 eggs
1 cup chocolate chips

Glaze:
powdered sugar
milk
lemon juice

Preheat Oven to 350.

Grease and flour a large loaf pan (or a few smaller loaf pans). Mix dry ingredients together in a bowl. Set aside. Mix wet ingredients in a bowl. Add dry ingredients until well combined. Add chocolate chips.

Fill greased pans about 3/4 full.

Bake large loafs for 1 hour. Bake smaller pans for 35 minutes.

Mix glaze ingredients to desired consistency. Basically start with a larger amount of sugar and add small amounts of milk and lemon juice to thin it out.

Remove loaf from oven. Let cool 5-10 minutes. Remove carefully from pan onto a cookie rack. Drizzle with glaze.


Slice it up.

Invite Fall in.

Have her take a seat.

Enjoy some pumpkin delightfulness.

Sharing:

Friday Flair: Whipperberry
Sweet Treats: Something Swanky
Pity Party: Thirty Handmade Days

10 comments:

Adrienne said...

when i saw the first pic, i thought, 'holy cow, is that butter drizzled on the top?' LOL. okay, so then i learned it's a glaze, ha-ha. that just made me laugh when i thought it was a bunch of butter :-) anyway, will have to try this bread...looks and sounds great!

Stockhoff Family said...

Fiirst, 4:00 a.m. good to know craziness has been passed down the line, but seriously lady! Second, considering the fall binge I am on (wonder were you got that) AND chocolate binge which well just is! I can't wait.

Chloe said...

Oh my goodness, YUM. I absolutely have to try this! Definitely going to welcome Fall in soon. :)

ColleenandKendra said...

Oh yes, I know that loaf of loveliness well! Love that stuff!

Corrie- said...

my goodness that looks so yummy, it's on the fall bucket list for sure. Thanks for sharing!

Larissa@Just Another Day in Paradise said...

Seriously guys, I know you will love it!

Collen, I knew you would recognize it. It is like crack for sure.

Whitney & McKayla said...

I HAVE to make this! I love pumpkin bread, but I've never had one like this. Thanks for sharing!

PS...did anyone else notice the recipe says "2 cups bumpkin" instead of pumpkin? LOL, love it.

Larissa@Just Another Day in Paradise said...

Whitney...ahhh...I am sure they did notice. Hahaha.

I shall fix that now!!

Geez. Sleep deprived much.

Thanks!

Debi Bolocofsky said...

this looks so good. I have a link party on Wednesdays, and I would love it if you would link this and any other posts. It is called Wednesdays Adorned From Above Link Party. It runs from Wednesday to Sundays.
http://www.adornedfromabove.com/2012/09/reeses-smore-brownies-and-wednesdays.html
I hope to see you there. I am your newest follower, and I would love for your to follow me also. Have a great Day.
Debi Bolocofsky
Adorned From Above
www.adornedfromabove.com

Beth Davis said...

Hi, I just found this recipe and was wondering what you considered a "large loaf pan" versus a "small loaf pan." I am new to cooking and I'm totally ignorant to much of what is in recipes. I already have a glass loaf pan that I have cooked meatloaf in. Would that be considered small or large? It's a 5x9 1.5 quart pan. Thanks and I look forward to making this!

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