Pumpkin Chocolate Chip Bread Season

Long before Starbucks fanatics counted the days until the seasonal Pumpkin Spice Latte (PSL) was available, my family has anticipated the start of Pumpkin Chocolate Chip Bread season which runs from Back-to-School through New Years.

Preheat oven to 350. 
Cream 1/2 cup butter and 1 cup sugar together.
Mix  3/4 Cup canned pumpkin and 2 eggs. 
Blend in 1 3/4 flour and 1 tsp baking soda and a dash of salt. 
Add 1 tsp cinnamon, 1/2 tsp Nutmeg, 1/4 tsp ground ginger, 1/4 tsp cloves. 
Stir in 3/4 or desired amount of chocolate chips. 
Bake in traditional loaf pan or 2 mini loaf pans for 1 hour. 


This recipe makes one loaf. I double it to make 2 at a time or 4 mini loafs as shown. Freezes well, if it makes there.


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