October is almost here and i am starting to think of Pumpkin. It used to be i hated pumpkin, but i still have no idea why but one day i just seemed to like it and now i love it. I have no idea why. It was time for me to start the season with a Pumpkin Bread and i found this amazing Chocolate Chip Pumpkin Bread. It’s simple, very pumpkiny, spciy and just tasty. All the flavors come out perfectly in this bread. Even the frosting is spiced up. You will not be dissapointed with this recipe.
Looking for other pumpkin or squash ideas for October? Here is a short list of my favorites:
- Butternut Squash Puree with Orange, Ginger and Honey
- Butternut Squash and Apple Soup
- Pumpkin Brownies
- Pumpkin Cupcakes with Maple Frosting
- Pumpkin Pie Bars
- Roasted Vegetables
- Thai Curry Squash Soup
What are some of your favorite pumpkin recipes? Please share a link with me in the comment.
Chocolate Chip Pumpkin Bread
Adapted from: Horizon Dairy
Yields: 1 Loaf | Prep Time: 25 Minutes | Bake Time: 65 – 75 Minutes
1 3/4 cups unbleached flour (you may substitute up to 3/4 cup whole wheat flour)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp cloves
1/2 cup Horizon Organic unsalted butter
3/4 cup sugar
2 large Horizon Organic eggs
1 cup canned pumpkin (not pumpkin pie filling)
3/4 cup semisweet chocolate chips
1/2 cup powdered sugar
1/8 tsp nutmeg
1/8 tsp cinnamon
1-2 tsp Horizon Organic milkPreheat oven to 350 degrees. Butter and flour one 9×5-inch loaf pan. In a medium bowl, sift together flour, soda, salt and spices. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until well combined. Add flour mixture alternately with pumpkin, mixing well between each addition. Stir in chocolate chips. Spread batter into prepared pan and bake for 65-75 minutes, until loaf feels firm and springy when pressed in the center and a tester inserted comes out clean (except for melted chocolate chips). Cool in pan for 15 minutes then remove from pan and cool on a wire rack. To prepare glaze, sift powdered sugar with nutmeg and cinnamon in a small bowl. Add milk until mixture is thin enough to drizzle. Pour glaze over cool bread. Bread will keep well wrapped at room temperature for two days, in the refrigerator for five days, or in the freezer for up to four months.
One Year Ago: Pumpkin Cupcakes with Maple Frosting
Katherine Martinelli says
October 1, 2011 at 12:49 amSuch a great recipe! My mother-in-law makes pumpkin chocolate chip mini muffins that are my absolute favorite. I’ll have to try it in loaf form like this!
chinmayie @ love food eat says
October 1, 2011 at 5:58 amSounds delish! Too many pumpkin recipes in the blogging world! I want some of this now!!
My German Kitchen...in the Rockies says
October 1, 2011 at 7:44 amLove this pumpkin bread! I just made Pumpkin Cinnamon Rolls. Here is the link:
http://www.mygermankitchen.com/2011/09/fall-impressions-and-pumpkin-cinnamon.html
Fall just calls for pumpkin. I will take your recipe to try. Thanks!
Faith says
October 1, 2011 at 10:31 amSounds yummy. Never tried this before but the pictures talk about themselves. Great job.
Oh, It's Just Perfect! says
October 2, 2011 at 5:49 pmOh wow. I’m not going to be able to thinking of anything else until I make this! I am all about the pumpkin 🙂
Splendid Willow says
October 3, 2011 at 5:44 amYou have been baking a lot of lovely things lately! Make sure there are some left when I stop by tomorrow! (:
Lovely styling too.
Hugs
Mon
Tina@flourtrader says
October 3, 2011 at 10:45 amI like the fact there is no brown sugar in here, that way there is a much clearer taste of the pumpkin as well as the chips. The bread does have a nice light appearance also. Well done.
Nami | Just One Cookbook says
October 3, 2011 at 3:28 pmOohh pumpkin and chocolate chip, that sounds like a nice combination. Oh yes it doesn’t look like it would disappoint me at all, Ewa! Looking so good and delicious!
Paula says
October 4, 2011 at 1:28 amI’m bookmarking this post for use later this month when pumpkins are for sale in the shops. So many people carve them out and waste the flesh which is a shame.
Anna says
October 4, 2011 at 1:33 amI have not had much experience mixing choco chip with pumpkin. Your recipe looks really delicious though and very perfect for the pumpkin season!A must try…
Juliana says
October 4, 2011 at 12:26 pmThis bread looks delicious…pumpkin and chocolate chips…perfect for this time of the year.
Hope you are having a great day 🙂
carolinaheartstrings says
October 4, 2011 at 2:21 pmThat looks so fantastic. I love pumpkin anything. T his is a must try.
Kankana says
October 4, 2011 at 2:41 pmPumpkin is all around the world.. and I can honestly never get enough of it. It’s one of my fav vegetable ever since I was a child.
Sylvie @ Gourmande in the Kitchen says
October 4, 2011 at 5:29 pmThat sounds pretty terrific! The one thing I love about fall is pumpkin and all those fall spices.
Jason says
October 13, 2011 at 5:04 pmLooks a great recipe. I can imagine the pumpkin and chocolate chip go well together. Recently got a new oven so am able to bake bread again after a long time.
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