Chocolate Chip Pumpkin Bread

pumpkinbread

I have another amazing fall recipe for you! I’ve been on a baking kick recently (see: chocolate chip banana bread + pumpkin chocolate chip oatmeal cookies), and I’m not hating it. Now that I work from home and have a lot of awesome opportunities for hosting people in my home, I’ve been on somewhat of a baking rampage! I also love baking once autumn rolls around, and I’m glad there are so many great ways to incorporate the flavors of fall into baking and cooking. I crave all things pumpkin and apple, and this chocolate chip pumpkin bread is a tried and true recipe that I know I’ll come back to again and again!

pumpkin bread

Chocolate Chip Pumpkin Bread

adapted from Sally’s Baking Addiction

Ingredients:
1 3/4 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground pumpkin pie spice
3/4 teaspoon salt
2 eggs
3/4 cup sugar
1/2 cup brown sugar
1 1/2 cups pumpkin puree
1/2 cup vegetable oil
1/4 cup orange juice
1 cup chocolate chips

Directions:
Preheat the oven to 350F degrees and spray a 9×5 inch loaf pan with non-stick spray (you could also make muffins!).
In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. In another bowl, whisk the eggs, sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour the wet ingredients into the dry ingredients and gently mix together. Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, and be sure to loosely cover the bread with aluminum foil halfway through baking to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean.
Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Enjoy!!

I’m curious what you’ve been baking recently! What are your favorite seasonal recipes this time of year?

Chocolate Chip Banana Bread

It feels so, so good to be back in the kitchen and having fun baking & cooking again! I mentioned a couple months ago that one of the things I just had to give up while working to take Stephanie Scholl Events full-time was cooking and baking. I am grateful to be able to work from home now, which means I have (slightly) more time to cook healthier meals – and from scratch – and bake desserts and treats. I love having people over, and hospitality is a passion of mine. And I never like to show up to a dinner party, wine night, or book club empty handed! This recipe for chocolate chip banana bread is one that I’ve used for a few years now, and it’s really simple and really delicious. If you didn’t know already, I like baking that is both simple and tasty! And this recipe doubles really, really easily, so you can share a loaf or two with your friends, family, neighbors, or co-workers!

bananabread

Chocolate Chip Banana Bread

adapted from Rachael Ray

1 1/2 cups flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup vegetable oil

2 eggs, lightly beaten

3 bananas, mashed

1 cup chocolate chips

Pre-heat the oven to 350°F  & spray a large loaf pan.

In a large bowl, whisk together the flour, sugar, baking soda and salt. Mix in the oil, bananas and eggs. Stir in the chocolate chips and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about one hour. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.

This recipe makes one large loaf, but this recipe can easily be doubled, like I mentioned! It”s a good way to use up mushy bananas, and you can also sub out the chocolate chips, if you really wanted to.