photo by Ty Mecham
I first fell in love with pumpkin bread when my second grade teacher asked us to each bring in one can of pumpkin purée and one empty coffee can. We transformed these into delectable sweet bread that she baked in the coffee cans themselves, which we later decorated to look like turkeys. Since then, I’ve made some version of this recipe every fall. Plus, each loaf is chock-full of chocolate chips. Have a slice in the morning for breakfast and another in the evening for dessert.
Makes 2 loaves
Ingredients
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
4 eggs
3 cups granulated sugar
1 (15-ounce) can pumpkin purée
1 cup avocado oil or other neutral oil
1 cup semi-sweet chocolate chips
Directions
Heat oven to 325°F. Lightly grease two 9x5-inch loaf pans with avocado oil spray. Set aside.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. In the bowl of an electric mixer fitted with a whisk attachment, beat eggs and sugar together until creamy. Add pumpkin, ⅔ cup water, and avocado oil to the bowl of the stand mixer and mix until combined.
Remove bowl from mixer and stir in flour mixture ⅓ at a time using a wooden spoon or spatula until all of the flour mixture is incorporated. (It’s okay if the mixture is still lumpy as long as there is no visible flour remaining.) Fold in chocolate chips. Divide batter between loaf pans, then place in the oven.
Bake loaves for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and cool completely before serving.