Pumpkin Bread for National Pumpkin Day
It seems like I'm seeing pumpkins everywhere. When fall arrives, I'm always surprised by how popular pumpkin drinks and food are. During the season, I usually make at least one pumpkin item and its usually with chocolate. I was lucky to snag the last can of pumpkin at the store. And that was my second trip to the store looking for it. I guess everyone is buying canned pumpkin right now for their baking.
Today is actually National Pumpkin Day! So I baked some Pumpkin Bread with chocolate chips.
I found this recipe in my son's Highlights magazine. The recipe is relatively healthy, as it calls for Apple Sauce and only has half a cup of chocolate chips. I halved the recipe since I didn't need to make two loafs. In no time at all, my house smelled like pumpkin and chocolate, and it really felt like fall! The bread is pretty light and isn't very sweet. This would taste perfect in the afternoon with some Chai Tea, while watching the leaves fall!
Pumpkin Bread
From Highlights Magazine, October 2020
Ingredients:
Cooking Spray
3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
1 1/2 cups sugar
1 15 oz. can of pumpkin
1/2 cup applesauce
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chocolate chips
Directions:
Pre-heat oven to 350 degrees. In a separate bowl, stir together flour, cinnamon, nutmeg, salt, and baking soda. In a large bowl, whisk eggs. Add sugar, pumpkin, oil, applesauce, vanilla, and chocolate chips. Mix wet and dry ingredients in the large bowl. Pour the batter into the pans. Bake for 50 minutes. Makes two loaves of bread.
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