I was having a conversation with my co-workers yesterday that the pumpkin phenomenon has gotten a bit out of hand, lately. I mean, who REALLY needs pumpkin pie spice Pringles? Gross. (Also check out the White Chocolate Peppermint and Cinnamon & Sugar flavors. Ick).
Despite being bombarded by the “Great Pumpkin”, I found a recipe for Chocolate Chip Pumpkin Bread that I had to try. I switched the ingredients around to make it “healthier”. The results came out more like a cake than a bread, but it was still yummy.
Pumpkin Chocolate Chip Bread
Prep Time: 10 mins Cook Time: 1 hour Yield: 1 loaf/cake
1 cup pumpkin puree (not pie mix)
1 tsp vanilla
¼ cup sour cream
1 2/3 cup flour (1 to 1 with gluten free flour)
¾ cup vegetable oil
1 cup sugar (I substituted with brown sugar)
½ tsp baking powder
½ tsp salt
½ tsp baking soda
1 cup + ¼ cup chocolate chips, divided
Instructions: Preheat your oven to 350 degrees. Grease and flour your loaf pain (you can also line with parchment paper). In a large bowl, sift together the flour, sugar, baking soda, baking powder, and salt. In another bowl, combine the pumpkin, eggs, oil, vanilla and sour cream until smooth. Make a well in the flour mixture and pour in the wet ingredients. Whisk together until smooth. Fold in 1 cup chocolate chips.
Pour your mixture into the pan and sprinkle the remaining chocolate chips on top. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Cool for about 20 minutes before removing from the pan.