Recipe: Pumpkin Chocolate Chip Bread

I know. You think that because the holidays are over, you can't eat pumpkin. That's not a rule. In fact, it doesn't even make sense. We all stocked up over the holidays with canned pumpkin, so we should use it up. Cold weather begs for soup and the combination of pumpkin and cinnamon. Plus it's now been a couple of weeks since we all overused pumpkin. It's time to bring it out again. Finally, it is about time we all break the New Year's resolutions? (I'm kidding. You can freeze part of it so you don't have to eat it all at once.)

Pumpkin Chocolate Chip Bread

3 1/2 c flour

1 Tbsp ground cinnamon

2 tsp ground nutmeg

2 tsp baking soda

1 1/2 tsp salt

3 c granulated sugar

1 (15 oz) can of pumpkin puree

1/2 c canola oil

1/2 c butter

2/3 c water

1 tsp vanilla extract

4 large eggs

1 c semisweet chocolate chips

1. Preheat oven to 350 degrees. Spray three 9x5 inch loaf pans with cooking spray and set aside. (If you are me, you only have 2 loaf pans and you left part of the batter in the bowl and cooked it in batches.)

2. Combine oil, butter, and and sugar.

3. Add water, vanilla, cinnamon, nutmeg, and eggs - mix until smooth.

4. Add pumpkin - mix until combined.

5. Add flour, baking soda, and salt - mix until combined.

6. Add chocolate chips - fold into batter.

7. Divide batter into prepared pans.

8. Bake for 60 minutes, or until browned and a toothpick comes out clean.

9. Remove from oven. Cool on a wire rack for 15 minutes. (Use a knife and a small offset spatula to loosen the loaves. Let cool completely before you slice it... if you can wait that long.)

I am pretty sure I didn't follow the recipe when I added the cinnamon, nutmeg, or vanilla. I just checked the flavor after it all came together and adjusted as necessary. You have my permission to do the same. 

(Day 3 done. Yeah. I feel like this is going to work. Lucky you!)