honey I made the pumpkin chocolate chip bread

In fact, I made two loaves of pumpkin chocolate chip bread and in one short paragraph I'm going to share my recipe for these loaves. This year during our short baking with pumpkin 🎃 season I made pumpkin pie, great idea and pumpkin bread, another great idea. My original bread recipe called for water, ugh, yuck, water, I go a little nuts when I see water in a recipe, it just feels like such a lost opportunity. This time I used a long shot of strong espresso as a fill in for 'water', another great idea. Boy, I'm on a roll.

I like making two loaves, one for now and one in the wings for later, another great idea!

Ingredients and Recipe for Pumpkin Chocolate Chip Bread
Makes two 9x5" loaves

1 cup canola oil

2 & 2/3 cups sugar

4 large eggs

2 cups pumpkin ( or 1 -15oz can pumpkin)- not pumpkin pie filling

1 long shot espresso, about 1/2 cup strong coffee

1 & 1/2 teaspoons vanilla extract

3 & 1/3 cups all purpose flour

1/2 teaspoon baking powder

2 teaspoons baking soda

1 & 1/2 teaspoons fine sea salt

1 teaspoon pumpkin pie spice

1 cup chopped walnuts or pecans

1 & 1/2 cups (9oz) semisweet chocolate chips

Preheat the oven to 350F

Coat 2 -9x5" loaf pans with baking spray

Cream together the canola oil and sugar in a large bowl. Beat in the eggs, pumpkin, espresso and vanilla.

In a smaller bowl mix together the flour, baking powder, baking soda, pumpkin pie spice and sea salt.

Stir the dry mixture into the pumpkin mixture, then mix in the nuts and the chocolate chips.

Divide the batter between the two prepared loaf pans, smooth the tops.

Bake for one hour or until cake tester inserted in center of loaf comes away clean.

Remove the loaves from the oven and place on a metal rack.

Cool the loaves for about 10 minutes, then remove from the pans and continue to cool completely.

Wrap the loaves in plastic wrap to store overnight on the counter. I usually put one loaf in the freezer to enjoy later.

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