Yes you read that date correctly. It's April. The farthest away on the calendar year you can possibly get from October. And I'm on a pumpkin baking spree.
I'm aware it doesn't make much sense. But I usually don't question my baking instincts. Especially when they lead me to things as wonderful as this.
I have a terrible habit of making amazing baked goods and then never getting around to baking them again... for like years. Example you ask? I made Raspberry Vanilla Pavlova in December 2009 and fell in love with it.
Haven't gotten around to making again since.
There are just so many new recipes to try, that often even amazing recipes get pushed to the side for months, ok years.
There are a few exceptions to this, and this pumpkin bread is one of them.
I first tried it in October of 2009 and have made this a total of 4 times the past year and a half. That is pretty much record breaking for me. And just goes to show how good it really is.
It is by far the most moist pumpkin bread I have EVER had. It is dense and chewy and all around heaven, even in this month of April.
And if you're one of the few people like my grandmother who cringes at the thought of chocolate chips with pumpkin, you could substitute something like chopped pecans.
But I definitely recommend giving the chocolate chips a try. The slightly sweet chocolate with the dense moist spicy bread is a HUGE winner in my mind.
So give this a try, I guarantee it has a good chance of becoming one of your standby fall (or anytime) recipes.
And when you make a loaf in October be sure to bring me a slice, because I'm sure I'll be on some sort of Spring baking spree then.
Chocolate Chip Pumpkin Bread
Servings: 1 loaf
1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup canned pumpkin (NOT pumpkin pie filling)
1 cup sugar
3/4 cup vegetable oil
3/4 cup semisweet chocolate chips
Preheat the oven to 350 degrees. Combine all dry ingredients in a bowl and whisk to combine. Set aside. In another bowl beat the eggs, sugar, pumpkin and oil until well combined. Stir the dry ingredients into the wet until combined. Fold in the chocolate chips. Pour into a greased 9x5 inch loaf pan. Bake for 60-70 minutes or until a cake tester inserted in the middle of the loaf comes out clean. Cool for 10-20 min before taking out of pan. Cool completely on a wire rack before cutting and serving. Keep covered in plastic wrap at room temperature. Enjoy.
Recipe adapted from: Taste of Home