We escaped the city last weekend and took the girls hiking at Mt. Lakes Park. I highly recommend checking it out as a day trip – less than two hours from NYC, no crowds and stunningly beautiful views of rolling hills and lakes. The distance and terrain were perfect for a family hike. Our trip was not complete without a trip to a pumpkin patch, we had been promising the girls and the one we found in North Salem certainly delivered!
The week of rain gave me pumpkin fever and I found myself searching for the perfect pumpkin bread recipe last night. No one in my house will eat baked goods unless they include chocolate in some form. I was surprised to find that most pumpkin bread recipes are sold as “health” “wholesome” or that “pumpkin and chocolate don’t necessarily go together”. I tend to disagree and found a super simple, delicious recipe using pantry staples plus the addition of 1 can of pumpkin puree. Recipe can be found below, I thought two loaves was too much and didn’t want to freeze one so made one batch of muffins which disappeared by this afternoon. I even found myself with a little visitor in my kitchen late last night who must have smelled something yummy from bed, taste test approved!
Quick and Easy Chocolate Chip Pumpkin Bread
- 2 cups granulated sugar
- 1/2 cup butter , softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 ounces canned pumpkin
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 Tablespoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 12 ounce package chocolate chips Instructions
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Grease and flour two 9×5 in loaf pans. (I also like to line the bottom of the pans with wax or parchment paper.) Preheat oven to 350 degrees F.
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Add the sugar and butter to a mixing bowl and beat them with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine.
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In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
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Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
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Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.
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*For muffins bake for 30 minutes.
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Bedford Balabusta 