It’s starting to feel a lot like Fall!

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
    1. 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.

    2. 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.

    3. In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
    4. Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.

    5. 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.

    6. *For muffins bake for 30 minutes.

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