This week I'll be sharing all about our annual bread baking day. It's a tradition that we have held onto for many years and one that I hope will continue to stick around for many, many years to come. It's one of those traditions that I can't wait to bring into my own home and family someday.
Each year, we have a standard couple of bread that we make. Always pumpkin. Always banana nut. But I also love to throw a little fun in the mix and choose one or two new recipes to try each year, with hopes to find a new favorite. Today's recipe is one of those sorts...
A long time ago, I made some chocolate chip and pumpkin brownies and then another year they were muffins. Those were our first introductions in just how well those two flavors marry together. The cinnamon and pumpkin flavor really compliments the chocolate chips.
This recipe is super simple to pull together, and makes a great homemade gift for friends, family, or neighbors, or even as an addition to a bake sale at church. People won't be able to keep their hands off this delectable treat! Just you wait and see...
Pumpkin Chocolate Chip Bread
3 cups flour
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
4 eggs
2 cups sugar
1 can of pumpkin puree (not the pie filling!)
1 1/2 cups oil
1 package chocolate chips
In a large (!) mixing bowl, combine the ingredients in the order listed. Be sure to mix thoroughly and make sure everything is totally combined together.
Pour into greased bread pans and bake at 350*F for 50-60 minutes, or until they pass the toothpick test.
Times may vary depending on the size of your bread pans. I opted for the small pans on this day, but the large pans work fine, too. You just may need to keep the bread in the oven a bit longer.
Cool completely (if you can wait that long), and slice, serve and enjoy.
These also freeze beautifully. Simply wrap each loaf in a double layer of plastic wrap, and freeze until later use.