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Life is beautiful whether you're soaking in sunshine or caught in a thunderstorm. I take the beauty of life for granted too often. I have a supportive husband who I don't want to live life without, a beautiful son who is always reminding me of the simple things that really matter, and an independent daughter who is teaching me to throw schedules out the window and live in the moment. My day is made when free samples fill my mailbox. I love discovering a new product and sharing it with others. I hope you will enjoy reading my posts and will share your stories with me as well.

Wednesday, September 23, 2015

Chocolate Chip Pumpkin Bread Recipe

So I tell Bradley that he's a chocolate chip freak but I have to be honest and say he gets it from his Mama.  I'm the original chocolate chip freak.  Normal people would just like this recipe as plain ole pumpkin bread.  Not me, chocolate chips have to be added because everything is better with a little chocolate!  This recipe makes two large loaf pans and don't freak out when you read how much sugar is involved with this recipe.  There's a reason I didn't pass my pregnancy glucose test and I'm pretty sure all this baking is the problem.

2/3 cup coconut oil, melted
2 2/3 cups sugar
4 eggs
2 cups pumpkin puree
2/3 cup water
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon ginger
1 bag of milk chocolate chips, optional

Mix coconut oil and sugar until well combined.  Add eggs, pumpkin, and water and finish combining.  Sift all the dry ingredients together and add to mixture.  Mix well until combined.  Stir in the chocolate chips.  Pour batter into greased loaf pans and bake at 350 degrees for 45 minutes or until toothpick inserted in middle comes out clean.


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