It felt like a winter day today. This news doesn’t bode well for this California girl. My mind is racing as I am checking flights to Los Angeles. Can I get out of Maine before it snows?
You are never prepared for winter. I don’t care how much you winterize and stack wood, well, I really haven’t stacked wood, but one could stack wood, but I have started our wood stove. But still, when you walk outside and that cold wet air hits your face, you have to stand back and gasp.
We have a few sacred days to go until that happens. I was scrolling through the wonderful food blog, 365 Days of Baking and found this delicious quick bread. I had all of the ingredients, love that, loads of pumpkin and chocolate chunks, so I started to set all of my ingredients out. Wait, I was out of butter! So I substituted butter with vegetable oil. I also forgot to add milk, but it wasn’t missed. This quick bread is so moist and perfect. You won’t miss it!
Chocolate Chunk Pumpkin Bread
Makes One Loaf
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon allspice
- 1 cup canned pumpkin
- 1/2 cup butter, melted
- 2 eggs
- 1/4 cup milk
- 1 cup semi-sweet chocolate chunk chips
- Preheat oven to 350ºF.
- Generously butter a 9 X 5 X 3-inch loaf pan.
- In a medium bowl, combine flour, salt, sugar, baking soda, cinnamon, nutmeg, and allspice. Mix well.
- In a large bowl, beat eggs.
- Add pumpkin, butter, and milk. Mix well.
- Combine wet ingredients with the dry and mix, but just before completely combined.
- Fold in chocolate chunks.
- Pour batter into prepared loaf pan.
- Bake for 50-60 minutes or until a cake tester or toothpick inserted in the middle comes out clean.
- Remove bread from pan and cool on a wire rack.
This loaf was almost completely finished after one day! I recommend doubling this recipe next time. Perfect for gifts!
Recipe adapted from 365 Days Of Baking