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

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Chocolate Chunk Pumpkin Bread

Ingredients

• 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

Instructions

1. Preheat oven to 350ºF.
2. Generously butter a 9 X 5 X 3-inch loaf pan.
3. In a medium bowl, combine flour, salt, sugar, baking soda, cinnamon, nutmeg, and allspice. Mix well.
4. In a large bowl, beat eggs.
5. Add pumpkin, butter, and milk. Mix well.
6. Combine wet ingredients with the dry and mix, but just before completely combined.
7. Fold in chocolate chunks.
8. Pour batter into prepared loaf pan.
9. Bake for 50-60 minutes or until a cake tester or toothpick inserted in the middle comes out clean.
10. Remove bread from pan and cool on a wire rack.

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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