After making Michelle’s delightful pumpkin pancakes last year, I had a little pumpkin leftover and no idea what to do with it. And as someone who has always been a little wary of pumpkin — not on purpose, of course, but because of bad pumpkin pie experience due to my dislike of copious (or even small) amounts of nutmeg, it was a struggle to figure out what needed to be done with the rest of the tasty veggie.
Yes, I know. You’re probably all thinking, “Wow. For a food blogger, this girl has a lot of things she doesn’t like.” And while I’ll admit that your statement is true, I’d like to throw out there that I will try anything once. And I will certainly try something again if I didn’t like it initially because of another extraneous factor.
So, back to my story: I sat down and wondered about this pumpkin puree that was probably going to go bad in my fridge if I didn’t do something with it. I decided to be brave, and I whipped up some pumpkin bread after looking at various pumpkin recipes online. While I was tinkering with the batter, I told myself that instead of going the traditional route, I was going to shake things up… clearly I’m not a nutmeg or clove fan and because I like chocolate. Especially dark chocolate.
And, just like that, this Chocolate Chip Pumpkin Bread recipe was born.
This year, things have been a little different. Instead of trying a pumpkin recipe here or there this fall, I have been rejoicing in the wonderfulness of all kinds of pumpkin. Including the four sugar pumpkins sent home with us one week for our CSA that I baked, pureed, and froze for later use, and that other pumpkin that I coaxed into a soup after fighting with its skin for nearly an hour. (Long story short: It was ripe enough, and I baked the thing almost whole, then scooped the innards — yes, innards — out once it had cooked through and pureed it into a delicious curried soup.)
But that’s neither here nor there. Back to the bread and the delicious breakfast it made for Winston and me this past weekend.
Let me tell y’all: I’m glad I decided to be brave last year. The payoff is delicious. Once again, I’m still learning about foods I like and don’t. Turns out, I just have to use the ingredient on my own terms to enjoy it like it should be.
- ¾ cup pumpkin puree
- 2 eggs
- ¾ cup white sugar
- ¾ cup unsweetened applesauce
- 1½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup semisweet (or dark) chocolate chips
- Preheat oven to 375 degrees.
- Mix together pumpkin, eggs, sugar and applesauce together until smooth.
- Combine the flour, baking soda, baking powder, cinnamon and salt in a separate bowl.
- Pour wet mixture into the dry ingredients, mixing until just combined.
- Add chocolate chips to the mixture and combine.
- Pour batter into a greased bread pan.
- Pop into oven and bake for 50 minutes or until cooked through.
- Let cool for 15 minutes, slice and then enjoy!
One last piece of advice on this recipe?
I’ve learned it is best served with a chilled glass of milk. And maybe a little pat of butter… if you’re feeling wild.