Fall Recipe–Pumpkin Chocolate Chip Bread
*Disclaimer: This post is sponsored Pete and Gerry’s Organic Eggs (our family business). I am (of course! ) a Good Eggs brand ambassador. This is my recipe and obviously my love for this company runs deep for it is all in the family.
School is back in full swing. The leaves are turning quickly changing the canvas to colors of fall. Bus loads of Leaf Peepers are a common sight in the small towns around us. And it’s my birthday month! That means it’s also time for pumpkin season if you are a foodie. Pumpkin muffins, pumpkin cheesecake, pumpkin spice lattes and at our house one of our favorites is pumpkin chocolate chip bread. Pull a warm loaf of this bread out of the oven and the kids will come running.
Slice the pumpkin bread while still warm and spread on some butter. The still warm chocolate chips and butter melting together . . .
Chocolate chip pumpkin bread makes a perfect lunchbox or after school snack. Perfect plain or make little pumpkin bread cream cheese sandwiches for an extra special treat.
Take a look at the delicious ingredients I used . . .
1 15 ounce-can pure pumpkin puree
1 cup organic coconut oil
4 large Pete and Gerry’s Organic Eggs
2/3 cup water
2 teaspoons pure vanilla extract
1 cup organic sugar
1 ½ cup organic dark brown sugar
3 ½ cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 ½ Tablespoons organic cinnamon
½ Tablespoon organic nutmeg
1 cup bittersweet chocolate chips
This is a great recipe because not only does it taste fantastic but it yields two loaves (although they didn’t last long in our house!). We also love this recipe in our house because it uses four eggs!
To find out more about how to make two loaves of Pumpkin Chocolate Chip Bread Recipe you can find the rest of the recipe in the Pete and Gerry’s Organic Eggs Good Eggs Ambassador Recipe Section!
What is your favorite recipe using pumpkin?