Saturday, October 30, 2010

Pumpkin Chocolate Chip Bread (Yesterday's Bento)

Yesterday, around this time, I made a loaf of pumpkin chocolate chip bread.

Today, we have maybe a slice and a half left. It is that good. You can't go wrong with pumpkin and chocolate together.

The added bonus is that, other than the canned pumpkin, you probably have the rest of the ingredients at home. I altered my very favorite banana bread recipe to work with pumpkin, since pumpkin puree and mashed bananas basically have the same consistency. And you really can't go wrong with adding chocolate chips to anything.

Chocolate Chip Pumpkin Bread

Pumpkin Chocolate Chip Bread:
2 cups flour
3/4 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/4 cup butter
2 eggs
1 tsp vanilla
1 1/2 cup pumpkin puree (I actually used the whole can which is a bit more)
1/2 cup yogurt, plain or vanilla (flavored does work if you only have that)
!/2 - 1 cup of chocolate chips, depending on preference

Beat butter & sugar together, add eggs.
Add pumpkin, yogurt, vanilla, blend well.
Add dry ingredients, blend until moist.
Bake in a loaf pan at 350 for approximately 50 minutes-1 hour.
Cool, slice & serve.

My kids like it plain, Shaun likes it in the toaster oven with cream cheese on top. :o)

2 comments:

  1. ha! I did the same thing with your banana bread recipie last month! It was delicious!

    ReplyDelete
  2. I made 2 loaves of this (or, well, the recipe from the little Fall Baking magazine--it's similar, but no yogurt) for the Pumpkin Party this weekend--it's fabulous!

    ReplyDelete

 

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