Choc Chip Pumpkin Bread

I first tasted this loaf at a babyshower, a friend and "import" from the USA had made it, and I HAD to have the recipe. It was just so good.

I'm not usually a baker, I cook. And to me pumpkin is savoury. When I first heard of pumpkin pie I thought it was a main to be served with a dollop of tomato sauce. Now I know differently, and I have had this Choc Chip Pumpkin Bread to show me the way of enlightenment ;)

Its an easy recipe so you can get the kids to help and then teach them the virtue of patience as they wait for it to first cook then cool enough so they don't burn their tongues.

This recipe is as is from my friends kitchen, no modifications or changes, in fact I am copying it off the original recipe card she gave to me (Liam has added his artistic touch with a little brown crayon however)

***note - in this recipe 1 cup equals 200 mls***

Makes 2 loaves
3 cups flour
2 teaspoons cinnamon
1 tsp salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups mashed pumpkin
1 1/4 cups vegetable oil
1 1/2 cups chocolate chips

In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl beattthe eggs, sugar, pumpkin and oil, Stir into dry ingrediants just until moistened. Fold in chocolate chips.

Pour into 2 greased loaf pans, Bake at 180 deg Celsius for 60-70 mins. Cool for 10 mins before removing from pans.

It is delicious warm, so make sure you enjoy a slice before the rest of the household, or you might miss out entirely.

If you are avoiding milk, use dairy free choc chips. One of these days I will attempt a gluten free version. Will keep you posted

Loodle