Pumpkin Chocolate Chip

I’ve had plenty of jobs growing up; paper route, office cleaner, sno cone shack, physical therapy aide. But the one that has served me the best was working at Great Harvest Bread Company. I absolutely loved working there. My favorite position by far was the “sweets baker” and I had to go in super early in the morning. I would whip up 60 loaves of this yummy yummy pumpkin chocolate chip bread. Of course, this isn’t the exact recipe because that would be super hard to cut down but it’s the closest recipe I’ve found. I couldn’t let October pass by without making at least one batch of these!!

Ingredients

  • 4 large eggs
  • 2 cups granulated sugar
  • 1 1/4 cups vegetable or canola oil
  • 1-15 oz can Libby’s pumpkin* see recipe notes about Libby’s not pumpkin pie filling
  • 2 teaspoons vanilla
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups semi sweet chocolate chips

Directions

  1. Place the rack in the center of the oven, and generously grease and line the bottom of two loaf pans with parchment or wax paper. Preheat oven to 325 degrees.
  2. Place eggs in a mixing bowl. Beat for about 1 minute on medium speed. Add sugar beat again for 1 minute. Scrape down sides of bowl.
  3. Add the oil to the mixture in the bowl while the mixer is on low. Add the pumpkin and vanilla and mix on medium until all wet ingredients are mixed well. This takes a few seconds. Turn mixer off.
  4. Place the flour, baking soda, baking powder, salt, spices and chocolate chips into the bowl with the pumpkin mixture. Mix just until the wet and dry ingredients are incorporated on low, scraping down sides of bowl a coule of times during process.
  5. Pour the mixture into the prepared loaf pans. Sprinkle with chocolate chips
  6. Bake for 50-60 minutes or until knife inserted in center of loaf comes out with a few moist crumbs attached. The center should not be shiny or wet looking.
  7. Remove from oven. Let sit for 5 minutes in pan. Loosen sides of loaf if necessary with butter knife. Remove from pan and cool completely

You can also use this batter for cookies. I just use my cookie scoop and place a rounded scoop on a lined cookie sheet. Sprinkle with chocolate chips. Bake at 350 for 14-17 minutes.

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