The moment the leaves begin to turn I can't help but crave homemade baking, especially if it's pumpkin! When the time for colder air, warm sweaters and crunchy leaves comes around, one of my favourite things to bake is this delicious chocolate chip pumpkin loaf. A good friend of mine baked this yummy loaf for me after having both of my babies, and I've been in love with it ever since!
It's super easy to make, extremely moist and oh so delicious. You can make it in a loaf pan, or in muffin tins (just adjust your bake time).
This recipe freezes like a dream for 2-4 months so it is worth making. My kiddos love it.
2 cups pumpkin puree
2 cups white sugar
1 cup oil
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/4 or 1/8 tsp ginger (depending on how much of that flavour you like)
1 1/4 cups chocolate chips (I prefer 1 cup or none at all for a less sweet loaf)
Mix pumpkin, eggs, sugar and oil.
Mix dry ingredients in separate bowl.
Add dry ingredients to wet, mix well.
Bake at 350 for 60-65 minutes. Bakes 2 loaves.
Once baked, allow to cool then enjoy a slice my favourite way... with a cup of tea!