This time of year, my thoughts turn to one of my favorite things to bake...chocolate chip pumpkin bread. This is based off of a recipe I found in Quick Cooking magazine several years ago.
3 cups all purpose flour
2 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
2 cups sugar
1 can pumpkin
1-1/4 cup unsweetened applesauce
1 cup mini semi-sweet chocolate chips*
Combine flour, cinnamon, salt, and baking soda in a large bowl. In another bowl, beat eggs, sugar, pumpkin, and applesauce. Add pumpkin mix to dry ingredients and stir just until moistened. Fold in chocolate chips.
Pour into 2 greased loaf pans and bake at 350 for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pan then remove and place on wire rack. Slice one loaf and serve immediately. Wrap the other loaf up and stuff it in the freezer real quick so you won't eat it too. It's that good!
*The original recipe calls for 1-1/2 cups of chocolate chips, but I actually thought that was a bit too much and if I'm telling you there's too much chocolate you'd better believe it!
This recipe is being linked to Balancing Beauty and Bedlam's Tasty Tuesday. Head over their for more recipes.