I kept a recipe from my MOPS (Mothers of Preschoolers) days for Pumpkin Chocolate Chip Loaf. I found it in a random paper pile on my kitchen counter (you know, that good intention, pile of papers waiting for my attention!). So yesterday, I finally made it. I was shocked at the amount of sugar and oil, but moderation is the key! The recipe supposedly makes one loaf, however, I felt it was too much batter for one pan, so in addition to filling one loaf pan, I filled 2 mini muffin tins with batter (making 24).
Pumpkin Chocolate Chip Loaf (from mops.org)
3 cups sugar
1 cup vegetable oil (I like grapeseed oil)
1 (15 oz) can pumpkin
3 cups flour
1/2 tsp salt
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
1/2 bag Ghirardelli milk chocolate chips
Preheat oven to 350 degrees. Spray loaf pan with non-stick cooking spray. Mix sugar, oil, and eggs. Add pumpkin. Blend in flour, salt, spices, soda and powder. Fold in chocolate chips. Bake 45 minutes.** Cool and remove from pan.
**If you make mini muffins, they cook in 15 minutes.
Enjoy this delicious and fragrant fall treat! Double the recipe and take a loaf to a neighbor!