SWEET GOODNESS. Mouth effin' watering... amazingness! Abbey is back sharing something your Fall festivities and pumpkin spice cravings can't even handle. Pumpkin Chocolate Chip Harvest Bread. Too good. When we connected on this one I told her gimme something all you blog readers would go nuts over and boy!... she delivered! Shall we?
I N G R E D I E N T S
1 cup sugar
1/2 cup butter (1 stick)
2 eggs
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3/4 cup canned pumpkin
1 cup chocolate chips
D I R E C T I O N S
1. Preheat oven to 350°F. Mix together sugar, butter and eggs in a stand mixer on medium speed until it is light and fluffy. Combine the flour, baking soda, and spices together in a sifter, and sift half of it into the sugar mixture. Add in the pumpkin, mix well, and then sift in the remaining flour. Add the chocolate chips last.
2. Bake on 350° in greased 4 cup mini loaf pans for 24 minutes. (I feel like that is a random number, but it is the magic baking time! Any less, it is runny and not done. Any more, and it starts to dry.) Serve immediately while warm and gooey, and enjoy!
C O N N E C T W I T H A B B E Y
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