Pumpkin Chocolate Chip Bread

10/30/2014

Most of my cooking inspiration comes from my clients. I ask them to tell me all of their food likes, dislikes, allergies and menu themes, and In return I give them a custom menu that is made according to all of their responses. I was recently asked to make a pumpkin bread for a “Thanksgiving style” meal. I thought it was a brilliant idea! Their request pushed the bounds and reached for more than just a pumpkin pie.

It always amazes me when a vegetable or fruit can be used in both savory and sweet dishes. Zucchini, Carrots, Apples….the list goes on and on. They all can be used in not only a savory recipe but in a dessert as well! Pumpkin is another one of those versatile foods and It is perfectly showcased In this moist and beautiful pumpkin chocolate chip bread.

Pumpkin Chocolate Chip Bread

Makes 8 or more Servings

1 C. Sugar

½ C. Butter or Earth Balance

1 – 15 Oz. Can Pumpkin Puree

2 Eggs

½ t. salt

1 ½ C. Flour

1 t. Baking Soda

½ C. Sour Cream or Soy Milk or Almond Milk

1 t. Vanilla

½ C. Chocolate Chips, Good Quality

½ C. Chopped Walnuts (optional)

Preheat oven to 350. Beat butter or Earth Balance and sugar together. Add pumpkin puree and eggs. Alternate adding the dry ingredients and sour cream or almond/soy milk. Stir in vanilla, nuts and chocolate chips. Pour into greased loaf pan. Bake for one hour or until tooth pick comes out clean. (Muffins = 30 minutes bake time).