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Mrs. Fry’s

Pumpkin Bread

Each September I welcome fall slightly early with one of our family's favorite sweet treats: Pumpkin Chocolate Chip Bread. Our first sample is always for breakfast on September 12, Buckley's birthday. From there, I probably make this GOLD at least ten more times before Christmas.

I first tasted the delectable combination in a muffin at the iconic Tate Street Coffee House in Greensboro during my freshman year of college. Back then I was so smitten that, my dear friend, Sue, gave me her mom's pumpkin bread recipe to replicate. I threw in a bag of semi-sweet chocolate chips and haven’t looked back. Twenty five years later, this bread has made its way to fall dinners with college students, small group meetings, family gatherings and if you've hosted me anytime from September to December, I've probably brought a loaf along to secure our friendship. It's a simple recipe that's easy to make and such a treat. Enjoy!

INGREDIENTS

1 c oil

2 c mashed pumpkin (1 can)

3 tsp vanilla

1 tsp baking soda

3 c flour

¼ tsp baking powder

1 tsp salt

2 tsp cinnamon

2 tsp nutmeg

2 ½ c sugar

3 eggs, beaten

2 c semi-sweet chocolate chips

DIRECTIONS

Preheat oven to 325.  Grease two regular loaf pans.  Mix oil, pumpkin, vanilla, sugar and eggs in one bowl.  Set aside.  Combine flour, baking powder, salt, cinnamon and nutmeg in a separate bowl.  Slowly add flour mixture to pumpkin mixture until well blended.  Put chocolate chips in batter and pour into loaf pans.  Bake at 325 for 1 hour and 20 minutes. Makes 2 loaves