This isn't the type of recipe that one usually makes in the start of spring. Pumpkin recipes are usually made in fall.
I actually made this recipe in fall, but then I forgot my camera at home over the Christmas holidays. I just got it back a couple of weeks ago when I saw my parents in Mexico.
Better late than never, right? I really enjoy pumpkin baked goods. My favorite cookies are pumpkin chocolate chip cookies. I also enjoy pumpkin pancakes, and pumpkin bread, among other things.
I do not love pumpkin pie though. There are many other pies I would choose over pumpkin pie. I rarely if ever even have a slice at Thanksgiving.
I found this pumpkin bread recipe on allrecipes.com. I added pumpkin pie spice, chocolate chips, and sprinkled the tops with demerera sugar.
The ingredients are 1 16 ounce can pumpkin puree, 4 eggs, 1 cup vegetable oil, 2/3 cup water, 3 cups white sugar, 3 1/2 cup all purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1 teaspoon pumpkin pie spice, 2 cups chocolate chips, and demerera sugar.
I added the pumpkin puree, eggs, olive oil, water, and sugar. I mixed this mixture together well with a whisk.
I then added the flour, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and pumpkin pie spice into the bowl.
I mixed the batter together thoroughly and then mixed in the chocolate chips.
The recipe makes two nine by five inch loafs. I used smaller loafs and just baked the bread for less time. I greased the loaf pans and then added the batter into the pans. I sprinkled the tops liberally with the demerera sugar.
I baked the bread at 350 degrees. The larger loaves take 50 minutes. I baked the small loaves for about 35 or 40 minutes. I let the loafs cool a little before cutting a slice.
This bread was scrumptious. It was sweet, soft and tender.
It has a nice, homey pumpkin flavor. It had warm, festive spices.
The sugar on top was sweet, crunchy, and crackled. The chocolate chips were sweat, creamy, and smooth.
This was a great recipe. I wouldn't make any changes. You could probably make pumpkin bread with less sugar, but it was good. It's really just pumpkin cake. I would make this recipe again.