I have to admit… when my friend Lauren told me she was making chocolate chip pumpkin bread, I was skeptical.
Right, I thought. You go ahead and make me that. And I’m going to make you a peanut butter and egg sandwich. Because that’s a good combination.
But you know what, guys?
I was wrong to be skeptical.
I was also wrong to think about a peanut butter and egg sandwich.
I mean really, that sounds gross.
Especially now that I’ve mentioned it again, and it’s become one of those thoughts that won’t go away. Like when someone tells you “think of anything except an elephant,” and even though you haven’t thought about elephants in years, they have now injected themselves into every feasible scenario you can imagine.
Elephants at the car wash. Elephants having a beer. Elephants watching your dirty sex fantasy about Channing Tatum. Or in this case, peanut butter and egg sandwiches watching. Which involves sandwiches with googly eyes.
That shit is scary, y’all.
So yeah… about this bread. It’s pretty fucking great. Usually, after I eat a slice or two of bread, I’m like “that was a poor decision – I think I’ll take a nap.” But in this case, I limited myself to 1 and 1/2 pieces, then went back to my apartment and thought about the bread for the rest of the evening.
She offered me more, I lamented. Why was I so rude to decline? I should make this right. I should call her and go over there and get more bread. No, I should go work out. No, I should call her, it’s only courteous. No, then I’ll have to stair master for an hour, and that sounds really awful. Maybe I should… I should… just take some Tylenol PM and see if it makes me feel better about having less chocolate chip pumpkin bread in my stomach. God, I hate my life sometimes.
So take it from me… either triple this recipe, or just don’t share. Because it is delicious.
Chocolate Chip Pumpkin Bread, adapted from this pumpkin bread recipe found on Epicurious
- 2 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 16-ounce can solid pack pumpkin
- 3 cups all purpose flour
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/4 cups chocolate chips
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in chocolate chips.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.