Uh, Ann? That’s not a photo of Chocolate Chip Pumpkin Bread…
Let me explain myself.It’s Friday, and because I’m fond of alliteration, I occasionally post about Food on Fridays.
I’m no foodie, though. In fact, my kitchen skills are seriously lacking. But I seem to write about some aspect of food on Fridays often enough that I decided to make a button for it. If you write about food on Fridays, too, and wanted to find a central gathering place, well, you just grab the button for fun, because what reader doesn’t want to face a bunch of raw broccoli when perusing your blog? (I’ll even give you a Mr. Linky you can jump in with.)
A little broccoli, a few clementines…I’m messing around. Can you tell?So here it was Friday, and I was thinking about food, and my most convenient personal photo of food was of clementines (the broccoli and most of my stock photos are from sxc), so I decided to brighten up this post with that splash of orange, to liven up my generally text-heavy offerings. The thing is, this post has nothing to do with clementines (or broccoli, for that matter…it’s only about food. And Fridays.). But aren’t they beautiful? I’ll be so sad when the grocery stores stop carrying them. They’re so lovely and delicious and easy to peel. I love clementines.Let’s gaze upon their glossy lusciousness again (please ignore the dull, wimpy one that got tossed on top at the last-minute–I won’t have a career in food photography, that’s for sure).Anyway.Today, I shall share with you my hostess-extraordinaire-friend Sharon’s recipe (Annotated) for:Chocolate Chip Pumpkin Bread (or muffins)3 C flour (I did about 2 C white and 1 C whole wheat)2 t baking soda1 t salt1 t allspice3 C sugar (I put in 2 1/2 C sugar, because the idea of three cups kind of scared me; but, you know, they would have been even better with the full amount)1/2 t baking powder1 t cloves (I keep forgetting to get cloves at the store, so I had to leave this out and they were just fine)1 t cinnamon4 eggs (this is a lot of eggs, but I left them all in because I was afraid to monkey with the chemistry)1 C oil (Couldn’t bring myself to put in that much oil, so I filled the cup 2/3 or 3/4 full of applesauce and topped it off with oil)2/3 C water2 C pumpkin6 oz chocolate chips (What? Only 6 ounces? I dumped in a random amount, and I’m sure it was far more than 6 ounces)Directions: Sift dry ingredients (I didn’t sift, and I regret it). Add wet ingredients. Then incorporate pumpkin and chocolate chips.Makes:2 large loaf pans (large bake for 1 hour, 15 minutes), or6 mini pans (45 minutes for mini), or1 large pan & 3 mini, or1 large pan & about 12 muffins (muffins for about 25 minutes)We ate all the muffins already.But if you drop by, I’ll share a slice from the loaf.We can have clementines, too.While they last.
Yum!! Sounds good…can you come over here and bake them??? I am a TERRIBLE baker! 🙂
I love clementines too, but as soon as I bring a bag into the house they’re gone because I have a fruit and veggie nut in my 10 year old. I have to hide a few if I want any for myself.
Oh No. I have all those ingredients.
YUM! Those sound so good. And I just got some freebie pie pumpkins that I thought I’d try my hand at baking and using for pumpkin recipes. Usually I use the canned kind. I might just have to try these out tonight… you know, for the kids. Yeah, the kids. Because there’ll surely be some left by the time they get up in the morning, right?
=0)
Our clementines didn’t last long either. We get them and suddenly they’re gone… which is really good considering that they don’t last forever anyway.
We made blueberry muffins and they disappeared too. I like knowing that my hard work was worth the effort!
Michael and I make these every fall in the muffin form and we quite love them.
I like Clementines because my son can peel them himself. Oranges are often too difficult for him to do on his own.
Happy weekend!
OMG! I love chocolate chip pumpkin bread. I came over to check out your blog – you totally made my day with that recipe!
You are most welcome to move in with me if you’ll agree to cook!!
My family insists on chocolate chips in banana bread (they feel ripped off if there are none) so putting them in pumpkin bread would be a hit at our house.
Now, I’m off to spend some time looking for a memory passage….
So good. I’ll have to try these for my kids. I’m a gluten free girl but the family will love them! Yum
Wonder how almond flour would work as a sub?
clementines are our favorite citrus
and for apples….
try the pink ladies…they are the best ever…when available…and I hate to share this one with the economy the way it is and everything…but
the grande de resistance
the honeycrisp….
if you get addicted, don’t say I didn’t warn you!
squawk…I meant pièce de résistance!
We made them today: one loaf, 12 muffins. Oh, the luxurious aroma that wafted through the house!
Thanks for the recipe, Ann.
No joke, she made them. And those suckers are wicked-good. I’m not a big chocolate chip fan (in anything ‘cept the occasional pancake), and was originally arguing for raisins. Then I tasted the sweet chocolate hidden inside the more savory pumpkin and… WHAM… like a ton a bricks I was smitten.
For serious, I’m eating one in the morning for breakfast and packing one away for lunch. That is, if there are enough left after the midnight snack.
You have great food on your blog! I’d love to have you stop by our Tasty Tuesday blog party with one of your recipes! Thanks for sharing! I found you through Hooked on Houses!
I had to look up this post again because I failed to write down everything last time I made them. So here I am AGAIN, making these to-die-for muffins/loaves for the third (or is it fourth) time.
Hmmmm. In less than a month. That’s not good for the waistline, but great for the taste buds!
Thanks again, Ann.