This post has been long in the making.

A couple weeks ago I teased you with multiple pictures of my first ever pumpkin bread! I will admit I am not the best baker. I am that person that doesn’t measure, throws in random ingredients, mixes it all together and just hopes for the best. Now when you’re cooking, not a big deal, but baking? One miss measurement of a flour, too many eggs, not enough liquid:flour ratio can instantly ruin a baked good. Which is why most of my baking results may not look pretty due to not rising, rising then falling flat, or straight out remaining mush, they usually taste decent. And I am not one to waste, so I typically just cover whatever it is in peanut butter and call it good. Because really, peanut butter makes everything better.

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Case in point, my failed attempt at a green plantain waffle. It’s ok, the drippy peanut butter made it allll better.

But I am happy to say that when attempting my first true pumpkin bread I decided to take a very safe route and actually follow a recipe. Well ok, I won’t lie, I did kind of combine two, but it was because I wanted to use certain ingredients over others and we all have our personal preferences.  But other then that, this non measuring girl actually measured her ingredients and restrained as much as she could to not just add in random things.

It paid off.

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My house smelled amazing as the pumpkin bread aroma filled the air. It took all of my will power to not immediately try a chunk when this came out of the oven, but I let it cool before breaking off a small slice for Matt and I to sample. We  both instantly had expressions of “oh my gosh this is so good” on our faces.  I then quickly cut off another small slice.

Chocolate Chip Pumpkin Bread

(Based on this recipe)

Ingredients

– 2 cups whole wheat flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup coconut oil*
– 1 cup packed dark brown sugar
– 1/4 cup granulated white sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup canned pure (unsweetened) pumpkin
– 1 cup chocolate chips (I used Enjoy Life mini chips)

* could use 1/2 cup butter – softened

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Directions

– Preheat oven to 350 degrees.

– Mix together flour, baking soda, baking power, spices and salt in a medium bowl until well sifted.

– In a large bowl beat together with an electric mixer sugar and oil, adding in eggs one at a time. Add in pumpkin and vanilla and continue to beat together scraping down sides as needed.

– Add in dry ingredients, mixing until well blended, but do not over mix. Fold in chocolate chips – saving some to sprinkle on top.

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– Pour batter into a greased 9×5 loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Remove bread from oven, place on rack to cool for 15 minutes (the hardest part). After 15 minutes remove loaf from pan and allow to cool for a few more minutes before slicing.

Sometimes I think it’s a little self torturous to bake, I mean the heavenly smells that baking creates and the inability to immediately devour your delicious creation is just plain mean.

But alas, after proper cooling time you are free to dig in.

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This bread was so moist (i hate that word, but this bread deserves it) and with the melty chocolate chips inside was pure heaven in my mouth. This bread was so good that Matt almost got mad at me when I said I was going to take half the loaf to work with me.  He never gets that way with my baking. It’s not that my baking is bad, but usually he will offer to take leftovers to his work as well. Maybe that was just a subtle hint that was my baking was bad.

I was nice and left him a few slices which that same night he had for dessert.

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Cool Whip on pumpkin bread is pretty amazing by the way.

I did manage to take some of the loaf to work with me and it must have been meant to be because a client had brought me a present that day.  I had been raving about the pumpkin butter from Trader Joes and even though unknowingly to her, I already had my stash at home, she had brought me some!

And if you even had to guess, yes the pumpkin butter was epic with the pumpkin bread.

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And maybe my previous baking was bad, because this loaf lasted probably a whole 15 minutes in the clinic. (i had to wait longer for it to cool!)

So I guess my main point is you need to make this bread. You will thank me. Your significant others will thank me. And if you’re nice enough to share or have any left overs, your co-workers will thank me.

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What was the last thing you baked?