I adore the pumpkin muffin recipe I use but it has a light and fluffy quality that I don’t really look for in a loaf. After a search through the internet and a bit of tweaking, I made this moist, dense and delicious loaf that baked up beautifully. I predict this recipe for Pumpkin Chocolate Chip Bread will be a recipe that I will make again and again.
Thick slices will be wrapped for Evan’s lunch and I will enjoy it with a cup of afternoon coffee. The possibilities are endless. Stir in nuts, dried fruits or different chips (butterscotch or white chocolate anyone?). Pecans would be a delicious addition but we can’t send those to school so they are a no go here.
Nutrition Information:Yield: 8
Amount Per Serving:Calories: 429 Saturated Fat: 5g Cholesterol: 41mg Sodium: 471mg Carbohydrates: 54g Fiber: 3g Sugar: 32g Protein: 5g