If ever there was a recipe in my regular rotation, pumpkin bread is it! One of the best things I ever did in high school was ask my grandma, aunt, and mom to write down their signature recipes on recipe cards in their own handwriting. My mom passed away almost thirteen years ago and the little stained recipe card for her pumpkin bread that she wrote in her beautiful calligraphy handwriting is one of my most prized possessions. My mom usually made this recipe into a bread and added pecans instead of chocolate chips. This little twist on her recipe bakes up faster and is great for sharing.
•3 1/3 cups all purpose flour
•2 ½ cups sugar •1 cup vegetable oil
•4 eggs •½ teaspoon salt
•2 teaspoons baking soda
•1 teaspoon cinnamon
•1 can pumpkin
•2/3 cup water
•1 cup mini semi sweet chocolate chips (plus extra for decoration)
•turbinado sugar for sprinkling on top
-Preheat oven to 350 degrees
- Whisk together flour, cinnamon, baking soda, and salt in separate bowl.
- In another mixing bowl, combine sugar, eggs, pumpkin, oil, and water.
- Mix in dry ingredients into wet ingredients in 3 batches and mix to combine.
- Fold in 1 cup mini chocolate chips.
- Use a medium ice cream scoop to scoop into cupcake liners
- Sprinkle extra chocolate chips and a 1/2 teaspoon of turbinado sugar on each cupcake.
- Bake at 350 for 12-14 minutes or until a toothpick comes out clean.
•This same recipe will make 2 loaves of pumpkin bread. Butter and flour two loaf pans and sprinkle the top of each pan with chocolate chips and turbinado sugar before baking.
•Make without chocolate chips
- Add toasted pecans or almonds
- Serve with cinnamon cream cheese or honey butter!