Chocolate Chip Pumpkin Bread

October is the month for everything pumpkin. Whether you're baking for a Halloween party or simply your own breakfast, try some chocolate chip pumpkin bread. It's yummy enough for any month, not just October.

Print Recipe

Chocolate Chip Pumpkin Bread

3 eggs
2/3 cup vegetable oil
1/2 (15 ounce) can pumpkin
1 cup all purpose flour
1 cup sugar
1 (3 ounce) package cook and serve vanilla pudding mix
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees F. Prepare a 9-inch x 3-inch loaf pan with cooking spray. Set aside. In a large bowl, beat eggs with a whisk. Stir in oil and pumpkin. In a separate bowl, combine flour, sugar, pudding mix, baking soda, salt, and cinnamon. Add dry ingredients to pumpkin mixture; mix well. Bake for about 60 minutes. Cool for 10 minutes before removing from pan to cool on wire rack.


Some additional October recipes to try:



Soccer Season

For the soccer fans in my family, the season never ends. The serious ones are either practicing, playing, or watching soccer year round. Much sweat and devotion has been given to both the school team and the invitational team. Weekend getaways and vacations are planned around the MLS schedule.

To honor the school team, I've baked cupcakes and cookies. The cupcakes are chocolate sour cream with buttercream frosting and soccer rings. The cookies are vanilla almond sugar cookies with royal icing and sugar soccer balls. Like soccer, baking season never ends.

Chocolate Sour Cream Cupcakes

1 (18 ounce) box Dark Fudge cake mix (cake mixes have been downsized, so measure enough from a second cake mix to make up the difference)
1 1/3 cup water, room temperature
1/4 cup vegetable oil
3 large eggs
8 ounces sour cream
1 cup all purpose flour
1 cup granulated sugar
3/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons instant coffee

Preheat oven to 325 degrees F. Prepare cupcake pans with paper liners. In a large bowl, add cake mix, flour, sugar, and salt. Stir with a whisk to blend. Dissolve coffee granules in water. Add oil, eggs, sour cream, vanilla extract, and dissolved coffee to dry ingredients. Mix on low speed for one minute, scrape bowl and continue mixing for two more minutes. Spoon into prepared pans. Bake for about 18 minutes, or until cake tests done with a toothpick. Allow to cool before frosting.