It's the middle of September and we still hit 95 degrees nearly every day here in Florida. When we step outside we instantly want to go back into the AC or get tempted to jump in a pool. I'm craving a cool breeze and the chance to wear a sweater while sipping a latte *outside*. This pumpkin bread just tastes like fall and helps me remember it's no longer June, even if it feels like it! The second best part about it is the fact that you can call it breakfast, snack, or dessert without feeling TOO guilty. If you try this recipe, please tag me! @_baileysophia
Pumpkin Chocolate Chip Bread
-2 cups flour
-1 1/2 cups sugar
-1 tsp baking soda
-1/2 tsp baking powder
-1 1/2 sticks butter
-1/2 tsp sea salt
-2 tsp pumpkin spice
-1 can organic pumpkin
-1/2 cup chocolate chips
R E C I P E
O N E – Preheat oven to 325 degrees and butter two loaf pans.
T W O – In a bowl, combine flour, baking soda, baking powder, salt, and pumpkin spice.
T H R E E – In a second bowl, add softened butter and sugar.
F O U R – Beat the butter and sugar with a hand mixer until combined. (1-2 minutes)
F I V E – Next, add the eggs one at a time and continue beating until smooth.
S I X – Add in the pumpkin and blend on medium.
S E V E N – On low speed, add in the flour mixture and chocolate chips until combined.
E I G H T – Pour the batter into the two loaf pans and bake on the middle rack, checking at 1 hour.
N I N E - Allow the pumpkin bread to cool for 10-15 minutes before removing from the pans. (the hardest part!)
T E N - Enjoy!!