Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Breadsweet&spicyF

Shopping list at a glance: butter, sugar, eggs, pumpkin puree, vanilla, 1 tbsp sweet & spicy ground spice blend, chocolate chips.

From your pantry: flour, baking soda, milk

Chocolate Chip Pumpkin Bread
Prep Time: 15m, Cook Time 2 1/2 HIGH, Servings: 8-10 slices
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Ingredients
  1. 1 stick butter, softened (or 1/2 cup light olive oil)
  2. 1 cup sugar (or 2/3 cup maple syrup)
  3. 2 eggs
  4. 3/4 cup / half a 15oz can pumpkin puree
  5. 1 tsp vanilla extract *we use Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  6. 1 tbsp milk
  7. 2 cups all purpose flour or *gluten free King Arthur
  8. 1 tsp baking soda
  9. 1/2 tsp salt
  10. 1 tbsp sweet & spicy ground spice blend
  11. 3/4 cup / 4oz chocolate chips
Instructions
  1. spray a 2 pound loaf pan with non stick spray and shake 1 tbsp flour to coat the edges.
  2. place a piece of aluminum foil onto the bottom of the slow cooker insert and turn onto HIGH.
  3. in a mixing bowl, blend together the butter and sugar to a paste.
  4. break the eggs one at a time into the butter and sugar mixture and stir until combined. (This is the wet mixture)
  5. stir in the pumpkin puree, vanilla extract and milk.
  6. mix the flour, baking soda, salt and sweet & spicy ground spice blend into the wet mixture before stirring in the chocolate chips.
  7. pour the cake mixture into your loaf pan and place onto the aluminum foil in your slow cooker. Cover and cook on high for 2 1/2 hours.
Notes
  1. this works well with gluten free King Arthur flour
the zen of slow cooking http://www.blog.thezenofslowcooking.com/

 

3 thoughts on “Chocolate Chip Pumpkin Bread

  1. You mention raspberry and white choc bread in today’s info on pumpkin bread, but I don’t see the recipe for that one. Can you provide please.
    Also– What are your hours at Elwa farm? I need to buy some spices before the holidays are on us.
    Love your weekly blogs.
    MM

    • Marcia-
      The recipe is on it’s way to you! Elawa Farms stocks our blends. They are open Wednesday/Friday and Saturday mornings. We’re also available on line for hostess gifts, etc. We’re introducing a new blend at the end of the month – Southwest Fiesta. We’ve created a Taco Chili to pair with the blend and it’s delicious!

      Warmly-
      M & J

  2. Pingback: Holiday Cranberry & Macadamia Squares With White Chocolate Drizzle | The Zen Of Slow Cooking

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