Favorite Recipe Repost! Chocolate Chippy Pumpkin Bread

My favorite time of the year has arrived! Autumn is full-blown here in the Kentucky countryside, and with the cusp of my birthday, along with the beloved Thanksgiving and Christmas seasons—there is just something extra-special in the air even amidst the strange year we’ve all had. Some things never change, and it’s good to be able to focus on the simplicity of these things now more than ever! Like the rising sun, the changing seasons actually bring comfort as the Lord has established them, and I’m reminded again that He is in control. 

Speaking of comfort, there’s nothing quite like the homey fragrance of bread baking in the oven! Every autumn, this pumpkin chip loaf is my favorite quick bread to make, as I’ve made it dozens of times over the last decade, and we never tire of it! It’s the Goose Berry Patch Autumn In the Country recipe that has become a tried and true for our family. When my kids ask for chocolate chip pumpkin bread, this is the one I make! Spiced with cinnamon, laced with chocolate and full of pumpkin, this treat really hits the spot—especially with a cup of steaming coffee!

If you’re a long-time follower of my blog, you may remember me actually blogging this very recipe under Chocolate Chippy Pumpkin Bread 10 years ago when we lived in the “little house on the prairie” in Madisonville, KY! I had tweaked that recipe a bit, but today I’m sharing with you the original recipe from the cookbook, which is now how I made is pretty much every time. 

One of my favorite things about this recipe is that it’s not only consistently good, but it makes two loaves. I usually keep the chocolate chips out of one loaf (though not always) and give that loaf to a neighbor, friend, parents— whomever we want to bless that day. Of course, sometimes keeping both loaves is the best idea, and you can easily freeze one for later!

I have thrown in delicious additions such as butterscotch chips, walnuts, pecans, dried cranberries over the years, for a twist on plain pumpkin bread, but my kids’ always want the chocolate chips…I don’t blame them there! Chopped pecans are just as yummy, in my opinion!

If you want an easy treat to throw together for a cozy after-school snack or breakfast, or even dessert,  I hope you will try this delicious pumpkin bread!  

As the mornings become frostier outside, the breakfasts get warmer inside, and the smell of cinnamon and pumpkin is a great way to wake the rest of my family up!

Chocolate Chippy Pumpkin Bread

3 c. All-purpose flour

1 t. Baking soda

1 t. Salt

2 t. Cinnamon

4 Eggs

2 c. Sugar

15-oz. can pumpkin

1- 1/4 c. Canola oil

1- 1/2 c. Semi-sweet chocolate chips (sometimes I use mini chips)

Combine flour, baking, salt, cinnamon in a large bowl; set aside. 

Beat together eggs, sugar, pumpkin, and oil in a large bowl; stir into dry ingredients just until moistened. 

Fold in chocolate chips; pour into two, greased loaf pans. 

Bake at 350 degrees for 60-70 minutes, or until a toothpick tests clean. 

Cool for 10 minutes before removing to wire racks to finish cooling. 

Makes 2 loaves.

With the leaves changing colors outside and the temperature just perfect with extra crisp mornings, I’ve been sipping my second cup of coffee outside on the porch or on the swing most mornings this week!

This photo of Kylie at the pond was taken last week, and the leaves on the trees have really turned since then! As you can tell, we are trying to enjoy the outside weather on the pretty days. Today is actually a gloomy and misty day here, but the blue skied days have been extra clear as the humidity has moved out!

In Kentucky the crisp air that means it’s the perfect time for a bonfire and hayride. It’s time to get out the sweatshirts, sweaters, cardigans, scarves and boots! Cider, s’mores, chili and cornbread and all the coziness fall offers!

Our leaves will be at peak color in just a couple days now, and we have a full, fun weekend planned with out family to look forward to!!! 

I hope everyone has a beautiful weekend on the last couple days of October and stays safe. 

See you in November!!! 

        

 

Gooey and Delicious S’mores Bars

 

Happy October!!!

It’s hard to believe that it’s been almost two months since my last post here, but life has been a bit wild the last several weeks of summer. Let’s just say that I am very thankful to begin a brand new month and season—one of my favorites—Autumn!

I wanted to share with you the easy and delicious S’mores Bars I made today! These are similar to the amazing bars my sister, Faith, makes and a bit different from the ones I made years ago.  I’ve always thought Faith’s bars were some of the best and my kids gobbles them up when she makes them for our family gatherings, so I was excited to try these out today.

As today closes out the kid’s first semester of school, which has felt a bit grueling for this mama, I wanted to celebrate in some way. We aren’t taking any trips this break, but I thought we could have some staycation fun at home and in the area! The weather is supposed to be nice next week, but not so much this weekend. My plans for a bonfire with s’mores was ruined with the downpour of rain that came all afternoon. 

On the other hand, the putter patter of rain and rumbling thunder lent itself to the coziest of homes with my candles burning and coffee flowing, so I decided to “pivot” my plans and make s’mores bars for dessert! No bonfire required for the classic combination of graham crackers, chocolate and gooey toasted marshmallows. 

To be tucked in my kitchen’s baking nook is the coziest spot in the house when it’s a rainy day, and that brings me great joy! I gladly pulled the ingredients out, a bowl and spoon and the pan and got to work! Oh, and I can’t forget the cozy instrumental music to complete the mood. 

I will say, these bars are best eaten the same day because the marshmallows tend to get tough after too long. To eat a piece warm out of the oven is the very the best time! I snuck a piece for myself while the kids had their quiet time, and I made a steaming cup of Mexican coffee to sip with it. While thunder was rolling was rolling, wind picked up outside and the torrential rain was much more than I expected, I felt very blessed and safe inside. 

Anybody can put these delicious s’mores bars together and your kids might even like to help! Hope you get a chance to make these if your bonfire gets rained out or if you want s’mores for a small crowd!… they will satisfy your craving for sure!

• S’mores Bars

1/2 c. Sugar

1/4 c. Butter, melted

1 egg

1 tsp. Vanilla extract

1 1/4 c. Graham cracker crumbs, divided (I crushed them myself.)

1/2 c. All-purpose flour

1/2 tsp. Baking powder

1/4 tsp. Salt

2 c. Mini marshmallows

1 3/4 c. Semi-sweet chocolate chips

Heat Oven to 375 degrees F. Spray a 13x9 inch baking pan with baking spray; set aside.

Combine sugar, melted butter, egg, and vanilla in a bowl; mix well.  Add 1 cup graham cracker crumbs, flour, baking powder, and salt; stir until just combined. Press evenly in the prepared pan.

Bake for 8 minutes. When removed from the oven, sprinkle onto partially baked crust the marshmallows, chocolate chips, and remaining 1/4 c. Graham cracker crumbs.

 

Continue baking 5-10 minutes or until marshmallows are golden brown. I added Hershey’s pips to the top once out of the oven to give it the quintessential s’mores look to me! In my opinion, enjoy a piece while it’s still very warm with a glass of cold milk or strong coffee! 

To find joy in the everyday things is a gift. A good recipe, the time and love I put in baking for my people, and the enjoyment of each bite is a small but wonderful pleasure I hope to pass onto you in these simple, delicious recipes.

Hope you have the best weekend!!!