These blustery, chilly autumn mornings seem to cry out for some heartwarming pumpkin bread to get you going! This is a wonderful recipe that always seem to turn out perfect! I like making them into the mini loaves so that I can share with friends or freeze a couple for later when I want a quick, homemade breakfast or snack. (They freeze beautifully, really!)
I hope you enjoy all that this beautiful season has to offer, in the kitchen and outside with hayrides, bonfires, and raking leaves! We'll all miss the beauty of fall in a few months when the grass has dried and the trees are bare. (Then, we will have snow to look forward to--Hooray!)
Happy Fall Ya'll!!!
Chocolate Chippy Pumpkin Bread
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
4 eggs
2 c. sugar
15 oz. can pumpkin
1 c. oil
1/4 c. applesauce, no sugar added
1 c. chocolate chips
1/2c. butterscotch chips
Combine flour, baking soda, salt and cinnamon in a large bowl; set aside.
Beat together eggs, sugar, pumpkin, oil, and applesauce in a large mixing bowl; stir into dry ingredients just until moistened.
Fold in chocolate and butterscotch chips.
Bake at 350 degrees for 60-70 minutes for large pans or 40-50 min. for mini pans.
Test with toothpicks to ensure they are done.
Cool for 10 minutes before removing to finish cooling.
These would be delicious with a simple glaze or also delicious without! :)
{You all may have seen a new, beautiful addition to my kitchen! I am so excited to share with ya'll about getting my "dream" kitchen appliance...but I'll leave that for the next blog. It's a story you will not want to miss out on. God is so good!!!}
Linking up with:
