I have a confession to make……

I don’t really like pumpkin spice stuff.. THERE I SAID IT!! I know, it goes against my very core self who absolutely loves everything fall!! I am of the strictest belief that the year starts over in the fall- I think it’s my inner child thinking back to the school year but for me January does not mark a new year, September does.  (This also removes all guilt associated with not making a new year’s resolution so JOIN ME) The colors start to change, we begin gearing up for the Holidays- it’s truly my favorite time of year.  Yet, I have NEVER been able to get behind the pumpkin spice craziness.. until now!

You’d find all of this ultra surprising if you saw my house.  Beginning around mid-September my house is glittered with pumpkins! Evidence:

I even have pumpkins in my bathroom for goodness sake! I wanted desperately to come around to pumpkin this fall and I think I have finally done it.  Adding chocolate chips also NEVER hurts…

This recipe doesn’t use a lot of pumpkin and it doesn’t use a lot of pumpkin pie spice so if you want to beef that up, you for sure can.. this recipe however is the perfect balance for me, I get a little taste of the pumpkin but also don’t feel like I’m gagging on a scented candle.  OK how’s that for a description of something I want you to try baking??…..hmmm.. please don’t stop reading..!

This recipe can also be easily adapted and baked into muffins or mini muffins! Add some nuts or add a maple icing on top! I’d suggest my icing recipe here and simply swap the milk for maple syrup or add some into the icing to taste.  I should also mention, this recipe uses ONE BOWL!!!

I’ve heard nothing but amazing feedback on my Naptime Banana Bread recipe which also uses only one bowl so I wanted to try and accomplish that again!

I had a lot of fun testing this recipe and made the loaf you see above just yesterday because my Mom and God Mother are coming to visit tomorrow!! I can’t wait for them and YOU to try this recipe!

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Chocolate Chip Pumpkin Bread

yield: 10-12 servings – prep time: 15 minutes – cook time: 40-45 min

INGREDIENTS

1 cup pumpkin puree

1 cup white sugar

2 eggs

1/4 cup vegetable oil

1 tbsp vanilla

2 cups of flour

1/2 tsp salt

2 tsp baking powder

1ish tsp pumpkin pie spice (you can do more if you love it! I say ish because i don’t top this off when measuring so there is alittle extra put in)

3/4 cup of mini chocolate chips

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Step One: Preheat your oven to 350 degrees and get your ONE bowl ready!  Add the pumpkin, eggs, oil and vanilla and stir until smooth.  Make sure you mix really well at this step so that the egg broken down.

Step Two: Add the sugar and mix until combined.

Step Three: Add the flour, salt, baking powder and pumpkin pie spice.  Gently pre-mix the dry ingredients together before mixing fully with the wet.  Make sure you are using a rubber spatula to help get everything incorporated. Scrape the bottom- you don’t want any random lumps of flour or pumpkin!

Step Four: Add the chocolate chips.  I like to use mini chocolate chips because I feel like it gives you the chocolate taste without overpowering.. but you can use regular size and increase or decrease the amount you put in to taste!

Step Five: Prepare a baking dish with non-stick spray.  I also suggest placing a piece of parchment paper in as well like the below, this allows you to easily remove the bread once it’s baked and cooled! Pour in your batter.

Step Six: Bake bread in the heated oven for 40-45 min or until a toothpick comes out clean.  Once baked, let cool in the baking dish on top of a wire rack for 20-30 minutes before removing.

ENJOY!