Sunday, November 21, 2010


I may be obsessed. It seems these days I cannot get enough of pumpkin baked goods. The funny thing is that I am not a big fan of the ever-so-popular (especially this time of year) pumpkin pie. I don't really dislike pumpkin pie, I just would prefer a lot of other pies over pumpkin.

So when I came across pumpkin chocolate chip bread a few years ago I was a little surprised with just how much I loved it. I craved it. Last year my love for pumpkin became official when I had a pumpkin chocolate chip bar with cream cheese frosting. I knew I had to find me some good pumpkin recipes to try to replicate these delectable treats in my own home.

As my thanksgiving treat to you, I am sharing my favorite pumpkin recipes. I hesitated to at first because I didn't want to look like a copycat of one of my hero's Dana, as she has had a great line-up of pumpkin recipes to share recently. But she hasn't shared two of my favorite yet, so without further ado... enjoy!!

Pumpkin Chocolate Chip Bread

2 C. sugar
2 C. canned pumpkin (A regular sized can of pumpkin is just under 2C. and works just fine)
1/2 C. canola oil
1/2 C. vanilla pudding
4 eggs
3 C. all purpose flour
2 tsp. cinnamon
1 1/4 tsp. salt
1 tsp baking soda
1 C. semisweet chocolate chips

Preheat oven to 350°.

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.

*Recipe adapted from here.

Pumpkin Chocolate Chip Bars

4 eggs
1 cup vegetable oil
2 cups sugar
1 can (15 ounces) pumpkin
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon*
1/2 teaspoon ginger*
1/2 teaspoon ground cloves*
1/2 teaspoon ground nutmeg*
1 1/2 - 2 C. semisweet chocolate chips

Preheat oven to 350 degrees F. Combine first four ingredients in a large bowl. Using a wire whisk, mix together flour, baking powder, baking soda, salt, and spices; add to pumpkin mixture and mix well. Fold chocolate chips in. Pour into greased and floured jelly roll pan. Bake for 20 to 25 minutes. Cool.

* May substitute all these ingredients with 1 tablespoon and 1/2 teaspoon pumpkin pie spice.

Cream Cheese Frosting

8 ounces cream cheese, softened
1 cup butter, softened
1 teaspoon vanilla
5 cups powdered sugar

Beat together the cream cheese, butter, and vanilla extract, gradually add powdered sugar. Frost cooled cake. Cut into bars.

*Recipe adapted from here.
*Image borrowed from here.


Ali said...

Thank you for your pumpkin bread recipe. Mom was raving about it in AZ...I'm excited to make it for Jeff. I'll thank you for him too...I'm sure he'll love it:)

Susan said...

Thanks for all the recipes! They do look tempting. I'm not fond of pumpkin pie either, I'd prefer lemon then apple (or both if I could be greedy!)