Thursday, February 2, 2012

Pumpkin Chocolate Chip Bread

In honour of the start of February and Valentine’s Day being only two weeks away, I decided to make a festive treat. Instead of baking one large loaf of pumpkin bread, I thought it would be nice to make a few mini loaves to share- and why not make them heart shaped?!! Unfortunately, a heart-shaped baking tin was not in the budget this week. Instead, I made my own forms out of tin foil. It might take a few tries, but it is totally worth it! This recipe is really delicious, and super moist. The three loaves I made for sharing were devoured so quickly only one made it out of our house.. Hope you enjoy it!
  • 2 Eggs
  • 1/2 Cup packed brown sugar
  • 1/4 Cup white sugar
  • 1 Tsp ground cinnamon
  • 1/2 Cup vegetable oil
  • 1-1/4 Cup canned pumpkin
  • 1/4 Tsp vanilla extract
  • 1/4 Cup milk
  • 1-1/2 Cups flour
  • 1/2 Tsp baking soda
  • 2/3 Cup semisweet chocolate chips
In a large bowl, sift together flour, soda, and cinnamon. In a separate bowl, beat eggs, sugar, pumpkin, oil, and milk. Stir in dry ingredients until combined. Add chocolate chips. Form tin foil shapes on a casserole dish, using the sides of the dish for support. Grease foil, and pour into shapes until almost full. Bake at 350 for 40 minutes to an hour, depending on size of shapes (Just check with toothpick inserted into center).