To get myself in the mood I made a stop at Starbucks and got myself a nonfat pumpkin spice latte. Yum!
While the Daddy and the munchkins watched Spooky Buddies (anyone else have a problem with the farting scene??) I whipped up a batch of yummy pumpkin chocolate chip bread.
The recipe is modified from the Betty Crocker website.
8 cups all purpose flour
4 tsp baking soda
2 tsp sea salt
2 tsp ground cinnamon
1 tsp ground nutmeg
A pinch of allspice
A pinch of ground ginger
4 cups sugar
1 1/2 cups butter or margarine, softened
1 cup water
30 oz can pumpkin puree
2 cups semi-sweet chocolate chips
Preheat the oven to 350 degrees.
In a medium/large bowl mix the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger.
In a large/extra large bowl mix the margarine or butter and sugar on LOW until it is creamy.
Add the eggs one at a time, mixing well before adding the next egg.
Add the water and pumpkin puree and mix on low until well blended.
Combine the dry and wet ingredients and stir until it is completely moistened.
Stir in the chocolate chips.
Spray the bottoms of the loaf pans with non-stick cooking spray. Fill the loaf pans 1/3 of the way full and bake for 35 minutes. If you are using full-sized loaf pans bake for approximately 65 minutes.
*This recipe will yield at least a dozen mini loaves or 4 regular sized loaves.
If you have a 15 oz. can of pumpkin puree just half the recipe.
I didn't have plastic wrap, so I wrapped the loaves in wax paper and secured them with jute cord. I also added a little fake leaf for some Autumn charm.