A delicious autumn or winter quick bread! This recipe was adapted (heavily) from the recipe for “Pumpkin Bread” in Food for Friends, the John Woolman Memorial Cookbook. The original recipe is vegan (provided that suitable sugar is used). If anyone is interested in the vegan version, let me know, and I’ll get you that version of the recipe.
In the meantime, this is a really easy way to go from pumpkin butter to yum.
*See our pumpkin butter recipe here.
1) Preheat your oven to 350 degrees Fahrenheit.
2) Melt the butter. (I did this by putting the olive oil and butter in a measuring cups and microwaving them 15 seconds at a time until I could mix them together easily.)
3) Mix together the butter, olive oil, and egg.
4) In a separate bowl, mix all the dry ingredients — except the chocolate chips.
5) Pour the pumpkin butter and the butter-olive-oil-egg mixture into the dry ingredients and stir thoroughly. Then stir in the chocolate chips.
6) Grease two loaf pans and pour the batter equally between them. It might look a little something like this:
7) Bake for one hour at 350 degrees, or until a toothpick poked through the center of a loaf comes out clean.
Now you’ve got a loaf for yourself and one for whomever invited you over for dinner tonight!
1 thought on “Chocolate Chip Pumpkin Bread”
Quick Note: I used this recipe to make muffins for the first time last night. I got 21 medium-small muffins, and they were baked in 18 minutes.
Muffins — an energy-efficient food. 😉