Painting with Canvas' Pumpkin Bread!
As promised, we're adding recipes to our blog. Cooking and baking is artsy, afterall! With Thanksgiving next week, I thought it would be perfect to show you guys my Chocolate Chip Pumpkin Bread recipe! No joke, everyone who tries this, LOVES it! I would make it for my team when I worked in an office, and I had to ration it out to people ;) The best part is how fluffy and soft it turnes out. After you try it, leave us a comment on how it turned out!
3-⅓ cups unbleached all purpose Flour
1 tsp pumpkin pie spice
1 tbsp Cinnamon
1 teaspoon Baking Powder
2 teaspoons Baking Soda
1-½ teaspoon Salt
2-⅔ cups Sugar
⅔ cups Softened Butter
4 whole Eggs
1 30oz can or 2 15oz cans Mashed Pumpkin (Equivelant to a pound)
⅔ cups Water
1 cup Semi-Sweet Chocolate Chips (I suggest the mini chips)
Preheat oven to 325 degrees.
Separate dry ingredients and set aside.
Cream sugar and butter until well incorporated.
Add eggs one at a time and then add pumpkin. Alternate adding dry ingredients with water.
Add flour. I suggest adding bits of the flour in intervals to avoid a big mess
Add in chocolate chips. I also like to sprinkle the chips on top!
Pour into greased pans. This makes quite a bit, so I like to use different sized pans to make it fun.
Bake at 325 degrees for 55 to 60 minutes or until a toothpick inserted into the middle of the loaf comes out clean. If you use some smaller pans like I did, check on them at about 30 minutes in.
Bonus Tip: I LOVE to add bananas every once in awhile. The two flavors aren't over powering, and are a perfect combination! Make sure they are soft and pretty ripe.