Pumpkin Bread

With two cans of pumpkin left over after thanksgiving, and my burning desire to bake things rapidly dwindling, i didn't know what to do. Luckily my friend C happened to get her hands on this lovely pumpkin bread recipe and shared the wealth. It's a little modified from the original version, but it's still delicious none the less! I started by halving the recipe because i wasn't sure what i would do with two loaves. the result: a deliciously moist, light and flavorful pumpkin bread with a yummy crusty top and amazing chunks of dark chocolate!

Pumpkin Bread (recipe for 2 9in loaf pans)

1 cup oil
1 cup sugar
1 cup brown sugar
4 beaten eggs
1 can (15oz) pumpkin or 2 cups real pumpkin
3 cups flour
1/2 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
2 tsp baking soda
1 cup chopped walnuts
1 cup chopped chocolate

extra brown sugar, white sugar, and cinnamon for sprinkling

Directions

• Preheat oven to 350F
• Chop the chocolate and walnuts, and toast walnuts until warm. (they burn easily so make sure to stop the toasting before they turn all smoky and burnt)
• Mix oil and sugars in a large mixing bowl
  
• Add pumpkin puree until combined and add in the eggs one at a time
• In a separate bowl, mix the dry ingredients
• Add the dry ingredients into the wet ingredients until just combined. Add the chopped chocolate and walnuts
• Pour into a greased loaf pan
• Sprinkle sugar and cinnamon topping on top of the loaf
• Bake for 50-60 min until toothpick inserted comes out clean.
  
• You can also bake these in little muffin tins. If this is the case, line muffin pan with paper cups or grease it well. Pour the batter in and top with sugar cinnamon mix. Bake at 350 for 20 min until toothpick inserted comes out clean
  

no pictures today.. i was too busy rushing to bake this so i could devour it. and then after it came out of the oven, i couldn't hold myself back enough long enough to take pictures of it... so instead the only thing left is crumbs and melty chocolate-y stains on my plate, hands, and lips.

I ended up baking the full batch a second time, making one loaf, and a bunch of muffins. You can't get sick of this... i have probably eaten some every day for a week now. do it. it makes a lovely toasty breakfast with coffee.