/ / Parts of this post were originally posted in Oct 2011. This recipe is too delish not to share again. Enjoy! / /
I make no secret about my love affair with fall. I wrote about it here and here just this past week.
Who could hate a season full of color, crisp air, and Pumpkin Spice lattes?
Speaking of pumpkins, last fall I shared my friend Katie’s little bit on pumpkin overload over at her blog, And I With You. It will make you smile.
Be sure to read all the way through so you can catch her fantastic painted argyle pumpkin at the end. Lovely, no?
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| photo: http://www.andiwithyou.com/ |
While I do love me some pumpkin decor {and especially white pumpkin decor}, I like even more to eat pumpkin.
Pumpkin pie is nice on Thanksgiving, but when it comes right down to it, I’m really much more of a pumpkin muffin girl myself.
Today I’d like to share the recipe for this delish fall staple in our house.
I take no credit for the recipe.
It was passed on to me from one of my very dearest friends, Corrie.
Corrie with her hubby, Ib. Do you like their photo? I actually took this one. How special ;)
These muffins got us through four chilly autumns in college, bringing a little homey-ness to dorm life. I even baked them for my daughter’s first birthday in lieu of traditional cake {back when I thought I would somehow limit her sugar intake… ha!}.
Seriously, Corrie is so domestic, sometimes I think she should be running this blog. She is, among many other wonderful and lovely things, a baking whiz. Few things bring her more joy than baking up some homemade goods for her neighbors and friends.
Corrie’s {Chocolate Chip} Pumpkin Bread {or muffins}
4 eggs
1 cup oil
2/3cup water
1 can pumpkin (15 oz)
(optional* bag of chocolate chips)
Mix that all up together
Sift all dry ingredients together in separate bowl:
3 1/2 cups flour
3 cups sugar
2 tsps baking soda
1/2 tsp salt
1 teaspoon cinnamon
1 teaspoon nutmeg
a pinch of cloves
Add dry ingredients to pumpkin mixture. Mix it up good. Pour it equally into 2 large loaf pans
Bake at 350 for about 1 hour (probably about 10 minutes more actually). For muffins, bake for shorter time (30-40 minutes).
*Let’s be honest here: when is chocolate ever optional?
I hope you try out the recipe and love it. And to stay true to Corrie fashion, be sure to make some extra for your neighbors :)
Sharing today’s recipe with some of these link parties +
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I love Autumn as well. I may have to try this recipe! :)
It’s good, Jenni! Thanks for linking up :)
I’ve never been one to eat pumpkin baked goods, but anything with chocolate in it has to be good, right?
It makes all the difference, Mary Beth… you should try it out! :)
Thanks for hosting & thanks for the yummy recipe too!
Sounds good. I am making a chocolate chip bread right now, but mine is from a box, so it’s probably just ok.
~FringeGirl
Lauren,
Thanks for your sweet comments on the blog! So glad you stopped by! I always get giddy when I connect with women that have the same heart and lifestyle as me! I look forward to connecting with you…I’m following via NetworkedBlogs!
Christie
http://satisfactionthroughchrist.blogspot.com
Cute picture of your friend and her husband. I LOVE white pumpkins, too. The recipe sounds delicious.
Thank you for hosting.
Fall is absolutely my favorite time of year. Love all the leaves turning colors. Especially beautiful on the mountains. Love pumpkin bread and my guys will so love the chocolate chips added. Can’t wait to try this out on them. Thanks for sharing friend! Blessings!
Yes, I love fall, too – I love the changing colors, the crisper air, candles, and the aroma of delicious fall foods! And the list could go on and on …