This recipe is something I adapted from a BB online recipe and allrecipes.com. Both of these recipes make double loaves, so I halved the recipe and played around with the flavorings a tiny bit. My version is below, but I think they are all more or less the same. The key ingredient is the pudding mix and the intro on allrecipes.com saying “think of this as pumpkin pie in bread form” is good advice.
When I took the loaf out of the oven, I really wanted to cut into. Of course since I baked it for my grandma, I couldn’t, because that would have been rude. In hindsight, I don’t think she would have cared, but at the time I felt I should keep it whole. All I can say is it smelled so good, and I could tell after doing the toothpick test that it was going to be a very, very moist bread.
I called my grandmother after the holiday and tried to get an objective review. She said she liked it a lot, commented on how moist it was, then asked my opinion as to how she should prepare it. That is, whether it should be toasted or what. This kind of led me to believe that maybe she found it too moist, but she said she didn’t. Anyway, if someone makes this, please let me know. If should have made a batch of this today instead of those brownies.
Pumpkin Bread with Dark Chocolate Chips
1 cup canned pumpkin
2 large eggs
2/3 cup vegetable oil
1 (3.4 oz) box vanilla instant pudding mix
1 cup sugar
1 cup flour
1/2 cup dark chocolate chips
1/2 teaspoon baking soda
1/2 teaspoons salt
1/2 teaspoon ground cinnamon
Preheat oven to 325 degrees F. Spray a loaf pan (9×5) with flour-added cooking spray.
In a large bowl, stir together pumpkin, eggs, oil, pudding mix and sugar.
Remove 1 teaspoon of the flour and toss with chocolate chips. Set chips aside.
In a separate bowl, whisk together the remaining flour, baking soda, salt and cinnamon. Stir the flour mixtre into the pumpkin mixture, mixing only until combined. Stir in flour-coated chocolate chips.
Scrape batter into pan and bake for 70 minutes or until a toothpick inserted comes out clean.