Fall is coming! For most of us here in the Southeast, this summer has been a scorcher, complete with unrelenting heat and humidity. But over the past few days, something wonderful has happened—the temperatures have dipped into the low to mid-50s overnight and may only reach around 75 during the day, with hardly any humidity in sight.
It has felt heavenly!
Cool, crisp mornings, bright blue skies, sunshine, and the first hints of color on the trees have officially put me in the mood for sweaters, football, and all things PUMPKIN!
We are still waiting for our house to sell so we can finally begin our great RV adventure! [Click here to read more about that journey.] It’s definitely a little nerve-racking to have so much of our future hanging in the balance, but we’re continuing to enjoy this season of waiting by spending time with friends and family and soaking up all things fall.
Well… I am, anyway.
Albert doesn’t exactly share my enthusiasm for cooler weather, so while I’m pulling out the sweaters and getting excited about pumpkin everything, he’s starting to get a little nervous! 😂
This week is extra special because my dad is celebrating his 87th birthday! We’re heading to visit my parents and celebrate with the family, and of course, I couldn’t show up empty-handed. I decided to make some pumpkin chocolate bread to go along with his birthday cake.
So, while watching a particularly disappointing Panthers game… iykyk… I whipped up this delicious pumpkin chocolate bread!
And let me tell you, the smell of pumpkin and chocolate filling the kitchen while the weather outside finally feels like fall was pretty much the perfect combination.
Maybe this is what I love most about this time of year—the little things that make ordinary days feel special. A cool morning. A favorite sweater. Football on TV. Time with family. Something homemade baking in the oven.
Fall, I’m glad you’re finally here. 🍂🎃
INGREDIENTS
*MAKES 2 LOAVES
3 1/2 cups organic all-purpose flour
2 teaspoon baking soda
1 teaspoon salt (I use salted butter, so I only added a little salt.)
4 tbsp Organic Pumpkin Spice (You can also use 4 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground cloves and 1/2 teaspoon ground ginger). 4 large eggs, room temperature
1 cup granulated sugar
1 cup packed light brown sugar
1 can pumpkin puree (not pumpkin pie filling)
1 cup vegetable oil (For a healthier version you can use a 1:1 ratio of organic refined coconut oil. Make sure it’s refined. It works better and doesn’t taste change the flavor.)
1/2 cup butter, melted
2 cup semisweet chocolate chips. (I used regular dark chocolate chips!)
Instructions:
Preheat over to 350 degrees and butter your bread pans.
Whisk together the first 4 ingredients (the dry ones) in a medium bowl.
In a large bowl stir together the remainder of the ingredients, except the chocolate chips. Don’t over mix.
Add the dry ingredients to the wet ingredients. Mix and fold in the chocolate chips!
Divide batter into the pans. Bake for 50-55 minutes or until an inserted toothpick comes out clean. Another way to know is if there is a nice crack in the top of the bread. (If you bake in cast iron or a stone pan, I would start checking at 45 minutes.)
I baked mine one at a time!
Enjoy!!!
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I try my best to use and recommend the healthiest ingredients and products I can find! This includes organic, stainless steel and cast iron (no non-stick or aluminum!), etc..
If you are interested, shop these ingredients and baking supplies here!
Happy Fall Baking!!! I would love to hear if you like it in the comments below!
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