My dear sweet friend, Kimberly, famous for her pumpkin roll, came to my latest speaking engagement. She is just the sweetest thing!! She hands me a bag and I knew instantly what was in it! I rushed home afterwards and tore into the bag. Ahhhh, pumpkin roll….. wait! Where’s the cream cheese middle? Where’s the roll??
Please don’t think I was disappointed by all means!! I was thrilled to have something home baked by my dear friend. I just thought it was her traditional….. ahem…. the pumpkin roll I am addicted to!! Literally, I would attack any teacher, student or office staff in our middle school who would dare take a bite of the coveted pumpkin roll. Many a students’ hands were slapped away from the confection!!
But anyway, the pumpkin roll may not have been the traditional happy dance roll, it was, however, YUMMY!! In fact, I think it is like…. my new favorite! I love pumpkin bread….. but the extra ingredient CHOCOLATE chunks…. OH MY WORD!! Can I just say, “To die for!!”
Kimberly is one of my readers and I hope she will share HER recipe with us. But in the meantime, I found one with the ingredients she listed (She is such a sweetie! She listed the ingredients in case I was allergic!! Now that is a true friend!!).
Hope you take a minute or two in the near future to try this yummy, pumpkin bread recipe. And Kimberly if you would please, leave your recipe in a comment! We would love your version….. cause I know it is YUMMO!!
Chocolate Chunk Pumpkin Bread
2 cups flour
2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 cup mashed cooked fresh pumpkin
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup milk
1/4 cup oil
6 squares BAKER’S Semi-Sweet Chocolate, coarsely chopped
PREHEAT oven to 350°F. Mix flour, baking powder, baking soda, salt and spices until well blended; set aside. Beat eggs, pumpkin, sugars, milk and oil in large bowl with wire whisk until well blended. Add dry ingredients; stir just until moistened. Stir in chopped chocolate.
POUR into greased 9×5-inch loaf pan.
BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack. Cut into 18 (1/2-inch thick) slices to serve.
Enjoy your Tasty Tuesday!! God Bless…….