Cannon brought this pumpkin bread recipe home from school in third grade. Although it was a particularly challenging year for the whole class, (his teacher retired shortly thereafter), we will forever be grateful to her for providing us with this recipe.
The students made it during class around the holidays and Cannon liked it so much that he asked if he could copy it.
We have made it our by adding chocolate chips to our loaves. To do it any other way now seems blasphemous. We started this in honor of the pumpkin spice muffins that we used to serve at Adriana’s…the restaurant where I worked years ago when we lived in Cedar City.
It is officially the best homemade chocolate chip pumpkin bread – hands down!
YUM!
It’s just too bad the only part of the restaurant that remains is the wonderful memories.
Chocolate Chip Pumpkin Bread
1/2 cup oil
1/3 cup water
1 cup pumpkin
2 eggs
1 1/2 cups sugar
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1 2/3 cup flour
Bake at 350 degrees for 1 hour (be sure to stick a toothpick in to test for doneness.)
