I don’t know about you, but when my kids come home from school, they are HUNGRY! The first words out of their mouths are, “Hi mom, what’s for snack?” I get it, they are growing and had lunch a couple of hours ago, and so they need some fuel! When Zoe gets home and smells something baking in the oven, she does her leap of joy and yells a big “Yippee!” It doesn’t get better than that.
Here is a great fall afternoon snack, or anytime of the year snack. I found this recipe about a month ago from Sue, at The view from Great Island, and I have already made it 4 times for my family, so you know its good! It almost qualifies as a dessert, its that yummy. I serve this up for the kids with a tall glass of milk, and after its devoured, I get that sigh of contentment and the rubbing of the belly!
OK, now for the recipe…
Chocolate Chip Pumpkin Bundt Bread:
wet ingredients:
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
dry ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup sugar
- 1 tsp baking soda
- 1 cup chocolate chips
- optional – 1/2 cup walnuts – we did not add this as my kids are not fans of nuts in their breads or brownies
Pre-heat oven to 350 degrees and grease up a Bundt pan. 
Whisk the wet ingredients together with the spices and set aside.
Whisk together the dry ingredients and add in the chocolate chips. 
A note about chocolate chips, my family prefers dark chocolate to milk chocolate, so we use these Ghirardelli 60% cacao chips. They are amazing, and they do say that dark chocolate is good for you, so that may help take some of the guilt away. Try them in your next recipe that calls for chocolate chips. 
Mix the dry into the wet until JUST combined. 
Spoon into the Bundt pan and even out slightly, if necessary.
Bake until a toothpick comes out clean, about 50 minutes. 
Cool briefly and turn out onto a plate or rack.
Enjoy this as a snack with a tall glass of milk, some tea or coffee, or add some vanilla ice cream and have it for dessert.
Carolyn Jensen March 16, 2012 at 5:57 pm
Jackie-two thumbs up from my kids!
Cathy Camacho December 19, 2012 at 7:56 am
Jackie, I have made this recipe a handful of times since you first posted and have to say, it is delicious! I have made when family has come to town and it is a hit. Especially over Thanksgiving, when the dessert of choice with one family member was a piece of this instead of pumpkin pie or carmel pie. One thing I do, though is double the pumpkin, makes for a very moist and dense flavor. LOVE!
jackiegrandy December 20, 2012 at 12:03 am
Hi Cathy! So good to hear from you! Ilse told me you made the bread a couple of times. I love your addition of doubling up the pumpkin. I’m so going to do that next. My friend Averie tweaked this recipe as well, and I made it with her tweaks but have yet to post it. She made it moister by adding Greek yogurt and decedent by adding chocolate gnache to the top! So good, and it takes the bread from an afternoon snack to a dessert.
Glad to hear it was a hit with your family! I hope to see you out and about Marin soon