Its not to late for some Pumpkin Bread... with Chocolate Chips, of course!

At the last minute yesterday I decided to make some Halloween pumpkin bread (with chocolate chips, of course!) I found these adorable mini loaf ceramics and goody bags at Michael's on clearance and decided to go for it! 

We were taking Ava around to some of our close friend's houses to trick-or-treat so I decided we could bring the bread as a little gift. I used my Momma's pumpkin bread recipe, which I posted at the end of this post if you'd like to try it! 

Look at these adorable yellow loaf pans! I couldn't resist! Then I found these black and white Happy Halloween bags... I added some black and white ribbon and here's the finished product! Who doesn't love a little black and white with yellow any time of the year... but it fit right in with the Halloween theme as well! And, of course, Momma's bread was delicious as always! Yummy! 

 

Momma's Chocolate Chip Pumpkin Bread

Ingredients

• 3 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 1 cup vegetable oil
• 2/3 cup water
• 4 eggs
• 3 1/2 cups all-purpose flour (I used whole wheat flour)
• 1 tablespoon ground cinnamon
• 1 tablespoon ground nutmeg
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 cup miniature semisweet chocolate chips (I used Ghiradeli Milk Chocolate Chips, mmm!)
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans. (you can also use mini loaf pans- makes about 7 mini loaves)
2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

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