Saturday, October 21, 2017

#Choctoberfest Final Day! Taste of Chocolate 2009 Cookbook: Pumpkin Chocolate Chip Bread (Sponsored by Imperial Sugar)

Today is the final day of #Choctoberfest, and I saved my favorite recipe last to pair with a sponsored post from our Gold Sponsor.

Imperial Sugar is a Gold Sponsor of Choctoberfest, and if you follow me on Instagram, you can see why.  (Check out the post from the day the shipment of sugar they sent me came in!)  Imperial Sugar sent every Choctoberfest blogger who signed up with them literally 88 pounds of sugar to use!  Since 1843, Imperial Sugar has been the go-to sugar brand for family holiday baking time, so when it came time to make my favorite fall bread, it seemed like a perfect match.

I didn't have to go too far into the history of the person who submitted this recipe to the Taste of Chocolate cookbook...because it was me!  Funny story, actually.  I had never made this bread before when we were putting the cookbook together, but we needed more recipes to go in it, and when I googled "chocolate recipes," this was one of the first things that came up...and for good reason!  This stuff is amazing.

Since Dennis and I wouldn't be able to eat the entirety of this bred (especially with all the other Choctoberfest treat lying around!), I took this bread into work, and it was a BIG hit.  Most people didn't know who made it, though, and when people have found out it was me in the days since, everyone has begged me for the recipe.  So here it is!

Thank you so much to all of my fellow Choctoberfest participants for making this such a fun event.  I for sure look forward to joining in next year! 

Pumpkin Chocolate Chip Bread
Makes 1 loaf
(Recipe can be doubled)


1 1/2 cups white sugar (I used Imperial Sugar)
8 oz. canned pumpkin
1/2 cup vegetable oil
5 Tbsp. water
2 eggs
1 3/4 cup all-purpose flour
1 Tbsp. pumpkin pie spice
3/4 tsp. salt
1 tsp. baking soda
1 cup miniature semi-sweet chocolate chips

Preheat oven to 350°F and grease and flour a loaf pan.

In a large bowl, combine sugar, pumpkin, oil, water, and eggs.  Beat until smooth.

Blend in flour, pumpkin pie spice, baking soda, and salt.  Fold in chocolate chips.

Bake for 1 hour, then insert a knife to make sure it comes out clean.  If not, bake in 7-minute increments until done. (Mine took about an hour and 15 minutes.)

Cool on a wire rack.  Take any leftover bread to work and become the most popular person in the office.

Also, make sure to check out everyone's final Choctoberfest recipe below!


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