Last Sunday our pastor preached on how we were made to serve. Later that day someone asked me about my ministry and I found myself reflecting in gratitude for the balance it has gifted my husband and I in this season of our life. I feel more fully able to serve Christ in my call AND my family in our home - a blessing I do not take for granted.
So, as the temperatures begin to drop and signs of fall appear, I'm thinking about our college girl and what homemade goodness I can make for her and her roommate as sign of love from home.
Pumpkin chocolate chip bread is the clear winner so I'm sharing the recipe with you today. I found this recipe years ago and it always makes the crowd cheer. Plus, it's super easy, which is really the only way I like to bake :)
Here is what you need:
1 cup pumpkin puree (not pumpkin pie mix)
1 tsp vanilla
3 eggs
1/4 cup sour cream
3/4 cup vegetable oil
1 2/3 cup flour
1 cup sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup + 1/4 cup chocolate chips, divided
powdered sugar for garnish
To make it:
1) Preheat your oven to 350 and grease one loaf pan.
2) Sift the flour, sugar, baking soda, baking powder and salt in a bowl.
3) In a separate bowl combine the eggs, pumpkin, oil, vanilla, and sour cream until it is smooth. {I used a hand mixer}
4) Make a well of the dry flour mixture and pour the wet mix in. {I transferred the dry mix into a KitchenAid and used that to mix it}. Blend until it is smooth. Fold in one cup of the chocolate chips.
5) Pour into the bread loaf pan and sprinkle the remaining 1/4 cup of chocolate chips on top. {Confession, I use more. I never skimp on the chocolate chips.}
6) Bake 60-75 minutes or until the toothpick comes out clean. {It took ours 70 minutes}
7) Let cool for 20 minutes and then lightly garnish with powdered sugar.
This bread is luscious fall perfection. ENJOY!
Suggestion: While you eat your bread have fun with "You Are Worthy" Pumpkin Prayers or the "Attitude of Gratitude" Dry Erase Frame fall activities.
xx Melissa Nesdahl
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