Cinnamon Sugar Swirl Chocolate Chip Pumpkin Bread {Guest Post}

Hi, friends!  I have so much to share with you from my Foodbuzz weekend but an apartment full of boxes is keeping me from the blog right now.  In fact, I still haven’t found my underwear (thank G-d for now having a washer and dryer in the apartment!).  On the upside, I don’t have to go to the gym yet since I can’t find my sneakers either. 

In the meantime, I have another guest post for you.  This one is from my amazing sister, Jessica.  She is the reason I started the blog so I owe all of my Keep It Sweet life to her.  The best part about this guest post? I get to eat this delicious pumpkin bread when she brings it for Thanksgiving.

Full disclosure: I do not bake. My sister and my mom – they bake. Me – I cook. I clean the dishes when they bake. But any time I try to bake, I am reminded of why I don’t bake.

Despite this fact, I offered to do a guest post for my sister while she takes care of the 8 million other things going on in her life. Ya’ know, like moving and preparing to host Thanksgiving dinner for our family.

So I decided to make one of my mom’s classic and easy recipes – pumpkin bread. Classic because everyone knows it and loves it. Easy because I was able to make it through the whole recipe without asking any questions. And to add my own little touch, I took one of my mom’s favorite touches – chocolate chips and cinnamon sugar – and put it in the center. And here’s what I got: Cinnamon Sugar Swirl, Chocolate Chip Pumpkin Bread

Of course, being the non-baker that I am, something still went wrong. When the top of the loaf started burning and spilling over the edges before the center was cooked, I realized that I filled the pan way too high. Note to self: When they say flour makes bread rise, they mean it. Take that into consideration before filling a pan to the top.

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Cinnamon Sugar Swirl, Chocolate Chip Pumpkin Bread

Adapted from My Favorite Pumpkin Bread

Ingredients

Dry:

3 cups sugar

3 ½ cups flour

1 tsp nutmeg

2 tsp. cinnamon

2 tsp baking soda

1 ½ tsp salt

Wet:

1 cup oil

2 cups pumpkin

2/3 cup water

4 eggs

Filling:

2 ounces semi-sweet mini chocolate chips plus additional for sprinkling on top

2 tablespoons cinnamon sugar (I used a pre-mixed version but you can make your own to taste)

Directions

Pre-heat oven to 350 degrees

First mix the dry ingredients, then mix them in with the wet ingredients.

Spray two 2-pound loaf pans.

Fill pans about halfway and then sprinkle cinnamon sugar and chocolate chips.

Pour batter on top, filling the pan about ¾ of the way (take it from me, you don’t want to fill it all the way).  Sprinkle with additional chocolate chips.

Cook at 350 for about an hour.

Enjoy

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