Pumpkin Chocolate Chip Bread

I admit that I am one of those fans of pumpkin fall treats.  I waited a little longer this year so I wouldn't tire of it quickly, but I have been making everything from pumpkin waffles, pumpkin pancakes, pumpkin cheesecake and now pumpkin bread.  Maybe I secretly justify that these food items must be better for you since they have a vegetable in them. :)  And despite one of my children's strong aversion to squash, he will eat all the pumpkin food I can throw at him.  What are your favorite pumpkin recipes? This bread can be made with or without the chocolate chips, though the chocolate chips sure make it even tastier. Enjoy!

Spiced Pumpkin Bread

3 ½ cups flour                                  2 ½ cups sugar

2 tsp baking powder                        4 Large eggs

1 tsp baking soda                             1 cup canola oil

1 tsp salt                                           1 – 15oz can pumpkin puree

1 Tblsp cinnamon                            1/2 cup water

1 Tblsp nutmeg                                1 tsp vanilla

1 1/2 cups chocolate chips

Preheat oven to 350*.  Grease two 9 X 5 loaf pans.  Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside.  Whisk together the sugar, eggs, and oil in a separate bowl until well blended.  Stir in the pumpkin, water and vanilla and mix well.  Add the flour mixture to the pumpkin mixture and stir until all the ingredients are moist and blended.  Do not overmix.  Gently stir in the chocolate chips.  Pour the batter evenly into the prepared pans and bake about 1 hour until a toothpick inserted in the center of each loaf comes out clean and the top begins to crack slightly.  Let rest for 10 to 15 minutes before removing from the pans.  Serve warm or place on a baking rack to cool.

Makes 2 loaves

*Adapted from Sara Foster.

Chocolate Chocolate-chip Coconut Nut Cookies

There is nothing quite like pulling cookies out of the oven and eating them as soon as they are cooled long enough so they don't get mashed.  The melted chocolate chips, the crunchy exterior and gooey interior.  This cookie recipe is no exception.  They quickly get devoured by my crunchy nut loving family.  If you love chunk in cookie, you will love these!  The better the cocoa powder the richer the cookie.

Chocolate Chocolate-chip Coconut Nut Cookies

2 cups flour                                                               2 XL eggs, at room temp

1 tsp baking soda                                                     1 tsp pure vanilla extract

1 tsp salt                                                                    2/3 cup cocoa powder

1 cup butter, room temp                                         1 cup sweetened flaked coconut

2/3 cup packed brown sugar                                  1 1/2 cup chocolate chips

2/3 cup granulated sugar                                        1/2 to 3/4 cup chopped walnuts

Preheat oven to 350*.  Line baking sheets with parchment paper or Silpat.  Sift together the flour, baking soda, and salt and set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar on medium speed, about 2 minutes.  Scrape down the sides of the bowl from time to time as you work.  With the mixer running, beat in the eggs one at a time, mixing well until each egg is fully incorporated.  Add the vanilla and beat well until combined.  Turn the mixer to low speed and gradually add the cocoa powder and the flour mixture.  Mix gently until just combined.  Fold in the coconut, nuts, and chocolate chips.

Drop the batter by a heaping tablespoon onto the prepared baking sheets 2 inches apart.  Bake for 10-11 minutes, until the edges are firm and the centers lose their shine.  Make sure not to over bake.  The sugars in the cookies continue baking after you take it out of the oven.  Cool on the sheet about 5 minutes, then transfer to a cookie rack and continue to cool.

Makes about 36 cookies

*Adapted from Cheryl Rules' recipe.