Hey everyone! We are so excited to write this blog post for you guys! If you couldn’t already tell from the title and picture, we are back with another baking post! We were so happy to see so many of you really liked our lemon cookies (which are amazing – if you haven’t tried them yet please do – you will thank us later) and wanted to share one of our favourite fall recipes for you. Obviously we are girls and its fall time….so naturally it is pumpkin flavoured. This is our favourite chocolate chip Pumpkin Loaf. Actually, it’s so funny because back in the day on our YouTube channel we filmed us baking this loaf, so if you want a good laugh you can watch that here. Something we love about this recipe is it actually yields two loaves so one for both you and your bestie! This recipe actually came from a magazine from back in 2011, we found the link to it, if you want to look for more pumpkin recipes here. It is so delicious and literally tastes like fall, also not hard at all to make which is always a bonus. Now we will stop rambling now and get to the point lol, but if you like our baking posts please leave us a comment – we’d love to share more with you guys! Scroll down for detailed pics, ingredients, and directions.
*Makes two loaves (32 Servings)*
1 ½ Cups of granulated Sugar
1 ½ Cups of packed brown Sugar
1 Cup of vegetable oil
3 1/3 Cups all-purpose flower
2 Teaspoons baking soda
2 teaspoons ground cinnamon
1 ½ Teaspoons salt
1 Teaspoon ground nutmeg
2/3 Cup water
1 15 ounce cap pumpkin
1. Preheat the over to 350 oF. Grease bottom and ½ inch up sides of two 9x5x3 -inch loaf pans; set aside. In an extra large bowl combine granulated sugar, brown sugar, and oil. Beat with an electric mixer on medium speed until well mixed. Add eggs; beat well. Set aside. In a large bowl combine flour, soda, cinnamon, salt, and nutmeg. Alternately add flour mixture and the water to sugar mixture, beating on low speed just until combined. Beat in pumpkin. (add as many chocolate chips as desired, you could also swap out chocolate for walnuts etc.)
2. Spread batter evenly into prepared pans. Bake 55-60 minutes or until a toothpick instead near centers come out clean.
3. Cool in pans for on wire racks for 10 minutes. Remove from pans. Coll completely on wire racks. Wrap and store overnight before slicing.