Well, I don't know if this is authentic "southern style" pumpkin bread-I don't even know if there is such a thing. However, it was made in the south and its a recipe from the south and I like the way it sounds so southern style pumpkin bread it is. :)
We recently spent a wonderful week in Florida at my uncle and aunt's house which included sunshine, fun, eating, swimming with manatees, sunshine, fun and more eating. I didn't think that I'd get the chance to actually bake/cook something (since 4 out of 7 days we had frozen yogurt for dessert (mm!)) but I was pleasantly surprised when the opportunity to whip together some pumpkin bread arose.
(Btw, I love this bowl, so blue and buttery :D)
Chocolate Chip Pumpkin Bread
Ingredients:
2 1/4 cups flour, sifted
1 tsp. baking soda
1/2 tsp + 1/8 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cinnamon
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1/3 cup water
A little more than 1 cup of pumpkin puree
1 cup semi-sweet chocolate chips
Directions:
Preheat oven to 350 degrees.
Mix all dry ingredients in a medium sized bowl (preferably blue) and make a well in the center.
(You can easily use your hands or the bottom of a glass or measuring cup).
Combine remaining ingredients (except chocolate chips) in a separate bowl and pour into the well and mix together. Lastly, add in the chocolate chips and mix just until blended.
Pour into a greased loaf pan and for 1 hour (depending on your pan, more or less-just keep an eye on it) Now that the bread is out of the oven and the house smells amazing, let sit for a few minutes then turn out onto a baking rack till its cool enough to devour. :D
*Just a side note: leftover pumpkin bread makes a wonderful, quick breakfast when you have to get ready to make a 20 hour trip back home.
*And another side note: I'd like to thank my Aunt Kim for allowing me to share this secret family recipe with y'all. :-)
~Maryah R.
