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.
Cinnamon Sugar Swirl, Chocolate Chip Pumpkin Bread
Adapted from My Favorite Pumpkin Bread
3 cups sugar
3 ½ cups flour
1 tsp nutmeg
2 tsp. cinnamon
2 tsp baking soda
1 ½ tsp salt
1 cup oil
2 cups pumpkin
2/3 cup water
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)
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.