Who doesn't love some delicious Thanksgiving goodies? We went around to our KJ Team and found some our own personal favorite recipes that our families make on Thanksgiving. We wanted to share those recipes with you, in case your in need of a quick side dish or dessert for this week (or if you just like eating)!
One of the best things about fall is pumpkin EVERYTHING.
We've put together one of the KJ Team's favorite chocolate chip pumpkin bread recipes for you to enjoy during this holiday. It's not your typical pumpkin pie, but it's just as delicious and will be a huge hit at your Thanksgiving dinner.
We have some tips and tricks along the way, so be sure to read everything!
Start by mixing together the flour, cinnamon, nutmeg, ground cloves, baking soda, baking powder and salt. Set aside.
In a new bowl, use a whisk to mix together the brown sugar and white sugar. You might need to use your fingers to break up any clumps. It should look like sand once all mixed together.
Now add all of the wet ingredients to the mixed sugar.
Be sure to slightly beat the eggs before you add into the bowl.
Once the wet ingredients have been all mixed together, slowly mix in the dry ingredients. Don't over-mix!
Now, to add the best ingredients of the entire recipe! You can choose any size or type of chocolate chips. These are Guittard Milk Chocolate Maxi Chips,
one of our personal favorites. Also, the recipe calls for 1 cup of chocolate chips. If you are a chocolate lover, definitely add more.
Often, chocolate chips will sink to the bottom of bread while baking because they are so dense. To avoid this, toss in some flour and completely cover the chocolate chips. The flour helps them suspend in the batter.
This recipe makes 2 loaves of bread. Pour batter into 2 pans with non-stick spray. Be sure to add extra chocolate chips on top!
Bake at 350° for 1 hour. Every oven is different, and you don't want to overcook. We suggest setting your timer for 45 minutes and checking on the bread at that point.
Once the bread is finished, take it out and let it it sit for 10 minutes in the pan. Run a knife around the edges and put the bread on a cooling rack for a bit. Of course, you'll need to adjust the oven timer.
And there you go! Delicious, home-made chocolate chip pumpkin bread.
Not only can you make bread out of this recipe, but you can make muffins! Our favorite is to use a mini-cupcake pan. They come out in little morsels that don't make you feel as guilty about eating 3 (or 10) in one sitting.
2 cups all purpose flour (spooned into measuring cup and leveled)
1 cup whole wheat flour, (again, don't scoop!) or all purpose flour if you like
2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup brown sugar
1 1/2 cup white sugar
6 ounce container vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil (we used coconut oil as a substitute)
1 teaspoon vanilla extract
1-2 cup chocolate chips (plus a few extra for the top of loaves)
- Preheat oven to 350 degrees. Spray 2 9x5 (or similar sized) loaf pans with nonstick spray and set aside.
- Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Whisk gently to combine and set aside.
- In a separate mixing bowl combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar. Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.
- Slowly add dry ingredients to wet and mix together, being careful to not over mix. When combined, gently stir in chocolate chips. Divide batter between loaf pans and sprinkle a few extra chocolate chips on top. Bake for 50-60 minutes or until a skewer comes out with a few crumbs attached. All ovens are different, so set your timer for about 45 minutes and keep an eye on it after that. Don't overbake!
- Let cool for 10 minutes and then run a sharp knife around edge of pan and remove loaves from pan. Let loaves cool on a rack.