Mixing It Up

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The other day we made Chocolate Chip Pumpkin Bread.  I say “we” because my kids helped mix it up.

Previously I have always been a one bowl mixer.  None of this dry ingredients mixed separately stuff.  In fact, when we were first married my husband wanted 2 bowls to make chocolate chip cookies; I shot down that idea.  Save time, save dishwashing, save space, save my sanity [oops, too late for that one!].

I finally found a good reason to use two bowls to mix up some baked goodies.  Two kids can stir at the same time!  “Elementary, my dear Watson.” 

It eliminated a tremendous amount of fussing.  They even traded so that they could each stir the wet ingredients and the dry.

The Chocolate Chip Pumpkin Bread turned out great.

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Edited 11/9 to add recipe as requested.  I cut this out of a Taste of Home Quick Cooking Magazine. 

Chocolate Chip Pumpkin Bread

In a large bowl combine 3 cups flour, 2 teaspoons ground cinnamon, 1 teaspoon salt, 1 teaspoon baking soda.

In another bowl, beat 4 eggs, 2 cups sugar, 2 cups cooked or canned pumpkin, and 1 1/4 vegetable oil.

Stir in dry ingredients just until moistened.  Fold in 1  1/2 cups semisweet chocolate chips.

Pour into two greased 8 in. x 4 in. x 2 in. loaf pans.  Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks.  Makes 2 loaves.

Enjoy!

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