I love the fall. It’s my favorite season and October is my favorite month. I originally wanted to get married in October, but we had to work around Jay’s vacation days and family availability and it just didn’t happen.  And it would’ve been cool if my due date was in October- just because it’s such a great month. Halloween birthdays are awesome. But that didn’t happen either (not that it was planned… but a December birthday is just as awesome!).

Anyway, I may be a big fall person, however I’m not a huge pumpkin lover. But I can appreciate it in small, not overpowering doses. I don’t get down with PSL’s. I’m not crazy about pumpkin flavored foods. Even baked goods are good for me only in moderation. Guys… no matter what, it just ISN’T autumn without pumpkin!

I decided to buy myself a little present. I’ve wanted this harvest NordicWare loaf pan for ages, and I remembered that I had a Williams-Sonoma gift card laying around somewhere. Since the last 6+ months have been all about the baby & what he needs (or what we need for him), I thought I’d treat myself to a little something. So I bought it. Y’all know I’m a sucker for fancy little pans and such. I mean, I can literally only use this pan for 3-4 months out of the year. But it’s so worth it.

It’s preeeeeeetty.

Anyway when I got the loaf pan, the only thing that seemed to make sense was to make pumpkin bread in it. But I wanted to do something a little different… so I made it with chocolate chips. ‘Cause why not?

CHOCOLATE CHIP PUMPKIN BREAD

Ingredients:

• 15 oz. canned pumpkin (one small can)
• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 1/2 cups canola oil
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 4 eggs
• 1 1/2 – 2 cups semi-sweet chocolate chips (depending on taste)
• confectioners sugar (for dusting, optional)

Directions:

1. In a large bowl, combine the flour, cinnamon, salt and baking soda.
2. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
3. Pour into two greased 8×4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean.
4. Cool for 15 minutes* before removing from pans to wire racks.

*Fifteen minutes is the MAX for the fancy pan. Any longer and the sugars will begin to caramelize and you’ll have trouble getting it out. Any shorter, and the bread will fall apart completely. After fifteen minutes, the bread will pop right out and be perfect. So long as you’ve greased the pan correctly. If you’re using a fancy mold pan, coat it completely with either a PAM style spray OR shortening OR a combo of both of those things and flour. The pan is pretty easy when letting go, but you need to give it a little help. For regular pans, you don’t beed to go that crazy. A simple spray with coconut oil spray or PAM will do the job.

Unfortunately, once the powdered sugar went on it just didn’t look as pretty. But it tasted delicious! And it held its shape as it came out of the pan.

It is a super moist bread though, so just be careful. Don’t be too rough with it, and be sure to use a bread knife to cut it.

Anyone thinking of buying this pan- or any Nordic Ware fancy shmancy pan, for that matter, you should. I’ve never had anything but success baking with ANY Nordic Ware! (This is not an ad)

Suggestions for use: Just eat it! Great with apple butter, pumpkin butter or regular butter, too.

Soundtrack: Rain hitting my window.

Sources & credits: NordicWare harvest loaf pan; Williams-Sonoma.