Sooo it is well past Halloween and Thanksgiving…

But I am just now sharing this killer pumpkin recipe.

So I guess my timing is off.  I'm not really one to follow the food norms.  I mean, I eat kale and spinach every morning in my smoothie and eggs or cereal for dinner.

But I really don’t care. Because if you ask me, good food is meant to be enjoyed at any time.

And pumpkin is good for you all year long.

I usually make this pumpkin bread for others. And I like to wrap up a loaf to bring home whenever I visit. 

So, you can bet I’ll put a loaf on my mom’s kitchen counter for my family to munch on when I am home this holiday season.

This recipe I have had for a few years. 

It is from my older sister’s friend’s blog Made by Michelle (check it out at madebymichellec.com).  It’s been a favorite of mine. And when I started this Banana’s Split blog almost 4 years ago, Michelle mentioned my Strawberry Bread on her blog!  Being a huge fan of her cooking, I was stoked.  So I always like to send shout-outs her way.

bakers inspire bakers.

Her recipe is one of my favorite pumpkin bread recipes. Michelle made them into muffins on her blog, but I like to fill a large loaf pan or two smaller loaf pans.

The chocolate chips turn this bread into a sweet treat.

Because a little sweetness is what we all need this time of year.

Pumpkin Chocolate Chip Bread

• 1 2/3 cups whole-wheat pastry flour
• 1 cup sugar
• 1 tablespoon pumpkin-pie spice
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 - 1 cup semisweet chocolate chips
• 2  large eggs
• 1 cup canned plain organic pumpkin puree 
• 1/2 cup   (1 stick)  unsalted butter,  melted

 Directions:

- Preheat oven to 350ºF.

-  In large bowl, mix first six ingredients; add chocolate chips, tossing to coat.

- In another small  bowl, whisk together remaining ingredients; add to flour mixture and  stir just until combined (do not overmix).

- Fill loaf pans that are sprayed with nonstick spray.  I fill a 9 inch loaf pan or two smaller loaf pans.  Bake for about 25-30 minutes, until a toothpick comes out clean, and the bread springs back when lightly touched.

- Cool loafs slightly in the pan and invert and let cool completely.

-Wrap the bread in plastic wrap and tie with ribbon and give as a gift. 

- You can also store in the freezer and then let it defrost in the fridge until ready to enjoy or share.

Bake a loaf for your family this holiday season like I will be doing.

Love straight from kitchen is the best.