omG Pumpkin Bread recipe

So, my husband brought in three cute little sugar pumpkins from his garden and we were excited. They were cute! And he grew them! And our foster puppy gets pumpkin a couple times a day to help with her tummy troubles.

One trick I learned last year, when we got pumpkin in our CSA box, was to bake the suckers whole. So much easier than slicing them raw. 

• preheat oven 
• give pumpkins a good rinse with water and dry them
• coat them with a little olive oil (I put it on a paper towel and rubbed them down)
• carefully give them a few stabs with a sharp knife--I forgot once and had no problems, but I wouldn't want to chance a punkin 'splosion
• bake at 350 degrees for an 60-90 minutes until a fork easily pierces flesh
• let cool for 15 minutes or so and then carefully (STEAMY) slice in half and let cool for a bit longer
• scoop out fibrous strands and seeds--the skin will mostly peel off the remaining flesh
• puree--voila!

Now on to the fun stuff!

I altered a recipe  for Ultimate Pumpkin Bread I found here. And she has pretty pictures on hers. :) I don't take pictures when I cook because the kitchen becomes a disaster area.

I'll post my version  of the bread below, but if you prefer the food blogger pretty site, my version added chocolate chips instead of nuts and I substituted brown sugar for half the sugar in original recipe. 

omG Pumpkin Bread

Ingredients

Dry

• 3 cups flour
• ½ tsp salt
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cloves
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg

Wet

• 1 1/2 cup brown sugar
• 1 1/2 cup sugar
• 1 cup butter (soften!)
• 3 eggs
• 2 cups pumpkin puree
• 1/2 bag chocolat chips

Instructions

1. Preheat oven to 350˚F; grease 2 loaf pans
2. Combine dry ingredients in separate bowl
3. Cream together sugar, butter, and eggs until fluffy
4. Stir in pumpkin
5. Slowly incorporate flour mixture
6. Stir in chocolate chips
7. Divide into two pans and bake about an hour. (test with toothpick)