One of my favorite things about fall (actually, in life) is my mom’s crazy delicious pumpkin bread with chocolate chips! These little baby loaves go quick in our family and you can hear the dibs being called whenever she lets us know she’s making some.
I knew this bread tasted different from any other pumpkin bread I’ve tried, but I assumed that was because all my mom’s food tastes better (mom love, ya know?). But, when I asked for the website where I could find the recipe, she screamed at me telling me I was never going to get it. The recipe, I found out, was one passed down in our family – a regular old Boutcher delight! After finding this out, I knew I HAD to find a way to get this recipe on my site!
I won’t bore you with the details but let’s just say I used my powerful negotiating skills to get what I wanted (remember this talent of mine when you’re deciding who to use as your real estate agent!).
Ladies and Gentlemen, I present to you Chocolate Chip Pumpkin Bread à la Boutcher:
The historical index recipe card from my grandma 🙂
You’ll notice the recipe doesn’t show the chocolate chip count. This is where you choose your future! Use as many or as little chips as you want. The pumpkin shines on it’s own if you prefer a chocolate chip-free bread!
Everything is mixed so you pour it in! My mom always makes us the little mini loaves.
My sister is here while I’m writing this and just said, “Ooh those look good. Does she have any of those made?” See! We’re obsessed.
Here’s the amazing baker – my mom, Patty Henry!!
EAT IT UP.
Editor’s Note: From the baker herself (my mom) – if you are making the loaves in a full loaf pan, those will cook for 1 hour. If you are using the mini foil pans (her favorite) those will make 12 loaves and those cook for 40 minutes. The mini, mini loaves (pictured) will make 24 loaves and cook for 25 minutes. 🙂