“I’m so glad I live in a world where there are Octobers.” Anne of Green Gables – L.M. Montgomery
Happy October! I just thought I’d pop in and let you know where I’ve been and share a fun recipe with you. The month didn’t exactly start the way I imagined it would. It has been filled with memories, tears, heartache, lots of great stories, and some smiles. A week and a half ago, my uncle was killed in a motorcycle accident. It was very tragic and sudden and my head is still spinning from trying to understand what happened. I’m just grateful for the amazing family I have and that we were able to gather together and celebrate the amazing life of my uncle.
So, that was my start to October. Not quite the way I had envisioned it but I’m still excited for this month. One of the biggest reasons is because Shadrach and I celebrate our anniversary on October 3. We were able to spend Monday celebrating with some family time and then a quick night out just the two of us. It wasn’t the most glamorous way to spend the day but I enjoyed our time together. It was amazing to have a hot meal that wasn’t interrupted twenty million times with “mommy, mommy, mommy.” I was beginning to forget what it was like to have an adult conversation. By the time we finished dinner, we had the whole restaurant to ourselves!
Chocolate Chip Pumpkin Bread
Anyway, last week, when I needed something to keep my hands busy I made one of my favorite fall treats. I love everything pumpkin and I think I’m the only one in my house that has the great pumpkin love. There is one pumpkin recipe that my mom makes every year that is a big hit with everyone! It’s chocolate chip pumpkin bread and the other day I whipped up a batch. It makes three loaves of bread and let’s just say all three were gone in just a few short days. I’m pretty sure that Shadrach ate this for every meal. This is a super simple recipe and it is sure to be a hit. It makes enough so you can share it with a friend or freeze some for later. I hope you enjoy!
- 3 Cups White Sugar
- 1 (15 ounce) Can of Pumpkin Puree
- 1 Cup of Vegetable Oil
- 2/3 Cups of Water
- 4 Eggs
- 3 1/2 Cups All-Purpose Flour
- 1 Tablespoon Ground Cinnamon
- 1 Tablespoon Ground Nutmeg
- 2 Teaspoons Baking Soda
- 1 1/2 Teaspoons Salt
- 1 Cup of Miniature Semisweet Chocolate Chips
- 1/2 Cup Chopped Walnuts (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9×5 inch loaf pans.
- In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth.
- Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill pans 1/2 full.
- Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from pans.