Tag Archives: pumpkin chocolate chip bread

Pumpkin Love: No Kid Hungry

pumpkincollageHave you noticed that orange has become the color of hunger? Through No Kid Hungry, schools, restaurants and regular people everywhere are taking up the cause to end childhood hunger.

In my own community, an astonishing 52% of the children at the closest elementary school qualify for free or assisted meals. I saw the number and it knocked my socks off. I have heard the stories from people close to me of what it was like going to bed hungry and hoping that the next day would bring food.

My friend Jen of The Whole Bag of Chips is also very passionate about doing something about childhood hunger. In her own community last year, she and her daughters and husband rallied everyone from the Mayor to many schools to this cause. They raised about $1000 and collected several hundred pounds of food for the local food bank. And they’re doing it again this year, on October 31st.

Jen and I love pumpkin. Love it! It’s orange and now, it reminds us that, while we enjoy all our delicious pumpkin treats, there are families that won’t have these treats. They will barely have cereal for breakfast or PB&J for lunch.

So we bring you four fun pumpkin recipes that are very tasty. And while you make them and enjoy them, we hope you will think of some things that you and your family can do to help end childhood hunger.

52% of the kids who attend the elementary school four blocks from my home need help with meals. That is a very sobering statistic. Pumpkin up and help us bring an end to childhood hunger.

Pumpkin Soup – Lowfat, healthy and hearty! This a great soup to throw in the slow cooker and head off for a day of errands. Yum!

Pilgrim Pies – Also known as Whoopie Pies, these are so much fin to make and even more fun to eat! We encourage you to work them into your schedule the next time the kids are off from school.

Pumpkin Chocolate Chip Bread – You can use dried cranberries instead of chocolate chips. Or divide the recipe in half and do one loaf of each! We’ve made this bread with as little as 1/4 cup of oil. Truly a lowfat, delicious breakfast or snack bread.

Pumpkin Spice Chex Mix  – We love homemade Chex Mix. And there are so many varieties out there! This is one our fall favorites!

#HoCoFood

Pumpkin Chocolate Chip Bread

We have company coming over later today and it’s always nice to have some freshly baked treat for company. So instead of soup today, I offer you some very delicious Pumpkin Chocolate Chip Bread.

This weekend I will be trying some new soup recipes. I have a hankering for something with shrimp, so  I may try my hand at a Curried Shrimp Soup. I also have enjoyed my slightly sweet Spinach and Pear soup so much that I’m thinking of trying something with peaches. And there are left over parsnips that need to be used.

Pumpkin Chocolate Chip Bread

1 cup sugar
½ tsp salt
2 eggs
½ to 1 tsp cinnamon
1- 15 oz can pumpkin puree
1- 2 tsp vanilla
½ cup oil (I use olive oil)
½ to 1 tsp All spice
1 tsp baking soda
2 cups flour
1 cup chocolate chips

1.     Preheat oven to 325°.
2.     Combine first nine ingredients (everything but the flour). You can use a mixing bowl and a nice sturdy spoon – no need for electricity.
3.     Add the flour and mix until smooth. I use a combination of white and wheat flour. Stir in the chocolate chips. 
4.     Prepare one 9” x 5” loaf pan or 3 3” x 5” small loaf pans by spraying well with pan spray (Pam) or by smearing well with butter.
5.     Fill the pans about 2/3rds full. If you fill them all the way, when the bread rises it will overflow and make a huge mess.
6.     Sprinkle with Sugar in the Raw. You can bake with this sugar, too.
7.     Bake the 3 small loaves for 40 minutes and one large loaf for one hour at 325°or until a toothpick or small sharp knife inserted in the bread comes out clean.
8.     Remove from oven and cool in pan for 5 minutes. Run a sharp knife gently around the edge of the pan and turn onto a cooling rack.
9.     Don’t wrap this until it is completely cool. Store on the counter for a few days or in the refrigerator. You can freeze it too.
10. I have substituted banana for the pumpkin. You’ll need about 3 normal sized bananas. Mush them well.
11. You can also make muffins. Use muffin tin liners and sprinkle with Sugar in the Raw. You should be able to make 12 or more regular size muffins.
Enjoy!