If you thought I was done with pumpkin spice after this week’s Pumpkin Spice Donut Holes, you’ve got another thing coming. I present, for your approval, pumpkin spice chocolate chip bread! Both this and some of the donut holes made their way to my husband’s office today to be shared around, and from what I’ve heard both were a hit (despite Koreans not having the same manic lust for pumpkin spice as Americans, since it’s not really a thing here). It not being a thing here is exactly why I was so taken with the idea of creating my own pumpkin spice recipes this week – last year about this time two glorious friends sent us a care package stuffed full of pumpkin spiced goods from Trader Joe’s, but this year it’s DIY time. Turns out it’s easy, so we all win.
I got this and the recipe I’ll put up on Thursday from Sally’s Baking Addiction, which if you aren’t already aware of, you should absolutely check out because it’s a wonderland filled with years and years worth of excellent recipes. I reduced the sugar a little bit because I like things a little less sweet, plus I felt that the chocolate chips add in plenty. The loaf tasted like fall dipped in chocolate, moist and scrumptious.