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Uh, Ann? That’s not a photo of Chocolate Chip Pumpkin Bread…

Let me explain myself.

It’s Friday, and because I’m fond of alliteration, I occasionally post about Food on Fridays.

I’m no foodie, though. In fact, my kitchen skills are seriously lacking. But I seem to write about some aspect of food on Fridays often enough that I decided to make a button for it. If you write about food on Fridays, too, and wanted to find a central gathering place, well, you just grab the button for fun, because what reader doesn’t want to face a bunch of raw broccoli when perusing your blog? (I’ll even give you a Mr. Linky you can jump in with.)

fof

 

 

A little broccoli, a few clementines…I’m messing around. Can you tell?

So here it was Friday, and I was thinking about food, and my most convenient personal photo of food was of clementines (the broccoli and most of my stock photos are from sxc), so I decided to brighten up this post with that splash of orange, to liven up my generally text-heavy offerings. 

The thing is, this post has nothing to do with clementines (or broccoli, for that matter…it’s only about food. And Fridays.). 

But aren’t they beautiful? I’ll be so sad when the grocery stores stop carrying them. They’re so lovely and delicious and easy to peel. I love clementines.

Let’s gaze upon their glossy lusciousness again (please ignore the dull, wimpy one that got tossed on top at the last-minute–I won’t have a career in food photography, that’s for sure).

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Anyway.

Today, I shall share with you my hostess-extraordinaire-friend Sharon’s recipe (Annotated) for:

Chocolate Chip Pumpkin Bread (or muffins)

3 C flour (I did about 2 C white and 1 C whole wheat)
2 t baking soda
1 t salt
1 t allspice
3 C sugar (I put in 2 1/2 C sugar, because the idea of three cups kind of scared me; but, you know, they would have been even better with the full amount)
1/2 t baking powder
1 t cloves (I keep forgetting to get cloves at the store, so I had to leave this out and they were just fine)
1 t cinnamon
4 eggs (this is a lot of eggs, but I left them all in because I was afraid to monkey with the chemistry)
1 C oil (Couldn’t bring myself to put in that much oil, so I filled the cup 2/3 or 3/4 full of applesauce and topped it off with oil)
2/3 C water
2 C pumpkin
6 oz chocolate chips (What? Only 6 ounces? I dumped in a random amount, and I’m sure it was far more than 6 ounces)

Directions: Sift dry ingredients (I didn’t sift, and I regret it). Add wet ingredients. Then incorporate pumpkin and chocolate chips.

Makes:
2 large loaf pans (large bake for 1 hour, 15 minutes), or
6 mini pans (45 minutes for mini), or
1 large pan & 3 mini, or
1 large pan & about 12 muffins (muffins for about 25 minutes)

We ate all the muffins already.

But if you drop by, I’ll share a slice from the loaf.

We can have clementines, too.

While they last.