Well, I felt very crafty today, so I baked some of my favorite Pumpkin and Chocolate Chip Bread and made a cute little tote bag to bring my lunches in to work.
I found these cute Day of the Dead patches on Esty, they were made by Liz Miera. I thought they would look perfect on a tote bag.
I made my pumpkin bread, and this time I baked the batter in muffin tins just to shake things up a bit. They are really good. Many, Many years ago, when I worked for the Gap, a friend of mine, Barbie, use to bring me this bread during the holidays. I loved it so much. Here is the recipe for them.
Chocolate Chip Pumpkin Bread
3 cups of white sugar
1 (15 oz) can of pumpkin puree
1 cup of Vegetable Oil
2/3 cup water
3 1/2 cups all-purpose flour
1 tablespoon ground Cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoon salt
2 cups semi sweet chocolate chips
Preheat the oven to 350 degrees
grease and flour 3 9x5 inch loaf pans (or muffin tins)
Bake for 1 hr.
In 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.
Bake for 1 hour
I like that this makes a lot. Its nice to be able to freeze some of the loaves and have them for later.
Well, hope everyone had a good weekend and enjoy the rest of your Sunday!