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Pumpkins, Pumpkins Everywhere

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I absolutely LOVE pumpkins, everything about them. Matt and I got married November 4th, so I used white pumpkins as an accent at our wedding. Actually, I made them into cake stands for the pecan pies we had in place of Matt’s groom cake. I cut the top off the pumpkin and placed a platter on top where scrumptious pecan delights rested. {Side note, we ordered plenty of extra pies and I’m pretty sure M & I ate pecan pie every. single. night. for at least three months after our wedding.}

We have been looking forward to taking L back to the pumpkin patch this year. She loved it last year when we used the pumpkins to create a baby bumbo to prop her up… ha! This year, she was all over the place, picking up {and dropping} pumpkins left and right! How we ended up with three still intact pumpkins is still a shock to me! Here are some pics from our trip to the Pumpkin Patch… and below the pics is an easy recipe for Pumpkin Chocolate Chip Bread.










Ashley’s Pumpkin Bread with Chocolate Chips
{my sis-in-law makes the most amazing pumpkin bread… I just tweaked her recipe a little using some whole wheat flour and added some chocolate chips in place of a little of the sugar!}
Ingredients
1- 15 oz can pumpkin
2 cups all purpose flour
1.5 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 cup vegetable oil
2.5 cups sugar
1 teaspoon salt
2/3 cup water
4 eggs
1-2 cups chocolate chips {I used two.}
Mix wet ingredients in mixer. Mix the dry ingredients in a bowl and add to mixer. Grease loaf pans well. {Note: This recipe makes three large loaves or 1 large loaf and 4 mini loaves.) Bake at 350 degrees for 50-60 minutes.
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