The holidays are over but if you're like me, then you're holding on to the last bit of magic from the winter season. Getting out of bed and going to work is the hardest thing to do after a long break, but I know the perfect breakfast recipe to help you get to work on time with a smile on your face.
Blueberry and dark chocolate chip pumpkin bread is sure to become your go-to breakfast after a long winter break. Blueberries give you the fiber you need to help recover from all of your holiday feasting and the pumpkin flavor lets you hold on to the holidays just a little bit longer!
This pumpkin bread is absolutely delicious and perfect for enjoying on the go. This recipe makes three loafs so you can keep one for yourself, share one with a friend and surprise your co-workers. You’ll be everyone’s favorite employee when you should up to work with a loaf of freshly baked pumpkin bread!
1 (15 oz) can of pumpkin puree
1 cup canola oil
⅔ cup water
3 cup sugar
1 tsp vanilla
3 ½ cup all purpose flour
2 tsp baking soda
1 ½ tsp salt
1 T pumpkin pie spice
1 cup dark chocolate chips
2 cups California Giant blueberries
Preheat the oven to 350 degrees and spray 3 small bread loaves (approx 8 x 3) with nonstick spray - I like to do the disposable kind so you can give extra as presents!
In a large mixing bowl, whisk together wet ingredients until combined.
In a large mixing bowl, sift together flour, baking soda and pumpkin pie spice. Stir in salt.
Gradually add the flour to the wet mixture until all combined. Stir in chocolate chips and blueberries.
Divide evenly among bread loaves and bake for 55 minutes or until a toothpick comes out clean.