Fall Recess

All 5 kids are out for Fall Recess so today was the perfect day to make my Pumpkin Chocolate Chip Bread.
This is my ultimate fall recipe when the days are perfectly autumn.

I like to use mini chocolate chips because it makes the pumpkin bread sooo chocolately.

I use the Lion House Pumpkin Bread recipe and the secret is adding a box a instant vanilla pudding

I use the chocolate chips instead of the nuts.

1 1/3 cups vegetable oil

5 eggs

1 16-ounce can pumpkins

2 cups flour

2 cups sugar

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

2 3-ounce packages instant vanilla pudding

1 cup walnuts chopped


Preheat oven to 350 degrees F. Mix oil, eggs, and pumpkin in mixing bowl and beat well. Sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix till blended. Stir in pudding mix (regular or instant) and nuts. Pour into greased large loaf pans. Bake for 1 hour. Makes 2 loaves.

Brycen and Ty love it!

Chris took Kaitlyn to work with him today.  He spoiled her by taking her to the Lion House Pantry for lunch she had salmon and he had prime rib!   They also went over to Temple Square