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16 Comments

  1. Looks yummy! I have had that problem with chips sinking until I saw an episode of the Barefoot Contessa. She said to lightly flour the chips or even raisins then gently stir them into the batter. The flour helps them to stay in the batter and not sink down to the bottom. So far it has worked in the muffins that I have made.

    Lynn
    https://punkaroonie.blogspot.com/

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  3. I just made your Pumpkin Roll 3 days ago for the first time and my family LOVED IT! I couldn't take looking at the photo in your banner anymore! lol I could not find canned pumpkin anywhere in my town of Pocatello, Idaho. I called our local Salvation Army and they agreed to trade me for something similiar (fruit pie filling)in exchange for a couple cans of Libby's Pumpkin. It's just crazy to think that there is such a shortage here. I will be stocking up on canned pumpkin as soon as it hits the shelves again! I have one can left so I can make this great looking pumpkin bread.

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  5. This looks so good! And I LOVE the cool mini loaf pan. Gonna try it this weekend.

    And Lynn- Thanks for the flouring the chocolate chips tip! I'll try to remember that!

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  6. I've heard that if you roll your chocolate chips around in some flour before you put them in your batter that they wont sink to the bottom. Have you heard this? Does it work? 🙂

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  7. Samantha,
    I have heard of that idea, but haven't ever tried it. I'll have to give that a go next time I'm out of the minis. One of my readers left a comment saying she had tried the flour trick and that it works well. Good Luck!
    ~Jamie

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  8. I love pumpkin bread!! Congrats on getting new pans, just in time for holiday baking. Does this recipe make 1 or 2 regular loaf pans?

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  9. You don't have to flour the chocolate chips, just add them to the dry ingredients before adding the wet. It skips a step and it works. I have done it many times! Bread looks great Jamie!

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