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Something about loaf cakes reminds me of farm stands and church bake sales. They're not beautiful, but they're awfully comforting. When fall rolls around and my thoughts turn to pumpkins and apples, this is the type of treat I want on my table.
This quick and easy breakfast bread takes the essence of pumpkin pie and infuses it with chocolate chips. The loaf is tender and sweet without being overly so. It's sturdy and freezes well. Yes, this is an autumn treat you'll want to make again and again.
About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.