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Artist | Hobbyist | Varied
United States
I love cats. I also like playing with polymer clay and attempting to draw.


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I mentioned this in a post and thought I'd post it.  It's real popular among my friends.  I've shared the recipe freely but the ones that tried somehow claim it didn't turn out right.  I don't consider my cooking skills anything super so I never knew how to take that.  I personally think my mom makes it better.

The original recipe was published in a newspaper before I was born to promote a Halloween cookbook. Originally it was meant to be baked in small metal coffee cans.  As those are rare now in this plastic obsessed world I use glass loaf or cake pans.

This recipe originally called for raisins and not chocolate.  My mom isn't a fan of raisins.  I didn't find out until a few years ago pumpkin bread doesn't normally have chocolate chips.  I actually made this recipe for my friends because I bought pumpkin bread at a bake sell outside the store I work in and when asked how it was I replied.  'It's good even though it has raisins instead of chocolate chips.'  Upon finding out most people thought chocolate and pumpkin was weird I had to prove them wrong.  (It wasn't until after this break room conversation my mom told me she changed the recipe.)
So for the original substitute raisins for the chocolate chips.
Chopped walnuts are also optional.  1/2 cup


3 eggs
3/4 cup canola oil
16 ounces canned pumpkin
1/2 cup water

1 cup dark chocolate chips.  Or semi sweet, or whatever chocolate you like.  I'd hate to start a great chocolate chip war.  (the choice of chips in a dessert can be serious)

2 1/2 cups all-purpose flour
2 1/4 cups sugar
1 1/4 tsp salt
1 1/2 tsp baking soda
3/4 tsp cinnamon
3/4 tsp nutmeg

Cream Cheese frosting.  This is optional.  AND it can be a big deal.  At parties I usually make a large bread with Icing and a large bread without so everyone is happy.

Preheat oven to 350F

Oil two loaf pans OR one cake pan very well. 

Beat eggs, then add oil, water and pumpkin.  Mix thoroughly. Stir in chocolate chips.

In separate bowl mix dry ingredients until well blended by stirring with a whisk. 

Mix all ingredients very well and pour into pans.

Bake for an hour and fifteen minutes, being sure to check with a toothpick or bamboo skewer after and hour.  It's done when the pick comes out clean (or with chocolate but no dough)

If frosting wait until cool.

I have actually used this for cupcakes and even mini cupcakes.  You just have to be vigilant as cooking time vary when switching pans.
  • Mood: Neutral
  • Listening to: random songs
  • Drinking: tea



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Chasing-Colors Featured By Owner 1 day ago  Hobbyist General Artist
Thanks for the fave :)
KittenButler Featured By Owner Sep 1, 2014  Hobbyist General Artist
you are so nice ;v; thank you very much for the member ship ;v; :icondragonhug: 
1tiptip1 Featured By Owner Sep 1, 2014  Hobbyist General Artist
You are very welcome. 
KittenButler Featured By Owner Aug 24, 2014  Hobbyist General Artist
1tiptip1 Featured By Owner Aug 24, 2014  Hobbyist General Artist
Thank you.  They are both awesome.
KittenButler Featured By Owner Aug 24, 2014  Hobbyist General Artist
yay :D
KittenButler Featured By Owner Aug 21, 2014  Hobbyist General Artist
here be one arkatrix ;v;…
1tiptip1 Featured By Owner Aug 21, 2014  Hobbyist General Artist
Cool thank you.   And I got a rare on my first shot :-)
KittenButler Featured By Owner Aug 21, 2014  Hobbyist General Artist
lol xD np
ninthlion Featured By Owner Aug 19, 2014  New member Hobbyist Writer
Thanks for the fave!
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